First isolated in egg yolks, the primary source of most lecithin sold at health food stores today comes from soybeans. Proponents maintain that because lecithin is such an excellent emulsifier, it has the ability to dissolve fats and cholesterol in the body - hence the theory that cholesterol won't be deposited on artery walls, fats won't settle into cells and accumulate as excess weight, and the liver won't be burdened with harmful fatty deposits.
LECITHIN Laurel Vukovic Better Nutrition; Aug 2010; 72, 8; Docstoc pg. 32 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
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