Wheat germ is rich in lecithin.
Lecithin was first identified in 1846 by Maurice Gobley, a French chemist. It is the name of a mixture of phospholipids, an important component of food products, which occurs both naturally and added as a supplement. The body breaks down this mixture into choline, phosphate, glycerol and fatty acids.
Found naturally in many foods, people can consume lecithin in egg yolks, fish, grains, legumes, peanuts, soybeans, wheat germ, and yeast. It is also used in food preparation to create products such as baked goods, chocolate, margarine and mayonnaise due to its ability to hydrate, preserve and emulsify. It’s a key ingredient in cooking spray, the substance used to replace oils, margarine and butter in sautéing and baking.
Powdered lecithin is sold as a dietary supplement.
Lecithin is also used in medical practice and in other commercial products such as plastics, pharmaceuticals, pesticides, cosmetics, soaps and paints. For these applications, it is extracted from eggs or soybeans. It is also sold in powder, grain, liquid, or capsules as a dietary supplement.
As a dietary supplement, lecithin is claimed to perform a number of functions, including improving cardiovascular health, alleviating arthritis symptoms, and improving liver function. It is primarily offered as a supplement to aid in weight loss and to increase fat metabolism, despite the fact that these claims are made without the presentation of any scientific evidence showing that lecithin is effective in weight loss and metabolism. of fat. Additionally, some claims have been made to suggest that soy phospholipids improve cholesterol metabolism, although studies that supported this have had their methodology questioned.
Lecithin is used in food preparation to create baked goods.
Despite this, lecithin plays a crucial role in the human body, as evidenced by the fact that approximately 30% of brain weight and 66% of liver fat are made up of this substance. Furthermore, it is an essential component of all human cells. The American Heart Association believes that lecithin is best obtained naturally through food rather than supplements, and no Recommended Daily Allowance (RDA) has been set by the United States Food and Drug Administration (FDA).
Lecithin is found naturally in egg yolks.
Doses of more than 25 grams a day of lecithin can cause negative side effects, including nausea, upset stomach, diarrhea, and vomiting. It can also be dangerous for a very small portion of the population with an extreme soy allergy. While most of these people are allergic to soy protein only and therefore not affected by soy lecithin, extremely allergic people can be sensitive to all soy products and have an allergic reaction.