What is soy lecithin?

14 March 2014 year

Soy lecithin is one of the most common additives in the American diet. It’s primarily used as an emulsifier, and it pops up in everything from chocolate to bagged salad dressings.

If you ask any allopathic doctor in the country about supplements and food toxins, he will answer: “This should not bother you, there is nothing dangerous there.” But in fact, it is certainly dangerous. When you eat all of this – all these GMOs, toxic additives and preservatives – you end up with cancer. Thousands of tiny additives kill you just like one or two big enemies.

For example, soy. The only good soy is organic and fermented, but not easy to find. Over 5000 years ago, the emperor of China praised the root of the plant, not its fruit. He knew that soybeans were not fit for human consumption. Similarly, you should not eat rapeseed, it contains substances that are toxic to humans, just like rapeseed oil.

About 3000 years ago it was discovered that the mold that grows on soybeans destroys the toxins they contain and makes the nutrients in the beans acceptable to the human body. This process became known as fermentation and led to what we know today as tempeh, miso, and natto. During the Ming Dynasty in China, tofu was prepared by soaking beans in sea water and used as a remedy for many diseases.

Eating toxic soy and other “stupid foods”

For the most part, Americans are dumb when it comes to nutrition. This is mostly not their fault. They were deceived into believing that all diseases could only be cured with the help of chemical medicine. This has happened since the early 1900s.

Unfermented soy is no exception to the “stupid diet”. Some “phytochemicals” have toxic effects on the body, including phytates, enzyme inhibitors, and goitrogens. These substances actually protect soybeans from invading bacteria, viruses, and fungi. These antinutrients make the soybean plant unsuitable for animal feed. Once you understand and appreciate the powerful power of soy phytochemicals, you may never eat unleavened soy again in your life. This is possibly the worst food you have ever eaten, do you know about it?

Common Health Problems Caused by Unfermented Soy and Soy Lecithin First of all, at least 90% of soy in the US is genetically engineered to be resistant to glyphosate. This means that GM soybeans are loaded with herbicides, and if you eat the herbicide, you destroy your immune system, irritate your digestive tract, and this can cause reproductive harm and birth defects in your offspring, not to mention cancer and heart disease. Also, you can’t wash away the genetic modification – it’s inside the seeds, and also inside you if you eat soy.

Unfermented GM soy is very common in baby food in America. Many vegetarians believe they get their complete protein from soy, an insidious myth launched by the media and fake gurus over the past few decades. There is also a myth about menopause that soy helps with associated symptoms, nothing could be further from the truth. How does a loss of libido help you enjoy your midlife crisis?

A host of toxic soy products are consumed by American health, such as soy milk, soy flour, and soy goulash. Blocking your enzymes is very dangerous and bad for your health. When food is eaten, digestive enzymes such as amylases, lipases, and proteases are released into the gastrointestinal tract to help digest it. The high content of enzyme inhibitors in unfermented soybeans interferes with this process so that the carbohydrates and proteins from soybeans cannot be fully digested.

Great soybean plague in the USA

Soybeans can also block the production of thyroid hormones and cause goiter formation. An underactive thyroid gland is a problem for women in America. Soy lecithin is one of the culprits for this problem. The term “lecithin” can have various meanings, but generally refers to a mixture of phospholipids and fats. Lecithin is often made from rapeseed (canola), milk, soy, and egg yolks.

You can bet these are all GMO sources, so don’t forget herbicides! Don’t become dying “pests”. To make (toxic) soy lecithin, the fats are extracted with a chemical solvent (usually hexane, which is found in gasoline). Raw soybean oil is then refined, dried, and often bleached with hydrogen peroxide. Commercial soy lecithin necessarily contains added chemicals.

The Federal Dietetic Association does not regulate how much hexane can be left in foods, which can be over 1000 parts per million! Still don’t worry that it won’t hurt us? Did you know that the concentration limit for hexane in pharmaceuticals is 290 ppm? Go figure it out! Allergic reactions to food can start within minutes. If you suffer from itching, hives, eczema, breathing problems, throat swelling, shortness of breath, nausea, vomiting, dizziness or fainting, soy lecithin is suspect.

Is there a therapeutic use for organic soy lecithin?

There is research on the use of organic soy lecithin to increase blood lipids, reduce inflammation, and treat neurological disorders. Remember, GM soy has the exact opposite effect, so be careful! If you’re trying to regulate your good or bad cholesterol levels, maybe you should check your omega-3 to omega-6 ratio first. Research talks about the benefits of hemp and flaxseed oils in the first place. You don’t have to be allergic to soy to be smart enough to avoid soy!  




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