|Posted on Monday, January 28, 2008 - 4:26 pm: || |
Does anyone know what soy lecithin is? It is in the gum I chew, and is the only ingredient that I question. The rest is ok.
|Posted on Monday, January 28, 2008 - 7:14 pm: || |
I was going to give you my summary of soy lecithin but decided rather to suggest you might try googling it and read several of the top sites - there is quite a bit to take in.
|Posted on Tuesday, January 29, 2008 - 6:56 am: || |
I did before and did not find much on it. I will try again.
|Deb A. |
|Posted on Thursday, January 31, 2008 - 8:05 am: || |
It's the fatty residue left over from processing soy beans...for oil, and other soy products. Since soy beans are very hard, they are often soaked in water to which chemicals like sulfites or other acids are sometimes added to soften them. In some instances, they are simmered. Since soy beans are very high in glutamate, the process used to isolate its various byproducts, often creates free form glutamate, the form found in MSG. Sulfites or other "food grade" chemicals may also be present. Even though lecithin is not the protein part of the bean, there are often glutamate residues left behind in the product. Depending on methods used in the factory, different lecithin products will contain more or less glutamate residues than others. Some of us will react to one lecithin containing product more than another for this reason. I have found that I do fine with one dark chocolate bar containing some lecithin and not as well with another. This can also mean that one contains more lecithin than another. Keep a food journal and record any suspected reactions to certain products. It sure helps when you go shopping again.