Soy Lecithin

topic posted Mon, April 21, 2008 - 3:31 PM by  Tana
Hello beautiful!

So, Im makin chocolate... and I keep reading about using soy lecithin to help the cacao butter and cacao combine...hmm, cafe gratitude uses this in almost all their desserts, but IS IT RAW? and IS IT HEALTHY? any cacao stories with/without...

many thanks
posted by:
Tana
SF Bay Area
  • Re: Soy Lecithin

    Sun, April 27, 2008 - 6:04 PM
    It's a soybean extract and so highly processed.

    It's an emulsifier, which means it helps things that aren't water soluble (like oils) suspend as a small particle size without separating. It's also used in a lot of other products for it's ability to impart a smooth texture or creamy "mouth-feel" to processed foods. It's used in nearly all processed foods these days.
  • Re: Soy Lecithin

    Sun, April 27, 2008 - 10:00 PM
    ok, I've been wondering (because I'm a total noob) how chocolate is raw? I'm unfamiliar with the whole process of chocolate making, but I didn't think it is raw. If so, are only certain kinds of chocolate raw? Thanks so much.
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    offline 36

    Re: Soy Lecithin

    Tue, April 29, 2008 - 12:58 PM
    So I understand that Soy, from nature's evolution, was never meant to go into a human stomach.

    I undestand that it's only in the last 50 or so years, that chemist have developed ways to alter the chemical procressing of Soy such that it can be digested by humans... without regards to their long term consequences to the body.

    I undestand that the FDA allows soy to be sold for human consumptions under a loophole called "exploratory phase" where scientist are supposed to closely watch the human population for any adverse efffects.

    Here is a quick link that I found, although I do not know it's credibility or validity, use your own judgement:

    FDA Scientists Against Soy

    www.alkalizeforhealth.net/Lsoy2.htm

    Personally, I stay the hell away from soy
    • Re: Soy Lecithin

      Tue, April 29, 2008 - 5:38 PM
      Historically, you are correct as even cattle, as work animals or for human consumption, were not allowed to eat wild soy because of it's toxicity. However, soy toxicity doesn't occur with fermented soy products. The fermentation process breaks down harmful proteins and chemicals (the plant's natural defenses). The caveat is that one should attempt to consume fermented products that are produced in a traditional manner, rather than the rushed, mechanized versions that are often passed off as a food product.
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        offline 36

        Re: Soy Lecithin

        Fri, May 2, 2008 - 7:57 PM
        Skooter,

        Yours understanding is plausible to me.. but I remain skeptical..I sincerely hope soy is not toxic in the long term because my sister eats plenty of it..as she is Vegan...
        • Re: Soy Lecithin

          Sat, May 3, 2008 - 11:23 AM
          I think, as soy has been such a ubiquitous food for so long, it's not toxic, or people would be dropping dead left and right.
          You are, of course, free to make your own choices.
        • Re: Soy Lecithin

          Sun, May 4, 2008 - 7:10 PM
          Alex wrote: Yours understanding is plausible to me.. but I remain skeptical...
          >

          That's cool. Don't believe what I have to say, I could be wrong. But I'd recommend doing some research if you're so inclined. Googling "soy toxicity" will provide you with some medical studies, both pro and con, so you can make up your own mind. There was a recent one published about soy consumption, brain shrinkage, hormone imbalances, and mental health issues - it got main stream press. Though be wary of sites claiming to be experts when they clearly are not.
        • Re: Soy Lecithin

          Sun, May 4, 2008 - 9:10 PM
          Here's one good main-stream article about it:

          Too Much of a Good Thing?
          Controversy rages over the world's most regaled legume
          www.sfgate.com/cgi-bin/article.cgi

          The San Francisco Chronicle
          James Nestor
          Sunday, August 13, 2006

          "...And it may be making us sicker than we've ever been. Or so alleges Kaayla Daniel, author of "The Whole Soy Story: The Dark Side of America's Favorite Health Food," an anti-soy treatise released in 2005 by New Trends Publishing.

          "People are just starting to wake up to this, to just how serious this all is," says Daniel, who earned her doctorate at the Union Institute and works as a certified nutritionist. "So far, if you look at the studies, you'll start to see that there are only possible benefits of this food, and proven dangers."

          For Daniel, the problem exists in the soybean itself, a legume that by nature is chock full of antinutrients and toxins to ward off predators. If eaten in small amounts (say, a few tablespoons every couple of days) these toxins pose no real harm. The trouble occurs when we consume more than 35 grams of soy a day -- a quantity Daniel argues is easily reachable in our modern diet so crammed with soy meats, soy extenders, soy protein and soy emulsifiers, substances so full of estrogens, metals, sugars and additives, so "toxic," that they are posing considerable risks to our collective physical and mental health. ..."
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            offline 36

            Re: Soy Lecithin

            Mon, May 5, 2008 - 9:50 AM
            <<substances so full of estrogens>>

            well I know of a woman, friend of my wife, who got breast cancer at about late 20s and she said her diet revolved around soy..she was a vegetarian.

            This was how i turn my attention to soy... perhaps a little biased against soy...

            I follow the precautionary principle, with proven safe alternatives, why risk it?

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