Weston Price
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.1-6
Cornucopia Institute
oy lecithin, used in foods such as chocolate, infant formula and cooking spray, has been available in organic form since 2004, yet some certifying agents allow food manufacturers to use the conventional version (conventional lecithin is cheaper, made with conventionally grown soybeans and processed with the hazardous petrochemical solvent hexane).
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