Soy Lecithin and Soya Lecithin: Are they dangerous to your health?
by Kristina Blasen (2011)
I love hot tea and as I was in the tea aisle at the grocery store the other day I started reading the ingredient lists and comparing the ingredients for the same kind of tea across different brands. You’d think they’d be the same, right? No, about half the brands had the expected ingredients, but the other half added “Soy Lecithin” which certainly doesn’t need to be in there!
Liquid Soya Lecithin
I just read an interesting article on soy lecithin and whether or not it is good or bad for you. Either way, soy is becoming a cheap subsidized food crop in the US and it is being added to all kinds of foods that it has never been in before!
http://preventdisease.com/news/09/073009_soy_lecithin.shtml
If you’re allergic to soy, drinking what used to be herbal tea could make you sick, you even though they say the extraction process destroys the soy, people have gotten sick so I wouldn’t chance it!
For everyone else, well it “might” be okay, or it might cause nausea, hives, difficulty breathing and other bathroom funs.
Soya Lecithin
The real danger is the toxic Hexane that is used to process soy lecithin into something a company can sell to make money. The “stuff” that is chemically turned into soy lecithin is a by-product of the soy manufacturing process that is often dehydrated and then recolored with chemicals to make it lighter so that it can be added to foods to make them “smoother” and to act as an emulsifier to keep foods like butter or cake mix from separating and to make the cleaning of manufacturing equipment faster (i.e. for the non-stick properties).
Does that sound like something that belongs in tea?
It isn’t something I want to eat, so why do we allow this stuff to stay in our food supply?
theorganicconversion 