try and take 2-4 tablespoons per day. lecithin has a bland taste and is most easily consumed with another food. it can be added to juice or milk but it will not dissolve. it can be added to yogurt or added as a topping. if it is added to hot food it will melt and you will have liquid lecithin and the reduced benefit.
use as a binder or emulsifier in your baking and cooking recipes. lecithin granules can also be stirred into your juice, milk or yogurt, added as a topping to cereal or ice cream, or used as a thickener in soups and casseroles.
store in a cool, dry place away from sunlight.
Point of Interest:
lecithin is an indispensible kitchen helper that is used as an emulsifier, often in place of egg yolk, especially in low-cholesterol cooking. it helps to bind ingredients that would normally not mix together such as oil and water, to create stable mayonnaise and salad dressings, smooth chocolates and moist, fine textured baked goods.
nutritionally, lecithin is a valuable nutrient that every cell in our body needs. lecithin and its primary component, choline, are believed to play an important role in cardiovascular health by preventing the build-up of fats and bad cholesterol, as well as helping to ensure proper brain, liver and cell function along with other health benefits.
lecithin granules are made from soybeans. pure lecithin granules contain 97% pure phospholipids and have essentially all of the soybean oil removed from them. pure lecithin granules contain no liquid lecithin. pure lecithin granules contain no protein. if lecithin granules are made from soy flour and liquid lecithin, the phosphatidycholine level drops to approximately 3%. they are thought to help in cardiovascular health, liver and cell functions, keeping fatty deposits off the inside of your arteries and other possible health benefits.