Aside from egg yolks, lecithin can also be found in soy products. Soy lecithin has been reported to be beneficial in improving the overall lecithin level in our body. There are various studies that prove the benefits of soy lecithin in maintaining the body’s normal functions. But despite these, experts have discovered another alarming finding – soy lecithin has substances that can cause allergies.
Lecithin was first discovered in 1850 when French scientist Maurice Gobley worked in his lab and eventually succeeded in separating the emulsifier-like fatty compound found in egg yolk. Naming the compound after the Greek word for “egg yolk”, lekithos, the first commercially available lecithin was mostly derived from egg yolk, until the 1930s when the use of soy products in processed foods arose.
The compound lecithin was discovered in the by product of soybean processing. After the soybeans were processed, and its oils extracted, the liquid waste that is left is made to under go a “degumming” process in order to separate its lecithin content. Since then, most of the lecithin sold on the market today is derived from soya.
It was found that a component of lecithin, phosphatidylcholine, and its synthesized form, choline, are vital to liver health in that they help keep fats in the bile, and protect liver cells from the ravages of oxidation.
Other studies also showed that choline may play a significant role in the synthesis of an important neurotransmitter, acetylcholine. This led others to believe that lecithin may help improve the cognitive functions of the brain, even going so far as to help enhance our memories.
In line with these benefits of lecithin, soy lecithin became popular. But with its increasing popularity, so too is the number of reported cases of soy lecithin allergies. Allergies are a result of an over sensitized immune system that, once exposed to a certain type of allergen, such as soy lecithin allergens, reacts by producing vast amounts of antibodies, known as immunoglobulin E (IgE).
These reactions may include coughing, sneezing, runny hose, hives, diarrhea, facial swelling, shortness of breath, a swollen tongue, difficulty swallowing, lowered blood pressure, excessive perspiration, fainting, anaphylactic shock, or even death.
There are also delayed allergic reactions to soy lecithin allergens. While the reactions of this kind are less dramatic, they are even more common. Instead of producing the antibody immunoglobulin E, the immune system produces immunoglobulin A, G, or M (IgA, IgG, or IgM) instead, causing reactions to occur anywhere from two hours to days after exposure to soy lecithin allergens.
Stuart Berger, MD called soy lecithin allergens as one of the top seven allergens in 1980. These allergens are also known as the “sinister seven” because of the extent of their complications. Besides soy lecithin allergens, other allergens that are considered part of the “sinister seven” are peanuts, tree nuts, milk, eggs, shellfish, fin fish, and wheat. So before consuming any of these, be sure to check and see if you are allergic to them or not.
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