Lecithin is an emulsifier. it is most commonly used in food products but also in body products. Egg yolks contain lecithin, and are therefore a natural emulsifier, which is why they keep the oil and vinegar together in your salad dressing.
Frequently, lecithin is derived from soy. Aside from allergies and the GMO and biodiversity issues of non-organic soy (which you can read more about here), soy lecithin is a non-toxic product. It's also used in such small amounts that it's unlikely to cause a reaction.
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