Soy lecithin is a flavourful biological supplement to food that is made from purified soybean oil by low-temperature treatment. Due to the fact that the oil is cleaned, the people usually conclude that it becomes unhelpful. However, experts assure that this opinion is wrong, and soy oil perfectly preserves both vitamins, and directly oil, and phospholipids. The
benefit of soy lecithin is that it actively participates in the metabolism of fats and cholesterol, and therefore neutralizes the harm of fatty foods. At the same time, it also inhibits the process of development of gallstones.
Often soy lecithin is prescribed to people living in areas with elevated radioactive backgrounds. This is due to the fact that it is excellent at excreting salts of heavy metals.
Soy lecithin is also good for those suffering from animal fat intolerance and various allergic reactions. However, not everything is as simple as it seems at first glance. There are a number of situations where soy lecithin has a very negative effect on the human body.
For example, this product has a very negative impact on the effect of the endocrine system. Lecitin oppresses her. Especially strongly its effect affects the children’s nervous system. Therefore, children under 3 years old use of soy lecithin is contraindicated.
Pregnant women should also refrain from eating soy lecithin, because it has a rather negative effect on the development of the brain of the fetus. Often, this can even lead to miscarriage.
To avoid problems, it is worth understanding very clearly where you might meet soy lecithin. It is usually added when making baked goods, chocolate, sausage, dumplings and fast food products.
Palm oil Palm oil
, just like lecithin, is used in confectionery. It is ideal for products that require long-term storage. However, nutritionists are increasingly talking about its harm to human health.
Palm oil is today used in the manufacture of popular foods such as condensed milk, candy, cookies, chocolate paste, instant noodles, chips, croutons, Crackers, etc. Those with a particularly sharp sense of smell claim that palm oil gives products an interesting taste touch.
It is worth remembering that palm oil is a product containing saturated fats, the main distinguishing property of which is long-term storage. But that’s what the main danger of palm oil lies. Fats provoke increased cholesterol levels in the blood and lead to the development of diseases such as atherosclerosis,
thrombosis, heart disease, etc. taste of the product, resulting in a person wanting to eat it over and over again.
At this point, when you start to develop dependence on the product to which palm oil is added, it is worth remembering that this oil is still used for lubricating metallurgical equipment, and the appetite will be gone.
Once in the human body, the palm oil does not dissolve, but remains in the stomach in the form of a warm sticky mass that heaps everything around. In heat treatment, this product is converted into a dangerous carcinogen. Scientists have proven that there are no useful substances in palm oil at all.
It turns out that it is impossible to call neither that nor other additive useful. However, if compared, palm oil noticeably loses to soy lecithin. But also with its use try not to overfight. Let everything be in moderation.