Kathi Jo Robinson asked:
Having a soy allergy in today’s world means a quick trip to the grocery store is only a long forgotten dream. This is because almost all processed food products on the typical grocery store shelves use soy lecithin as one of its main ingredients.
Soy lecithin is an emulsifier. Quite simply, this means it has the capability of improving the texture and consistency of any product it has been added to. Therefore ice cream and puddings become creamier, melted chocolate becomes smoother, packaged dinner entrees heat up more evenly with a better taste and texture. Most of the world’s processed food industry is so reliant on soy lecithin, it is hard to find any packaged products without it.
For greater than 90% of the world’s population this is great. But for the other approximate 10%, which may be sensitive to soy products (soybeans or MSG) or have a full-blown allergy to soy, their choice of selections in a typical store has been severely restricted.
Enter A New Product–Sunflower Lecithin
Sunflower lecithin enters the market with several distinct advantages. These include:
harvesting is handled completely raw with no added chemicals processing is done through a method known as a cold-pressing system which again uses no chemical additives or preservatives raw sunflower is high in choline and essential fatty acids, both of which are beneficial to our health raw sunflower lecithin is 100% GMO-free, unlike soy which can be up to 90% genetically modified organisms(GMO)
Currently its use seems to be predominantly in the health food industry but keep watching those ingredient labels because sunflower lecithin is slowly making its way into more and more mainstream manufacturers products.
Create a video blog…instantly.
Having a soy allergy in today’s world means a quick trip to the grocery store is only a long forgotten dream. This is because almost all processed food products on the typical grocery store shelves use soy lecithin as one of its main ingredients.
Soy lecithin is an emulsifier. Quite simply, this means it has the capability of improving the texture and consistency of any product it has been added to. Therefore ice cream and puddings become creamier, melted chocolate becomes smoother, packaged dinner entrees heat up more evenly with a better taste and texture. Most of the world’s processed food industry is so reliant on soy lecithin, it is hard to find any packaged products without it.
For greater than 90% of the world’s population this is great. But for the other approximate 10%, which may be sensitive to soy products (soybeans or MSG) or have a full-blown allergy to soy, their choice of selections in a typical store has been severely restricted.
Enter A New Product–Sunflower Lecithin
Sunflower lecithin enters the market with several distinct advantages. These include:
harvesting is handled completely raw with no added chemicals processing is done through a method known as a cold-pressing system which again uses no chemical additives or preservatives raw sunflower is high in choline and essential fatty acids, both of which are beneficial to our health raw sunflower lecithin is 100% GMO-free, unlike soy which can be up to 90% genetically modified organisms(GMO)
Currently its use seems to be predominantly in the health food industry but keep watching those ingredient labels because sunflower lecithin is slowly making its way into more and more mainstream manufacturers products.
Create a video blog…instantly.