Soy, originating from north and central China, has been and continues to be a millennia-old food of Eastern peoples. It is considered one of the five sacred seeds, along with rice, wheat, barley and millet.
The nutritional value of soy-based products is due to the quantity and quality of its nutrients, which are assimilable and digestible by our bodies.
Lecithin is a phospholipid, a complex mixture of fats, essential fatty acids, phosphorus and B vitamins (choline and inositol). In our bodies, phospholipids help keep cholesterol suspended in the blood, preventing it from being deposited on the walls of arteries and veins.
Taking soy lecithin is suitable for preventing the formation of cholesterol and other lipids. As proven in experimental studies, soy lecithin assists with moving cholesterol toward the bile.
Soy lecithin is used as an additive in the food industry, as it is an excellent natural antioxidant and an emulsifying agent.
The fact that some soy lecithin can be considered IP (identity preserved), means that it is lecithin produced from NON-GMO soy (non-genetically modified), certified from its source -soy crops- to the finished product.