Lecithin and the liver

PICK up any packet or canned processed food and you will find lecithin as one of its additives on the label. This is because its great emulsifying property works well to evenly disperse droplets of fats in prepared food, making it more visually presentable.  

Lecithin was first discovered and isolated in egg yolk, hence its name from the Greek word lekithos, which means “yolk of egg.” It is also a naturally occurring fatty substance found in soybeans, organ meats and in smaller quantities in whole grains. Lecithin makes up 30% of the dry weight of our brain and two-thirds of the fat in our liver.