Re: Safety of lecithin supplements (hexane)?

I once read that all lecithin once came from egg yolks.

...That the long-chain fatty acids were rich in Omega 3, if one did not aggitate them.

...That one should soft poach them, or use them raw...if there was little chance of salmonella, I guess.

...Someone else said the long-chain fatty acids were okay if the eggs were hard-boiled.

I have been an egg-person all my life, eating as many as two for breakfast every day...currently with veggies, only, and sprinkling on a handful of whole flax seeds (tender), and some crumbled kelp.

That's about as much as I've heard.

Hope it helps.

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