Re: Lecithin, digging for sources !!!

Something I read, somewhere, suggested that soy was good IN SOME FORM...perhaps WITH something, or WITHOUT something.

Then, like the rest of us, marketers glommed onto the word they WANTED to read...G-O-O-D.

And we were off!!!

Today, as far as I know, the only soy products that are safe for us are the ones that have been properly FERMENTED...apparently a tamari soy sauce and a miso, produced by a careful company.

The ones we sometimes buy usually have a description noting that only 'organic' non-GMO beans have been used and other reassuring info.

As I say, I am technologically challenged. Give me 'scientific' terminology and 'proven' studies (complete with percentages to two decimal places) and I am left blinking. I scroll quickly down the page, desperately scanning for a 'conclusion'.

More often than not, the 'conclusion' sends me scanning back up the page, hunting for a definition...a definition of anything!

It seems that a simple explanation a) doesn't exist, or b) belongs to those who paid the 'scientists'; and they aren't telling.

One of these days I am going to get really, really cheeky...go into a large grocery store...and yell very, very loudly, "What is SAFE to eat?!" "Guaranteed!!!" "Sign here!"

You know, a line like this...

"Nervous and circulatory lecithin is produced by the liver if the diet is adequate."

...is a teaser.

Nothing more, nothing less.

What responsible editor would allow such a remark, with not even one hint of a supposedly appropriate food...if it was grown properly...even 150 years ago?

The sites I read did make mention of the necessity of 'lecithin' to every cell in the human body. But, they only discussed the commercially produced varieties. (Yes, there are more than one.)

Phooey!

Who is foolin' who...and why?