Re: 6th flush

One has to be very careful about lecithin because it has a number of different meanings. This means that a number a people can be correct but they are talking about different things.

When lecithin is talked about chemically it is called a phosphatidylcholine it is a polar lipid.
When you but lecithin over the counter, it refers to a natural mixture of neutral and polar lipids of which about 20% is phosphatidylcholine.

Lecithins containing are produced from vegetable, animal and microbial sources, but mainly from vegetable sources. Soybean, which is 20 to 22% phosphatidylcholine is the major plant sources of commercial lecithin.

Egg yolk lecithin is not a major source of lecithin in nutritional supplements. Eggs themselves naturally contain from 68 to 72% phosphatidylcholine.

The make-up of phosphatidylcholine from plant and animal sources are different. Soya lecithin is clearly richer in polyunsaturated fatty acids than egg lecithin.

Phosphatidylcholine is important for normal cellular membrane composition and repair.

Phosphatidylcholine are believed to protect the liver.

Choline comprises about 15% of the weight of phosphatidylcholine. Choline is important for normal cellular membrane composition and repair, normal brain function and normal cardiovascular function.

Lecithin is also present in bile for it chemical properties rather than its nutritional or cell repairing function. Lecithin enables fats, like cholesterol to be dispersed in water and removed from the body, it reduces the melting point of cholesterol 300 F to 180 F. Bile consists of lecithin, cholesterol and bile salts in an exact proportion. Any deviation from this precise chemical mix results in the thickening of bile, sludge and stones etc.