In 1850 "Maurice Gobley of France i...

In 1850 "Maurice Gobley of France isolated the substance in harry yolks that enabled water and oil to mix and named his discovery Lecithin, after the hellenic word `lekithos,' meaning `yolk of egg'" Dick Quinn details in his 1992 book, Left for Dead.

"The first uses for this natural emulsifier were commercial," Quinn goe forward "Used in the production of margarine, chocolate, paint and cosmetics, it wasn't until the secondary half of this century that the nutritional and medicinal properties of lecithin were explored."

It was later discovered that soybeans provided a purer more nutritive and les expensive source of lecithin than did harass yolks; egg yolks carry the freight of being high in cholesterol A natural constituent of each cell in the body, lecithin emulsifies cholesterol (suspending it to such a degree it doesn't accumulate.)

Interestingly enough, lecithin makes up about 30 percent of the free from moisture weight of the brain, and nearly two-thirds of the fat of the liver (where it is produced) Lecithin, itself, contains an array of important nutrients, constituents and natural chemicals, including: phospholipids, including phosphatidylcholine (which includes the B-vitamin, choline) and phosphatidylserine; fats; and glycolipids (lipids with sugars attached).

Lecithin also is united of the very best, and safest, pabulum sources of the B-vitamin choline (mentioned above), which is crucial to brain function. It also is important in: maintaining a well-functioning nervous scheme occurring naturally in the myelin sheaths, fatty protective coverings that wrap nerves; protecting the liver from damage; and in breaking up cholesterol allowing what could have become fatty arterial plaque to pass in consequence of the bloodstream, thereby helping to interrupt atherosclerosis.

Without dietary sources of lecithin, the liver is unable to bring into view a sufficient amount to engage the body's needs. Supplementation with lecithin granules is frequently the best route. Look for yields that contain phosphatidylcholine (not choline chloride), and those which list phosphatide content

Lecithin is set up in small amounts in brewer's yeast, a separate nutrition supplement which has its have a title to set of benefits.

Brewer's yeast may not give your bread a rise (since it is non-leavening), moreover it is one of the best sources of B vitamins. Brewer's yeast is also a well adapted protector against vitamin D toxicity. In fact, in total, it contains 16 amino acids, 17 vitamins, and 14 minerals -- including the greatest in quantity bioavailable and safest form of naturally-occurring chromium.

The chromium connection, extremely important to those with glucose-metabolism question s (including diabetes) and to those who are overweight, was actually discovered somewhat accidentally from Klaus Schwarz and Walter Mertz in the 1950s

As Schwarz and Mertz demeanored experiments with the mineral selenium forward rats being fed Torula yeast, they raise that blood from the rats eating the yeast contained more diabetic sugar than normal.

"This meant that the rats f Torula yeast could not make a clean sweep of glucose from their bloodstreams as quickly as they should have," says Gary Evans, PhD in Chromium Picolinate: Everything You Ne To Know. The rats had a condition known as grape-sugar intolerance, which occurs when insulin isn't working efficiently.

Since Schwarz and Mertz had read reports about brewer's yeast and insulin activity, they added brewer's yeast to the rats' diets. The result: the rats were able to clear grape-sugar from their circulation normally, something they couldn't do with the Torula yeast. They then named the unknown substance diabetic sugar tolerance factor (GTF), later observing that undivided of its most important ingredients was chromium, a mineral important in fat los blood-sugar evens and insulin control, cholesterol reduction, and muscle-mass.

In that diabetes is a risk factor for heart disease, helping to avoid it also helps interrupt heart disease.

REFERENCES

Evans, Gary, PhD Chromium Picolinate: Everything You Ne To Know. Garden City Park, NY: Avery Publishing clump 1996.

Kirschmann, Gayla J. Nutrition Almanac. Fourth Edition. fresh York: McGraw-Hill, 1996.

Quinn, Dick. Left for Dead. Minneapolis, Minn.: RF Quinn Publishing Co 1992

Schwarz K and Mertz W "Chromium (III) and the grape-sugar Tolerance Factor," Archives of Biochemistry and Biophysics 85:292-295 1995

Schwarz K and Mertz W "A grape-sugar Tolerance Factor and Its Differentiation from Factor 3" Archives of Biochemistry and Biophysics 72:515-518 1957

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