the village idiot pearl wrote:
..

As lecithin is destroyed by high temperatures,

Is it? Viscosity is affected by heat, but its chemical properties remain.


it's best to take it 'raw'.

Katie's granules are dried, possibly by heat, lecithin. Aside from the absence
of moisture, how else are they chemically distinct from liquid lecithin?

' Temperature-sensitive food and pharmaceutical products with the
highest quality standards can be successfully concentrated by thin-film
processors. Diluted feedstocks can be concentrated to final specification
in seconds without recirculation, thereby preserving quality and yield.
As the solids content of the stream increases, temperature sensitivity
and viscosity generally increase, creating the need for short residence
time. Agitated thin-film technology fulfills these needs while inducing
high heat transfer.

Typical applications a
"Drying" of lecithin to 99.5%
Concentration of sugar solutions to99.9%
Concentration of enzymes, vitaminsand proteins;
Concentration of fruit and vegetablepurees;
Concentration of cheesebase;
Concentration of biological solutions;
Stripping of solvents from vegetable and plant extracts;
Removal of water and solvents fromfermentation broths (e.g., antibiotics).

http://www.lcicorp.com/evap/chem%20proc%20paper.pdf

STUPID moron Lesley, that doesn't answer my question, but it is useful. It
further proves you cite sources you don't comprehend. You know why I say that?
Look at the pictures and note that *HEAT* is used to process lecithin from
liquid to granules.

Now try again. With your claims that it is best to consume lecithin 'raw' and
that it is 'destroyed by high temperatures,' aside from the absence of moisture,
how else are lecithin granules *chemically distinct* from liquid lecithin?