A Weightloss and diet forum. WeightLossBanter

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below.

Go Back   Home » WeightLossBanter forum » alt.support.diet newsgroups » Low Fat Diets
Site Map Home Authors List Search Today's Posts Mark Forums Read Web Partners

Nutrient during pregnancy 'super-charges' brain



 
 
Thread Tools Display Modes
  #1  
Old March 12th, 2004, 05:40 PM
Diarmid Logan
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

http://www.newscientist.com/news/news.jsp?id=ns99994771

Nutrient during pregnancy 'super-charges' brain

NewScientist.com news service

Taking a nutrient called choline during pregnancy could "super-charge"
children's brains for life, suggests a study in rats.

Offspring born to pregnant rats given the supplement were known to be
faster learners with better memories. But the new work, by Scott
Swartzwelder and colleagues at Duke University Medical Center in North
Carolina, US, shows this is due to having bigger brain cells in vital
areas.

Choline, a member of the vitamin B family, is found in egg yolks,
liver and other meats - "exactly the kind of things people were told
not to eat" due to their high cholesterol content, says Swartzwelder.

He believes their results in the rats could translate to humans, and
indeed the US Institute of Medicine added choline to the list of
essential nutrients, particularly for pregnant women, in its 2003
recommendations.

The implications of the study's findings are "potentially huge"
Swartzwelder believes: "If it turns out that it's true in humans and
can make people smarter their whole lives and forestall age-related
memory decline - that's potentially a very exciting prospect."

Behavioural studies have shown giving choline to pregnant rats
improves learning and memory in their offspring. The pups also suffer
significantly less from failing memories as they get old.

However, it was not known whether choline's effects were on the
general brain environment or whether it fundamentally changed the
brain's cells.

"Our study is the first time anyone has shown that prenatal choline
supplementation actually changes the anatomy and physiology of single
brain cells," Swartzwelder told New Scientist. No adverse effects
could be seen in the rats, he adds.

The team gave pregnant rats three to four times their normal intake of
choline for six days. Gestation lasts about 21 days in rats, and the
period during which the rats were fed extra choline roughly
corresponds to the start of the third trimester in women.

The pups born were raised to adulthood and then their brains were
examined, in particular the hippocampus - the area of the brain
critical for learning.

This part of the brain was sliced in a way that preserved its internal
circuitry and kept it alive. A tiny electrode was then used to
recording the behaviour of each cell.

The neurons of rats born to mothers given extra choline fired
electrical signals more rapidly and for longer periods, indicating a
capacity to communicate more easily.

The team then injected a biological dye into the neurons to look at
their shape and structure. The cells from rats receiving prenatal
choline supplements were substantially bigger than those from rats
that did not.

"We are looking at consistent changes in the range of 20 to 25 per
cent," says Swartzwelder. "These are bigger cells with more dendrites,
the areas of the cell specific to receiving incoming signals." He says
the combined changes induced by choline in the physiology and anatomy
of the brain cells would "hotwire" the system.

The team does not know exactly how choline boosts brains, but it is
known to contribute to the building of cell membranes during the
embryo stage of development. "My bet is it has something to do this,"
Swartzwelder says.

Previous work by Steven Zeiser at the University of North Carolina has
shown choline alters a crucial gene by adding a methyl group on to it.
This switches off the gene, CDKN-3, which usually inhibits cell
division in the memory regions of the brain.

There is little information on how much choline women currently take.
"But don't be afraid of eggs," Swartzwelder suggests. "I used to eat a
low fat diet - I've started eating eggs and I'm not even pregnant!"

Journal reference: Journal of Neurophysiology (vol 91 April issue)

Shaoni Bhattacharya
  #2  
Old March 13th, 2004, 01:37 AM
pearl
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

"Diarmid Logan" wrote in message
om...
http://www.newscientist.com/news/news.jsp?id=ns99994771

Nutrient during pregnancy 'super-charges' brain

NewScientist.com news service

Taking a nutrient called choline during pregnancy could "super-charge"
children's brains for life, suggests a study in rats.

..
Choline, a member of the vitamin B family, is found in egg yolks,
liver and other meats - "exactly the kind of things people were told
not to eat" due to their high cholesterol content, says Swartzwelder.

..
There is little information on how much choline women currently take.
"But don't be afraid of eggs," Swartzwelder suggests. "I used to eat a
low fat diet - I've started eating eggs and I'm not even pregnant!"


'Lecithin, found in foods such as eggs, soybeans, peanuts,
and liver, is the predominant source of choline in the human
diet. The normal intake of lecithin and choline has been
estimated to be approximately 6 grams and 800 milligrams
per day respectively. Commercial soy lecithin is defatted
from soy bean oil to contain dominantly (± 95%) acetone
insolubles- the most important of which are the phospholipids
phosphatidylcholine, inositol and ethanolamine. Commercial
lecithin is about 23% phosphatidylcholine (PC), and PC
contains about 14% choline. Due to space limitations, choline
sources like choline bitartrate and choline citrate have been
used as the predominant source of choline in vitamin
supplements. However, the increasing evidence that lecithin
is a source of choline that may have benefits beyond simply
being a choline source, has provided a reason for
supplementing with both choline and lecithin itself. '
http://www.aabhealth.com/lecithincholine.htm


  #3  
Old March 14th, 2004, 10:42 PM
katie
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain


"pearl" wrote in message
...
"Diarmid Logan" wrote in message
om...
http://www.newscientist.com/news/news.jsp?id=ns99994771

Nutrient during pregnancy 'super-charges' brain

NewScientist.com news service

Taking a nutrient called choline during pregnancy could "super-charge"
children's brains for life, suggests a study in rats.

..
Choline, a member of the vitamin B family, is found in egg yolks,
liver and other meats - "exactly the kind of things people were told
not to eat" due to their high cholesterol content, says Swartzwelder.

..
There is little information on how much choline women currently take.
"But don't be afraid of eggs," Swartzwelder suggests. "I used to eat a
low fat diet - I've started eating eggs and I'm not even pregnant!"


'Lecithin, found in foods such as eggs, soybeans, peanuts,
and liver, is the predominant source of choline in the human
diet. The normal intake of lecithin and choline has been
estimated to be approximately 6 grams and 800 milligrams
per day respectively. Commercial soy lecithin is defatted
from soy bean oil to contain dominantly (± 95%) acetone
insolubles- the most important of which are the phospholipids
phosphatidylcholine, inositol and ethanolamine. Commercial
lecithin is about 23% phosphatidylcholine (PC), and PC
contains about 14% choline. Due to space limitations, choline
sources like choline bitartrate and choline citrate have been
used as the predominant source of choline in vitamin
supplements. However, the increasing evidence that lecithin
is a source of choline that may have benefits beyond simply
being a choline source, has provided a reason for
supplementing with both choline and lecithin itself. '
http://www.aabhealth.com/lecithincholine.htm

mmm...yeah, i read that about lecithin a while back, and picked up some soy
lecithin granules...emulsifiers, so you can mix em' into stuff that you're
cooking for good memory stuff.


  #4  
Old March 15th, 2004, 12:49 AM
pearl
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

"katie" wrote in message
.rogers.com...

"pearl" wrote in message
...
"Diarmid Logan" wrote in message
om...
http://www.newscientist.com/news/news.jsp?id=ns99994771

Nutrient during pregnancy 'super-charges' brain

NewScientist.com news service

Taking a nutrient called choline during pregnancy could "super-charge"
children's brains for life, suggests a study in rats.

..
Choline, a member of the vitamin B family, is found in egg yolks,
liver and other meats - "exactly the kind of things people were told
not to eat" due to their high cholesterol content, says Swartzwelder.

..
There is little information on how much choline women currently take.
"But don't be afraid of eggs," Swartzwelder suggests. "I used to eat a
low fat diet - I've started eating eggs and I'm not even pregnant!"


'Lecithin, found in foods such as eggs, soybeans, peanuts,
and liver, is the predominant source of choline in the human
diet. The normal intake of lecithin and choline has been
estimated to be approximately 6 grams and 800 milligrams
per day respectively. Commercial soy lecithin is defatted
from soy bean oil to contain dominantly (± 95%) acetone
insolubles- the most important of which are the phospholipids
phosphatidylcholine, inositol and ethanolamine. Commercial
lecithin is about 23% phosphatidylcholine (PC), and PC
contains about 14% choline. Due to space limitations, choline
sources like choline bitartrate and choline citrate have been
used as the predominant source of choline in vitamin
supplements. However, the increasing evidence that lecithin
is a source of choline that may have benefits beyond simply
being a choline source, has provided a reason for
supplementing with both choline and lecithin itself. '
http://www.aabhealth.com/lecithincholine.htm

mmm...yeah, i read that about lecithin a while back, and picked up some soy
lecithin granules...emulsifiers, so you can mix em' into stuff that you're
cooking for good memory stuff.


As lecithin is destroyed by high temperatures, it's best to take it 'raw'.




  #5  
Old March 15th, 2004, 05:46 PM
usual suspect
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

the village idiot wrote:
http://www.newscientist.com/news/news.jsp?id=ns99994771

Nutrient during pregnancy 'super-charges' brain

NewScientist.com news service

Taking a nutrient called choline during pregnancy could "super-charge"
children's brains for life, suggests a study in rats.

..

Choline, a member of the vitamin B family, is found in egg yolks,
liver and other meats - "exactly the kind of things people were told
not to eat" due to their high cholesterol content, says Swartzwelder.

..

There is little information on how much choline women currently take.
"But don't be afraid of eggs," Swartzwelder suggests. "I used to eat a
low fat diet - I've started eating eggs and I'm not even pregnant!"

'Lecithin, found in foods such as eggs, soybeans, peanuts,
and liver, is the predominant source of choline in the human
diet. The normal intake of lecithin and choline has been
estimated to be approximately 6 grams and 800 milligrams
per day respectively. Commercial soy lecithin is defatted
from soy bean oil to contain dominantly (± 95%) acetone
insolubles- the most important of which are the phospholipids
phosphatidylcholine, inositol and ethanolamine. Commercial
lecithin is about 23% phosphatidylcholine (PC), and PC
contains about 14% choline. Due to space limitations, choline
sources like choline bitartrate and choline citrate have been
used as the predominant source of choline in vitamin
supplements. However, the increasing evidence that lecithin
is a source of choline that may have benefits beyond simply
being a choline source, has provided a reason for
supplementing with both choline and lecithin itself. '
http://www.aabhealth.com/lecithincholine.htm


mmm...yeah, i read that about lecithin a while back, and picked up some soy
lecithin granules...emulsifiers, so you can mix em' into stuff that you're
cooking for good memory stuff.


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?

  #6  
Old March 15th, 2004, 06:53 PM
pearl
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

the village idiot "usual suspect" wrote in message
...

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




  #7  
Old March 15th, 2004, 07:22 PM
usual suspect
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

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?

  #8  
Old March 15th, 2004, 09:29 PM
pearl
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

the village idiot "usual suspect" wrote in message
...
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, vitamins and proteins;
Concentration of fruit and vegetable purees;
Concentration of cheese base;
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?


Yes, we know- smear is your modus operandum.

Look at the pictures and note that *HEAT* is used to process lecithin from
liquid to granules.


How much heat? I wrote 'high temperatures'- in the context of cooking.
Note also 'need for short residence time'.

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?


What part of 'temperature-sensitive food' don't you understand, 'usual suspect'?


  #9  
Old March 16th, 2004, 12:47 AM
usual suspect
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

the village idiot Lesley 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, vitamins and proteins;
Concentration of fruit and vegetable purees;
Concentration of cheese base;
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?


Yes, we know- smear is your modus operandum.


Your MO is stupidity. Mine is truth.

Look at the pictures and note that *HEAT* is used to process lecithin from
liquid to granules.


How much heat? I wrote 'high temperatures'- in the context of cooking.


Cooking doesn't make any difference, either, at least with respect to changing
its state. Lecithin remains lecithin, regardless of heat. All you do is exchange
(add, subtract) moisture.

Note also 'need for short residence time'.


How long does it take to dry, regardless of method? Heat is applied. It doesn't
destroy any property of lecithin aside to change its physical state from liquid
to granule. The same occurs whether processing lecithin from soy oil or even
cooking (which only puts lecithin in solution with other ingredients) with
lecithin, dummy.

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?


What part of 'temperature-sensitive food' don't you understand, 'usual suspect'?


You're the one not comprehending or supporting your claim that "lecithin is
destroyed by high temperatures; it's best to take it raw." The lecithin you
purchase -- liquid or granule -- as a supplement or a food additive has been
subjected to heat. Lots of heat over long periods of time. It's *still*
lecithin, it'll *still* work as an emulsifier in either state, and it *still*
contains choline.

Just how is lecithin separated from soy oil anyway?
Lecithin is a combination of naturally-occurring phospholipids, which
are extracted during the processing of soybean oil. The soybeans are
tempered by keeping them at a consistent temperature and moisture level
for approximately seven to 10 days. This process hydrates the soybeans
and loosens the hull. The soybeans are then cleaned and cracked into
small pieces and the hulls are separated from the cracked beans. Next,
the soybean pieces are heated and pressed into flakes. Soybean oil is
extracted from the flakes through a distillation process and lecithin is
separated from the oil by the addition of water and centrifugation or
steam precipitation.
http://www.talksoy.com/pdfs/SoyLecithinFactSheet3.pdf

Did someone say distillation? That involves heat, LOTS of heat for a LONG period
of time. So does steam precipitation -- that happens at 100c over time:
distillation, process used to separate the substances composing a
mixture. It involves a change of state, as of liquid to gas, and
subsequent condensation. The process was probably first used in the
production of intoxicating beverages. Today, refined methods of
distillation are used in many industries, including the alcohol and
petroleum industries.
http://www.infoplease.com/ce6/sci/A0815646.html
(read the part about distillation processes, dummy)

BTW, I'm surprised you advocate the use of a soy byproduct.
When soy lecithin supplements were given throughout perinatal
development, they reduced activity in the cerebral cortex and "altered
synaptic characteristics in a manner consistent with disturbances in
neural function."
http://www.mercola.com/2000/sept/17/soy_brain.htm

Which loonie source will you rely upon this time? You are the lowest-grade moron
in usenet history.

  #10  
Old March 16th, 2004, 03:09 AM
pearl
external usenet poster
 
Posts: n/a
Default Nutrient during pregnancy 'super-charges' brain

the village idiot "usual suspect" wrote in message
...

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, vitamins and proteins;
Concentration of fruit and vegetable purees;
Concentration of cheese base;
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?


Yes, we know- smear is your modus operandum.


Your MO is stupidity. Mine is truth.


LOL!!

Look at the pictures and note that *HEAT* is used to process lecithin from
liquid to granules.


How much heat? I wrote 'high temperatures'- in the context of cooking.


Cooking doesn't make any difference, either, at least with respect to changing
its state. Lecithin remains lecithin, regardless of heat. All you do is exchange
(add, subtract) moisture.

Note also 'need for short residence time'.


How long does it take to dry, regardless of method? Heat is applied. It doesn't
destroy any property of lecithin aside to change its physical state from liquid
to granule. The same occurs whether processing lecithin from soy oil or even
cooking (which only puts lecithin in solution with other ingredients) with
lecithin, dummy.

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?


What part of 'temperature-sensitive food' don't you understand, 'usual suspect'?


You're the one not comprehending or supporting your claim that "lecithin is
destroyed by high temperatures; it's best to take it raw." The lecithin you
purchase -- liquid or granule -- as a supplement or a food additive has been
subjected to heat. Lots of heat over long periods of time. It's *still*
lecithin, it'll *still* work as an emulsifier in either state, and it *still*
contains choline.

Just how is lecithin separated from soy oil anyway?
Lecithin is a combination of naturally-occurring phospholipids, which
are extracted during the processing of soybean oil. The soybeans are
tempered by keeping them at a consistent temperature and moisture level
for approximately seven to 10 days. This process hydrates the soybeans
and loosens the hull. The soybeans are then cleaned and cracked into
small pieces and the hulls are separated from the cracked beans. Next,
the soybean pieces are heated and pressed into flakes. Soybean oil is
extracted from the flakes through a distillation process and lecithin is
separated from the oil by the addition of water and centrifugation or
steam precipitation.
http://www.talksoy.com/pdfs/SoyLecithinFactSheet3.pdf

Did someone say distillation? That involves heat, LOTS of heat for a LONG period
of time. So does steam precipitation -- that happens at 100c over time:
distillation, process used to separate the substances composing a
mixture. It involves a change of state, as of liquid to gas, and
subsequent condensation. The process was probably first used in the
production of intoxicating beverages. Today, refined methods of
distillation are used in many industries, including the alcohol and
petroleum industries.
http://www.infoplease.com/ce6/sci/A0815646.html
(read the part about distillation processes, dummy)


Apparently much commercial soy-derived lecithin is rancid.

'Much lecithin on the market is rancid. Thebest form of lecithin
I know is Twin Labs brand "PC 55" - it contains 55% PC and is
always very fresh.
http://tinyurl.com/2rnyl

I wonder if they use a different extraction method for "PC 55".

'Lecithin is a complex mixture of phospholipids and other materials.
They vary greatly in their physical form, from viscous semiliquids to
powders, depending upon their free fatty acid content. They are
almost odorless and will vary in color from brown to light yellow.
Lecithins are used as dispersing, emulsifying and stabilizing agents.
They will decompose at extreme pH, are hygroscopic and will
oxidize, darken and *decompose at high temperatures*. Lecithin
should be stored at room temperature protected from light.
Refrigeration may cause the material to separate.'
http://www.rx4u.com/lecithn.htm
*emphasis added.

BTW, I'm surprised you advocate the use of a soy byproduct.
When soy lecithin supplements were given throughout perinatal
development, they reduced activity in the cerebral cortex and "altered
synaptic characteristics in a manner consistent with disturbances in
neural function."
http://www.mercola.com/2000/sept/17/soy_brain.htm


- in non-human animals, possibly in excess.

I'm not keen on soy products in general, but I think that many of
the problems discovered may have been due to contaminants.

..


 




Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Glucose for the brain ? Warp100 Low Carbohydrate Diets 93 April 5th, 2004 01:03 PM
Fat Hormone Can Rewire Brain, U.S. Studies Show Ken Kubos Low Carbohydrate Diets 0 April 2nd, 2004 03:25 AM
Nutrient during pregnancy 'super-charges' brain Diarmid Logan Low Carbohydrate Diets 21 March 17th, 2004 08:35 PM


All times are GMT +1. The time now is 07:12 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 WeightLossBanter.
The comments are property of their posters.