Re: Re:Sub for Eggs

[Guest guest]

It's not very expensive on Amazon.  Next time I order something, I may try it.  I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated.  I couldn't take it.

 

One thing, my mom used to take a type of lecithin in the '70s that made everything green.  That's about all I remember about it.

 

Debbie houston cd

 

I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy!  If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons?  But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. 

Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening?

[Guest guest]

Actually the lecithin that was available back in the 70's was usually made from egg yolk. It's hard to find egg yolk lecithin now unless you get it in capsule form. Most lecithin these days comes from soy and you can easily find it in capsules, granules or oil (It's a sludge byproduct of soy processing but there is no soy left in it). The oil is often used as an emulsifier in cooking. I've never tried the granules, but I've heard they can be used as a thickener.

I've done a lot of research on lecithin lately and my son is taking egg lecithin supplements to help with his cognitive problems and chronic fatigue after chemotherapy since it rebuilds the cell membranes or white matter of the brain.

If you're interested, I found this reference helpful on the general benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html

To: BTVC-SCD Sent: Mon, March 15, 2010 1:39:54 PMSubject: Re: Re:Sub for Eggs

It's not very expensive on Amazon. Next time I order something, I may try it. I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated. I couldn't take it.

One thing, my mom used to take a type of lecithin in the '70s that made everything green. That's about all I remember about it.

Debbie houston cd

On Mon, Mar 15, 2010 at 11:45 AM, My-Stitches <My-Stitches@ comcast.net> wrote:

I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral.

Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening?

[Guest guest]

Thanks, I will check it out.

Debbie 40 cd

>

> Actually the lecithin that was available back in the 70's was usually made

> from egg yolk. It's hard to find egg yolk lecithin now unless you get it in

> capsule form. Most lecithin these days comes from soy and you can easily

> find it in capsules, granules or oil (It's a sludge byproduct of soy

> processing but there is no soy left in it). The oil is often used as an

> emulsifier in cooking. I've never tried the granules, but I've heard they

> can be used as a thickener.

>

> I've done a lot of research on lecithin lately and my son is taking egg

> lecithin supplements to help with his cognitive problems and chronic fatigue

> after chemotherapy since it rebuilds the cell membranes or white matter of

> the brain.

>

> If you're interested, I found this reference helpful on the general

> benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html