Philosophical Vegan Forum

I notice that when ever I indulge myself in chocolate it usually contains soy lecithin and after eating these products I get a horrible taste in my mouth and I start to have gas/digestive issues...
Anyone else get this?
I know it is not the cacao because I use raw cacao in my smoothies all the time with no problem!

Soy Lecithin contains a large amount of Choline, which is very healthy for you. A lot of people take Lecithin as a nutritional supplement for this reason.

It may be something else in the cocoa, or the way the refined cocoa is processed.

It may also be the cocoa butter, which is one of the least healthy fats to consume, along with palm oil, and animal fat.

Raw cocoa is pretty different from the refined stuff in a number of ways (probably tastes better too )

Animal fat in soy lecithin?? Please don't make me throw up =[

PrincessPeach wrote:Animal fat in soy lecithin?? Please don't make me throw up =[

Animal fat?

Pure soy lecithin is from soy. Choline is a vitamin, and soy is rich in it (the lecithin molecules have the most in them).

I was saying cocoa butter (the fat from chocolate), is similar health-wise to animal fat. It's highly saturated fat.

It is pure soy.

I use it every day at work making moose munch at Harry and David.

Its soy and used as a separator.

Shadow Fox wrote:Its soy and used as a separator.

It's soy, but it's used as an emulsifier, which is exactly the opposite of a separator.
It helps things mix together.

Soy Lecithin is how you make vegan mayonnaise (it lets the oil and vinegar/soy milk mix). Otherwise they either won't mix at all, or they will settle out and you'll get different layers after a few hours.

brimstoneSalad wrote:

Shadow Fox wrote:Its soy and used as a separator.

It's soy, but it's used as an emulsifier, which is exactly the opposite of a separator.
It helps things mix together.

Soy Lecithin is how you make vegan mayonnaise (it lets the oil and vinegar/soy milk mix). Otherwise they either won't mix at all, or they will settle out and you'll get different layers after a few hours.

Werid, When I use it at work. If we forget to use it for the Caramel Corn we make the Popcorn sticks together and makes really big balls and it gets super Chunky. You sure bout that? Maybe it can do both?

Shadow Fox wrote: Werid, When I use it at work. If we forget to use it for the Caramel Corn we make the Popcorn sticks together and makes really big balls and it gets super Chunky. You sure bout that? Maybe it can do both?

It can be used to lubricate, and act as a release agent.
If it's IN the caramel, it prevents the oil and water soluble elements of the caramel on the corn from separating, which could make a nasty mess if there's much water in it- in which case it's the opposite of a separator (if that has any meaning...).

brimstoneSalad wrote:

PrincessPeach wrote:Animal fat in soy lecithin?? Please don't make me throw up =[

Animal fat?

Pure soy lecithin is from soy. Choline is a vitamin, and soy is rich in it (the lecithin molecules have the most in them).

I was saying cocoa butter (the fat from chocolate), is similar health-wise to animal fat. It's highly saturated fat.

Can you refer us to some peer-reviewed articles to support the claim that non-hydrogenated, saturated vegetable oils are 'unhealthy'?

noelle wrote: Can you refer us to some peer-reviewed articles to support the claim that non-hydrogenated, saturated vegetable oils are 'unhealthy'?

Are you asking honestly, or are you advocating the conspiracy theory that saturated fat is good for you and cholesterol is a myth?

It kind of sounds like the latter. If you've already made up your mind that the conspiracy theorists are right and fat is the best energy source and carbs are evil, I don't see the point in providing evidence that will be ignored. I don't like to humor conspiracy theorists with debate or argument, because it's not useful.

If you're not advocating the conspiracy theory, and you're serious, then you need to look into the composition of cocoa butter, which is a third Palmitic acid. The other constituents aren't bad, but the Palmitic acid is its undoing from a nutritional standpoint.

Cocoa powder, however, which is what is left when the cocoa butter is extracted (provided it's good quality and not contaminated with heavy metals), is excellent.

http://nutritionfacts.org/video/cocoa-g ... olate-bad/