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A soy intake recommendation consistent with the results of clinical and observational studies showing a variety of potential benefits and consistent with the dietetic principles of moderation and variety is to consume between two and four servings of soy daily. The purpose of this chapter is to present key aspects of soy utilization in foods, provide some practical considerations relating to taste and consumer acceptance, and discuss sdsu’s investment in overcoming these limitations. Lecithin, extracted from soybean oil, is used for everything from pharmaceuticals to protective coatings
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It is a natural emulsifier and lubricant Look for soy hidden in many processed foods, including canned broths/soups, processed meats, canned tuna, energy bars, hamburgers served at some restaurants or school lunch programs, vegetarian dishes and asian cuisine. Lecithin is used, for example, to keep the chocolate and cocoa butter in a candy bar from separating.
Luckily today there are plenty of companies making food and products with allergies and intolerances in mind.
