Friday, November 27, 2009

Help Your Body Deal with Fat

Margaret Durst discusses the powerhouse supplement, lecithin, and why you shouldn't cook your eggs until the yolks are hard.
Lecithin is known for helping to prevent arteriosclerosis, protecting against cardiovascular disease, improving brain function, facilitating repair of the liver and promoting energy. Lecithin is a fat emulsifier. It enables fats such as cholesterol to be dispersed in water and removed from the body. It also protects vital organs and arteries from fatty buildup.

Most commercial lecithin is derived from soy. The best food source of lecithin is egg yolks. Read more

1 comment:

Fat Loss 4 Idiots said...

This article makes me so happy because i love eating eggs over easy for breakfast. I love runny yokes and dipping my toast in them. I am trying to lose 50 pounds.