Where do you buy lecithin and what does it look like? Thanks!!!
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Where do you buy lecithin and what does it look like? Thanks!!!
I don't buy lecithin and it doesn't look like food to me.
I read it comes in a powder form. Do you use anything to substitute it, I notice a lot of cakes call for lecithin.Quote:
Originally Posted by rawstrength
...my health food store carries it in granules and liquid. I bought the liquid for a recipe that called for granules ground into a powder.....{Raw whipped cream}...Mistake! didn't fluff up the nut cream! Anyways, I think I would buy the granules and grind them in a coffee grinder.......
....I bought the liquid because I thought it would be easier to use.........
Lecithin is not a raw food and it's not beneficial for human health.
I see lecithin in raw food recipes all the time -- but I recognize that, like rawstrength suggested, it's not actually raw. So, I just pretend that ingredient is not there, and recipes always seem to come out well enough without it. Maybe you don't really need it in what you're making?
Just my two cents. :)
I understand that it's not raw, but neither is all agave nectar and a bunch of other stuff called in a lot of the raw recipes.
I understand what you're saying, but what I don't understand is why those things are in the "raw" recipes in the first place. There are such an abundance of delicious raw foods that it's never made sense to me.Quote:
Originally Posted by Kris21
Nutritional yeast? I skip it or use ground flax when appropriate.
Agave? I buy supposedly raw agave, not just any old agave.
Maple syrup? I use agave or yacon syrup.
Lecithin? I skip it.
Bragg's Liquid Aminos or Nama Shoyu? I use salt or sesame oil and salt, depending on the recipe.
Anything else, and I've got the substitute. I'm even finally only using organic and non-irradiated herbs and spices. (except the ones that I am not sure about and have not yet finished out!)
There's nothing wrong with transitioning or even making the choice to not be all raw. I mean, heck, we all do some things "better" and others "worse." But I just thought I'd butt in and throw another two cents in the pile. ;) :D
I agree that it doesn't make sense that not everything is raw in the "raw" recipes, that's why it can be quite confusing to those who are just learning about raw and want to go 100% raw, you just have to do your research, but whether your 50% raw or 100% raw, I think it is fantastic to see so many people interested in and incorporating some raw in their diet! :D
Just curious, where you heard or read that lecithin is not beneficial? Especially since I am thinking about using it in my food.Quote:
Originally Posted by rawstrength
I don't and won't buy it. Mostly it is made from eggs or soy but I have seen some newer stuff that is made from corn. Not needed in my diet.
I bought some once and it smells like the chemicals used to extract/process/whatever it. I used it maybe 3 times. I think it's often used to emulsify fat, I noticed macadamia nuts and other nuts emulsify fat and are actual food.
Sorry to revise a old thread, but I too have come across so many raw dessert recipes that call for Lecithin. And I am unsure if when the original poster of this thread started this thread that Sunflower Lecithin was invented yet ? Check it out: http://www.therawfoodworld.com/index...cts_id=1002747
But supposedly it is RAW, and real good because it is made from sunflower seeds opposed to Soy or Egg.
I don't know where rawstrength gets the info that Lecithin is not beneficial for human health ? Lecithin (and things in it) plays a big part in our brain and blood. BUT the fact it usually is made from Soy or Egg and processed past 118º does make it not beneficial for human health yes, but that does not mean Lecithin itself is bad. And NOW with this supposedly Raw Sunflower Seed Lecithin, this stuff is not only NOT bad for you, but it is literally GOOD for you ! (of course supposedly) - lol
Now usually, I have just always skipped the Lecithin in a recipe. But I am wondering if I am missing on a "perfectness" in the textures of my raw pies and mouses, etc.. ? This is because lecithin reduces viscosity, helps in the homogeneous mixing of ingredients, and can be used as a coating. In emulsions and fat spreads it stabilizes emulsions, improves texture of spreads and flavour release. In doughs and bakery (of "normal baking") it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (e.g. low-fat proteins) and lipophilic powders (e.g. cocoa powder), controls dust, and helps complete dispersion in water.
So obviously, you see its "role" in the food preparation. So now that FINALLY there appears to be a raw Lecithin and from Sunflower seeds at that, I really want to try it.
Now I ask this, has anyone else heard anything about this Sunflower Lecithin ? And is it indeed really raw ? As I know there are no "Raw Food Laws" so anyone really can call anything "Raw" with no bad consequences.
Thanks in advance --
For me...I do not mind using Sunflower Lecithin. I have been using it for years in my Almond Milk that I make for my Kids. They prefer to drink it with the Sunflower Lecithin because it adds a thickness to it. I decided to add the Sunflower Lecithin because I did not want them to drink Cows milk anymore and they liked the taste of the Almond Milk when I added the Sunflower Lecithin.
Sunflower lecithin is a non-GMO emulsifier for use in raw, vegan food products. It is a perfect choice to replace lecithin made from genetically modified soybeans, as well as a prevention against possible soy-related allergies.
I only buy Sunflower Lecithin at www.highvibe.com or from Matt and Angela Monarch at http://therawfoodworld.com/index.php...cts_id=1002747.