What are the sources and side effects of lecithin?

Today, most of the lecithin produced is used in food applications (mainly as an emulsifier) and is derived from soybeans, although many non-food uses are feasible and other sources are available. The term“lecithin”is commonly used as a synonym for phosphatidyl choline (PC), which is the major component of the phosphatide fraction iso lated from either egg yolk. In commercial practice, however, the term“lecithin”refers to a mixture of different phospholipids (PLs), including “true lecithin”together with other substances such as triglycerides and minor constituents of the lipid fraction that are co-extracted with phosphatides. In normal doses, lecithin may cause side effects. These can include stomach aches, diarrhea, or loose stools. It isn't known what symptoms would occur if you take too much lecithin.

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