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Raw Sunflower Lecithin ~ by Love Raw Foods!
Unlike soy lecithin, Sunflower Lecithin is a 100% un-heated liquid using a cold pressing extraction (no heat) similar to what is used to obtain Olive Oil from Olives. Sunflower Lecithin is the only kind of lecithin that can be obtained raw, chemical and SOY FREE.
Raw, organic sunflower seed lecithin naturally contains a high level of choline, which breaks up cholesterol in the body and it is vital for the proper functioning of the brain.
Choline is very important for the healthy development of the brain and it aids in the detoxification of the liver aswell as providing vital nutrients calcium, magnesium, potassium, selenium, iron, zinc, and copper.
Sunflower lecithin is useful in maintaining normal cholesterol levels as part of a low cholesterol diet.
"Secret" Ingredient to Culinary Success
Not only is Sunflower Lecithin pretty amazing from a nutritional point of view, it can also take you’re culinary creations to a whole new level!
Because of its inherent emulsifying (which allows fat and water to mix) properties it can be used as a thickening and binding agent, making whatever it’s added to unbelievably smoother and creamier, to naturally produce a smooth, creamy, full bodied delicious result that is signiature to virtually all salad dressings, soups, ice cream, puddings, chocolate and cheesecakes, that are on the market.
Since Lecithin also breaks the fat component in any recipe down, it will make any fats you’ve added easier for the body to digest. For your favourite pudding or mousse recipe, add as little as one teaspoon of sunflower lecithin to instantly and effortlessly multiply the ‘mmmm!’ factor. The same results will be had in the case all of your smoothies, sauces. soups and more.
Raw Organic Sunflower lecithin offers the culinary AND nutritive benefits WITHOUT the Soy.
INGREDIENTS:
This is a single ingredient Product, Extracted from Raw, Organic Sunflower Seeds. There are absolutely no heat or solvents used during extraction.
SPECIFICATIONS:
Raw, Vegan, Kosher
SUGGESTED USES:
* Use as a creamer replacement in all water-based recipes
* Replace lecithin made from genetically modified soybeans
* Takes the place of eggs in recipes that require mixing of oil/fat and water-based components
* Use as a thickening agent: Add a spoonful in soups, smoothies, sauces and desserts to get them extra smooth and creamy and add a full delicious flavour (allow 10 or more minutes for full thickness effect).
* Take your raw chocolate making to the next level! ~ will help stabilise and harden the mixture to give it that classic chocolate bar snap and feel.
* Will make everything with a FAT componenet in, break down and digest better!
* Useful in maintaining normal cholesterol levels as part of a low cholesterol diet.
STORAGE:
Sealed in a dark amber glass jar for protection. Store in a cool dry place.
VIEW RAW SUNFLOWER LECITHIN REVIEWS AND RECIPES ON OUR BLOG HERE
Product of Blue Mountain Organics, USA.
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a gleeful goodbye to soy Review by Heather
Value Quality Price I am so grateful to find this sunflower lecithin. I love how lecithin makes my raw smoothies so creamy and I'm conscious that it's the only source of choline so it's a huge relief not to have to use soy to get those benefits. Soy is iffy for several reasons but I've been especially troubled by its oestrogenic properties because like so many women, I have hormonal imbalance and regular use of soy make it worse. So I'm really pleased with this sunflower lecithin, it's the answer to a smoothie-loving middle aged woman's prayer! (Posted on 24/08/2011)
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Soya Free and Delightfully creamy tasty lecithin Review by Puregaia
Quality Price Value After looking for soya free lecithin, I was amazed and relieved to come across this sunflower lecithin variety. The product is top quality, and imbues a creamy consistency when blended into your raw food creations. It has a great flavour, yet it is not over powering on any other flavours of the dish you are making. It delightfully thickens your raw food meals. A lecithin that ticks all the boxes! (Posted on 14/06/2011)
