Originally Posted by Mikell
A lot of people question it. I am not sure what to think, I don't believe it has been studied.
Certainly added an undesireable flavour to some honey I made a bit ago.
I use a lot of lecithin and 2 things.... 1, use the liquid stuff. It works so much better. And, 2, use as much as you can without it adding taste to your edible.
I am somewhat of a chef and I use lecithin in many things. It helps eggs, flour and milk homogenize to make cake taste creamy smooth.
And.... it's good for you.
If you could taste it, you used too much.
Plus, I never use soy lecithin. Always sunflower lecithin.