Lecithin

Lecithin is a combination of fat, glycerol and phosphoric acid and a prime source of choline, a B vitamin relative. Egg yolks, corn and soybeans are all sources of lecithin. The liver synthesises lecithin and our bodies use it to strengthen cell membranes. Lecithin is an effective emulsifier, and commonly used by food processors to produce smooth and silky chocolates, ice creams and margarines. Ingested lecithin never reaches the bloodstream intact - it's broken down during digestion. While there are no known cases of lecithin deficiencies, lecithin overdoses have been found to upset the stomach, kill the appetite and cause profuse sweating.