Are there any studies that link high intake or any intake of lecithin to diminished bodily functions? If so, then I would like to read them.
The effects of Lecithin are very obvious in Nature because many of them are physiological and noticed almost immediately if your senses are working and you just listen to your body, and it is pretty simply then to piece things together, I have seen at least a few studies in my life of Lecithin negatively affecting the heart and circulatory system, but most important studies are they ones I conducted myself, so I know exactly what it feels like and what it does to you over time
As I said before, it affects flexibility/elasticity of blood vessels, which make it much harder to sustain a proper blood pressure and retain the full force of heart pumping the blood throughout the whole circulatory system, especially when you are sitting down for a large portion of the day, which most of us do (sitting around in general, even without lecithin consumption is what ultimately slowly kills you in the end)
Not only that, but Lecithin is also a potent emulsifying agent, as you all know, we recycle our own cholesterol, aside from cholesterol we intake from our diet (vegetarians get almost no cholesterol from the diet...), what lecithin does is it emulsifies it in our digestive tract and prevents its absorption, vegetable oils and fibers in bread and grains have a similar effect but to a much lesser extent
The situation gets especially dire if you eat ANY Citrus fruits in your diet, because all those white fibers in citrus fruits are nearly Pure Lecithin !
All of this results in not absorbing enough of the good cholesterol(if Any at all !)... which is a very bad thing
Cholesterol is absolutely not unhealthy, but essential. Decreased blood-cholesterol level causes depressions and sleeplessness, as a warning signal, and also other signs are constant vaso-constriction, feeling cold, and reduced and shallow heart-beat followed by times of rapid heart-beats, and feeling Void or Emptiness/lack of senses and perception.
Dry mucous membranes of Nose and Eyes are another good sign, because they are result of vaso-constriction, everything is interconnected .
The only bad cholesterol is cholesterol that has been oxidized due to the influence of heat.
To prevent vascular diseases, consume as little prepared food in general, and as little prepared animal food in particular.
To prevent depressions and insomnia, and enable maintenance of brain-cells and other organs, consume sufficient fresh raw animal food (like sashimi or fresh raw egg yolk, requiring an hour rest to digest by the way).
Many essential of our hormones are constructed from cholesterol, so it is paramount for proper signalling in our body !
=>Essential Cholesterol:
10 to 20% of the brain is composed of cholesterol. Thanks in part to cholesterol in animal food, humans are as intelligent as they are. Essential substances like the sex hormones and vitamin D are also constructed of cholesterol. Therefore it is absolutely not true that a low cholesterol level is healthier. Just as it isn't true that a low blood-glucose level is healthier. Both a low glucose- and a low cholesterol level are proof that your body lacks nutrients.
When cholesterol level is low, you will get ill sooner.
When cholesterol level is low, it is bad for the liver and the brain.
Adequate cholesterol is so essential that your body warns you with depressions if your cholesterol level is too low. The lower the cholesterol level, the deeper the depression (and the more aggressive). Numerous scientific investigations have shown that the cholesterol level was clearly lower in people who attempted or succeeded in committing suicide.
Serotonin makes you happy. (Prozac is based on the action of serotonin) Cholesterol-products like progesterone, estradiol and testosterone increase serotonin-receptor activity ; a low cholesterol level therefore decreases serotonin-receptor activity.
Because it is that important, the body itself produces most of the required cholesterol.
If you consume lots of cholesterol, the body just produces and also (re-)absorbs less ; One purpose of cholesterol for example, is to be transformed into bile acids, to decompose consumed fats. After digestion these bile acids are re-transformed into cholesterol, dependent on the need for cholesterol.
Logically, it is not a problem at all to consume a number of fresh egg yolks daily ,unless.......
Unless much damaged cholesterol is absorbed.
=>Damaged Cholesteol:
Due to the influence of heat, cholesterol in food is oxidized. Already at 100°C, cholesterol oxidizes 'spontaneously'. Through oxidation, the cholesterol molecules gain or lose atoms, originating new cholesterol-like molecules.
Due to the influence of heat, approximately 30% of cholesterol oxidizes into oxy-cholesterols. About 6% of oxy-cholesterol is absorbed into the body.
Due to heat cholesterol oxidizes into new molecules like 7keto-cholesterol, 7beta-cholesterol, 5beta, 6beta-epoxycholesterol and 5alpha, 6alpha-epoxycholesterol.
Unnatural oxy-cholesterols impair cell-membrane permeability, the functioning of LDL-receptors (causing hypercholesteremia), division of cholesterol among different cell-types, the synthesis of prostaglandin, and cause arteriosclerosis. Excessive 7keto-Cholesterol-, 4alpha- and / or 7beta-hydroxycholesterol can cause vascular diseases.
=>Cholesterol Synthesis:
Oxy-cholesterols also originate in the cholesterol-bile acids cycle, but these natural oxy-cholesterols do inhibit synthesis of cholesterol by the body, to maintain the ideal cholesterol level. Oxy-cholesterols in prepared food, however, are mostly “strange” oxy-cholesterols, and are not 'recognized' by the body. Therefore, most oxy-cholesterols from prepared food do not inhibit cholesterols synthesis, increasing cholesterol level.
Natural oxy-cholesterols, like 24,25(S)-Epoxy cholesterol and 24(S)-Hydroxycholesterol, inhibit production of cholesterol (through mavolanate = pro-cholesterol)
=> Decomposition of Cholesterol:
The combined level of natural (oxy-) cholesterol and unnatural oxy-cholesterols can be further increased by unnatural oxy-cholesterols blocking transformation of cholesterol into bile acids. And most unnatural oxy-cholesterols cannot be transformed into bile acids at all.
Because unnatural oxy-cholesterols cause accumulation of (oxy-) cholesterols, there logically is much damaged cholesterol and -fats in arteriosclerotic plaque. Some of these directly harm arteries.
The transformation of cholesterol into bile acids is regulated through LXRalpha- en LXRbeta-receptors in the liver, which are influenced by oxy-cholesterols like 22®-Hydroxycholesterol, 24(S)-Hydroxycholesterol and 24(S), 25-Epoxycholesterol. 7beta-hydroxycholesterol and 3,5cholestane-7-dione strongly inhibit the transformation of cholesterol into bile acids.
The LXR-receptors regulate 7alpha-hydroxylase- syntheses. This enzyme adds a hydrogen- and an oxygen-atom to cholesterol, originating 7alpha-hydroxycholesterol. Subsequently more substitutions take place where most unnatural oxy-cholesterols are damaged, blocking further adequate transformations, and causing accumulation of cholesterol and oxy-cholesterols. Crystallized cholesterol / oxy-cholesterols become bile stones.
Next through 7alpha-hydroxycholesterol, cholesterols are also transformed into bile acids through 27-hydroxycholesterol and 3beta-hydroxy-5-cholestenonic acid. These transformations also require undamaged cholesterol.
