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Soy lecithin is one of the most common food additive there is, used as an emulsifier in a variety of processed foods. A diet blogger named Chris Kessler points out that this additive is controversial. Eating food with soy lecithin can be harmful for people with soy allegories, depending on how many proteins they contain. However, according to a blog called Live Strong, soy lecithin can have a benefit for people with diabetes as a diabetic food additive.

People with diabetes tend to have higher LDL (or bad) cholesterol compared to HDL (or good) cholesterol. As a result people with diabetes tend to die of heart attacks and strokes.

A great many claims are made of the cardiovascular health benefits of lecithin, which occurs naturally in a number of food products including soy beans. Lecithin is used to keep cholesterol solvent so that it does not stick to the artery walls on its way to being processed in the liver. This helps prevent high blood pressure, atherosclerosis or hardening of the arteries, and cardiovascular disease, all of which people with diabetes have a greater risk of.

Other research suggests that lecithin could help to increase sensitivity to insulin, thus a potential treatment for pre-diabetes. It also has a beneficial effect of the immune system, which would tend to benefit people with diabetes with impaired immunity.

While research is ongoing with a view of developing treatments using soy lecithin, the substance is readily available as a food supplement. Anyone contemplating taking soy lecithin or any other kind of food supplement should seek the advice of their physician.

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