The debate about Lecithin and Soya

If you check labels religiously, you may have noticed something called Lecithin in our ingredients list and the allergen soy on our labels. A little insight, Almond Creamery was founded because we wanted to make a delicious, healthy alternative to the dairy-free options that were out there. Our founder is a nutritionist with a university degree in nutrition and biochemistry. She used many years of knowledge and understanding of nutrition, health and food to create the Almond Creamery nut milk that you can find in stores today.

We only use natural ingredients in our products, and don’t use any artificial ingredients or preservatives! We love to educate and inform our customers around the ingredients we use and we are committed to being open and honest about our products. So, this is a short explanation of what lecithin is, why we use it, and why you needn’t worry about this ingredient in your food!
Lecithin has had a bad rap as an additive in food, but when you look at the health benefits of lecithin it might surprise you!
Lecithin is derived from the fatty part of either the soybean or the sunflower seed. It can also be derived from animal sources, but ours are of course derived only from plant sources and is therefore, vegan. Lecithin contains incredible brain-fortifying ingredients including Phosphatidylcholine and Phasphatidylserine. These two phospholipids (fatty acids linked to serine and choline respectively) form part of cell membranes and are essential in cell-signaling, brain function, and gut-health to name a few.
In fact, it’s so good for the brain that many nutritionists recommend it as a supplement ito people with cognitive dysfunctions or students who need an extra brain-boost during their difficult study periods. You can purchase lecithin granules from a health shop to add to your breakfast or smoothies, and even to soups and stews to add some extra oomph.
So, now that we’ve cleared up the concern around what lecithin actually is, we can now clarify the ‘soy’ debacle. Yes, soy has also had a bad rap, and yes there is a lot that is ‘bad’ about soy. But let’s break this down:
Firstly, soy allergies are a common concern among some of us. True allergies occur from the protein part of the food and thankfully, lecithin is the fatty part which has been extracted from the bean and contains no (or very miniscule amounts of) protein, and therefore there is almost no risk of an allergic reaction. If you’ve ever eaten a chocolate bar without a reaction, you’re probably fine, because most chocolate bars contain soy lecithin. Of course, if you are unsure please check with your Doctor or Health Care Provider.
Secondly, our soy lecithin is from a certified non-GMO source, so you won’t hit up against any GMO concerns here!
Thirdly, if you’ve been reading lots about soy, you might be concerned about how it affects your hormones. This is not totally unfounded if you’re eating lots of soy protein, however we have good news! The fatty lecithin part of the soybean doesn’t affect your hormones, so you can sip on your favourite nut milk without worrying about your hormones suddenly flaring up, and instead, knowing that it’s making you smarter with every sip 🙂
Fourthly, lecithin adds a little bit of extra goodness as well as allowing the fat and water molecules in the milk to stay in solution. If you’ve ever noticed the milk separate in our glass bottles, you may have felt put off by it or thought it has gone rancid. The lecithin prevents the milk from separating too much!
We hope this article has shed some light on the what’s and why’s. If you are still not convinced about the lecithin we use, please contact us at We would love to hear from you!
The Almond Creamery Team