Lecithin is a naturally occurring fatty substance found in several foods including soybeans, whole grains and egg yolks. It is often used as an emulsification agent helping ingredients to combine well and adding creaminess. The body breaks lecithin down into its component parts: choline, phosphate, glycerol and fatty acids. The body's highest concentration of lecithin is found in the vital organs, where it makes up about 30 percent of the dry weight of the brain and nearly two-thirds of the fat in the liver. Soy lecithin has many health benefits. It is a source of choline, which helps dissolve fat and cholesterol and can help regulate kidney, liver and gallbladder function. Lecithin is an essential nutrient that is required by the body, but not made in adequate amounts. Deficiency in lecithin can cause digestive problems, forget-fullness, nausea, intolerance to fats and joint and muscle problems.