Does Lecithin block partially hydrogenated oils?  If I consume a
product with saturated fat, how long a time before or after do I need
to eat the Lecithin to block the fat?  Can Lecithin be baked with
other foods, such as patries, and will it block the fat if you then
eat the pastry?  Is there a limit to the amount of saturated fat that
Lecithin can block and, if so, in what time period?

If possible, please provide web site links as documentation.  I could
not find any that are more specific or on exactly how lecitihn works.

Thank you.

Cynthia Diane

I can't answer all your questions, but I found a couple of items that
may be of interest to you:

"Instead of 'blocking' absorption of cholesterol in the digestive
tract as other cholesterol reducing agents did, lecithin enhanced the
metabolism of cholesterol in the digestive system and aided in its
transport through the circulatoiy system. The lecithin acted as an
emulsifier and broke down the fats and cholesterol in the diet into
tiny particles and held them in suspension, preventing them from
sticking to blood platelets or arterial walls. It is when fats are not
properly emulsified, that they become 'sticky' and this is the major
cause of blood clots, atherosclerosis, and coronary thrombosis."

http://www.diet-and-health.net/Supplements/PhosphatidylCholine.html

Regarding lecithin and hydrogenated oils, here's a study involving cattle:

"Feeding lecithin to ruminants does not improve digestibility of
hydrogenated fats that are highly saturated."

http://jds.fass.org/cgi/content/abstract/73/10/2934