Guest guest Posted November 4, 2003 Report Share Posted November 4, 2003 If you would choose one quintessential non-meat form of Thiamine to include in your diet, what would it be? Peace, Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2003 Report Share Posted November 4, 2003 , " jmoeller18 " <jem@j...> wrote: > If you would choose one quintessential non-meat form of Thiamine to > include in your diet, what would it be? > Peace, Jeff Hi Jeff, If you ask me, the best source for thiamine would be raw nuts, lentils, legumes and cooked dried beans, not necessarily in that order. Walnuts, brazils, almonds, macademia nuts, cashews and beans are extraordinarily high in thiamine and several other B vitamins. Dry roasted are the worst. Organic is the best. Black beans are extremely high in B vitamins and minerals, although to derive the maximum benefit it is best to purchase your own beans cooking them yourself with a little celtic sea salt. Pinto beans are also good. Commerically prepared/canned beans are typically very high in sodium content. Regards, JoAnn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2003 Report Share Posted November 4, 2003 , " JoAnn Guest " <angelprincessjo> wrote: > , " jmoeller18 " > <jem@j...> wrote: > > If you would choose one quintessential non-meat form of Thiamine > to > > include in your diet, what would it be? > > Peace, Jeff > > Hi Jeff, > > If you ask me, the best source for thiamine would be raw nuts, > lentils, legumes and cooked dried beans, not necessarily in that > order. Walnuts, brazils, almonds, macademia nuts, cashews and beans > are extraordinarily high in thiamine and several other B vitamins. > Dry roasted are the worst. Organic is the best. > > Black beans are extremely high in B vitamins and minerals, although > to derive the maximum benefit it is best to purchase your own beans > cooking them yourself with a little celtic sea salt. Pinto beans are > also good. Commerically prepared/canned beans are typically very > high in sodium content. > > Regards, JoAnn P.S. Add to that wheat germ, rice bran and oat bran, all organically grown of course. Cheers, JG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2003 Report Share Posted November 5, 2003 Thank you JoAnn! So which food would you choose as the quintessential source as Thiamine? How does one know if there is thiamine present? Can you feel the results? what are the results? Is there a good online reference for b vitamin contents? Even if one is injesting thiamine how do we know if we are truly processing them? Am I correct in stating that all vitamins and minerals have particular receptors on the small? intestine wall? and each may have a time that is best to process? I suppose there are variables that have to do with the ph balance or the acidity or akaline content of the food that it is ate with and the level of fluid that is consumed along with it? And what organ does the processing? and our organs can be more or less balanced and each has a season and a time of the day cycle where they are active / passive. Just because we put something in our mouth doesn't mean it is fully utilized correct!? Peace, Jeff > , " JoAnn Guest " > <angelprincessjo> wrote: > > If you ask me, the best source for thiamine would be raw nuts, > > lentils, legumes and cooked dried beans, not necessarily in that Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.