Thiamine question

[Guest guest]

, " jmoeller18 "

<jem@j...> wrote:

> 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 ingesting thiamine how do we know

if we are truly processing them?

 

 

Hi Jeff,

I'm just curious as to what you're trying to achieve with this

isolated B-vitamin?

There are several good food sources, however the best results are

derived from using B-complex vitamins synergistically.

 

Most sources confirm that B vitamins do not work well unless they

are combined. I am not aware of any websites that give out specific

information on Thiamine, however I do have a book which may be

useful for you.

 

My personal choice for Thiamine or any of the B-vitamins for that

matter, would be organic eggs. Eggs provide a high quality protein

source as well.

" The Real Vitamin and Mineral Book " , by Shari Lieberman has some

very good suggestions regarding food sources of Thiamine.

" The RDI for Thiamine is 1.5 mgs for men. by the way. "

 

Food Sources for B1:

" Organic Egg Yolks, cold-water fish, dried beans, free range

poultry, brown rice, rice bran and wheat germ. "

" Moderate sources include plums, prunes, raisins, asparagus, beans,

broccoli, oatmeal, Brussels sprouts and a wide variety of nuts "

 

 

Please be aware that a low level of thiamine usually accompanies a

diet high in refined carbohydrates (or a junk food diet). Also large

amounts of tea or coffee hinder thiamine absorption.

 

Heavy tea and coffee drinkers have symptoms of nervous disorders

associated with thiamine deficiency which are often misdiagnosed.

 

Foods with *Anti-Thiamine activity are-

Blueberries, red chicory, black currants, Brussels sprouts, red

cabbage and raw seafood.

(Vitamin C however, has been shown to protect against thiamin

destruction in some of these foods).

 

Foods lose their thiamine content when exposed to ultraviolet

light, sulfites, nitrites, and live yeast... Cooking too destroys at

least a portion of the nutrient. Baking reduces the thiamin content

by 20 percent. Broiling or roasting reduces the thiamine content by

25 percent, and boiling reduces the thiamin content by 50 percent.

 

Vitamin B 1 is also destroyed by thiaminase, an enzyme found in raw

seafood, as well as the tannins present in tea and coffee. "

 

The absorption question is dependent on your stomach (hydrochloric)

acid and the condition of the `good' flora as well. This would vary

in each person.

I would not be able to answer that question satisfactorily with the

information you've given me.

 

We have been discussing ways to increase (repopulate) our supply of

good stomach flora, however the info is too lengthy to include in

this message.

You would have to look into the archives for a more thorough

discussion of that topic...

 

If you are consuming this vitamin from a food source, for the very

best absorption of foods... no liquids should be taken within a half

hour before or after the meal.

 

Cheers, JoAnn