See the bottom of this page for the ingredients highest in thiamin
What is thiamin?
Thiamin (also spelled thiamine) is a water-soluble B vitamin, previously known as vitamin B1 and was one of the first compounds to be identified as a vitamin.Why does it matter to me?
What if I don’t get enough?
- It contributes to the production of DNA and RNA.
- The activity of thiamin in the body is linked to niacin, riboflavin and lipoic acid.
- Thiamin plays a critical role in the production of energy from food particularly carbohydrates.
- Studies have shown that people over 50 with higher intakes of thiamin are less prone to cataracts.
Thiamin deficiency badly affects the cardiovascular, nervous, muscular and intestinal systems and is associated with Alzheimer's.
In poorer populations whose diets are high in processed carbohydrate
(white rice), thiamin deficiency is common. In the west the primary cause of deficiency is alcoholism.
Individuals who exercise regularly, pregnant women, adolescents, people with malaria and people who are HIV positive need more thiamin than normal.
The disease beriberi resulting from thiamin deficiency is recorded as early as 2,600 BC in Chinese literature.Watch out for…
Some foods if regularly eaten react with thiamin stop it working and these include: raw shellfish, raw river fish and ferns.
Thiamin is lost when processing white flour and white rice.
You can also affect how much thiamin your body can absorb by consuming too much tea and coffee (including decaffeinated).