Re: Vitamin B 1

[Guest guest]

Gretchen,

Thank you so much.....

Geri

[Guest guest]

Geri,

As for B 1 (Thaiamine) see http://en.wikipedia.org/wiki/Thiamine

Thiamine is found in a wide variety of foods at low concentrations. Yeast and

pork are the most highly concentrated sources of thiamine. Cereal grains,

however, are generally the most important dietary sources of thiamine, by virtue

of their ubiquity. Of these, whole grains contain more thiamine than refined

grains, as thiamine is found mostly in the outer layers of the grain and in the

germ (which are removed during the refining process).

For example, 100 g of whole wheat flour contains 0.55 mg of thiamine, while 100

g of white flour only contains 0.06 mg of thiamine. In the US, processed flour

must be enriched with thiamine mononitrate (along with niacin, ferrous iron,

riboflavin and folic acid) to replace that lost in processing.

Some other foods rich in thiamine are oatmeal, flax and sunflower seeds, brown

rice, whole grain rye, asparagus, kale, cauliflower, potatoes, oranges, liver

(beef, pork and chicken) and eggs.

Thiamine hydrochloride is a food additive used to add a brothy/meaty flavor to

gravies or soups.

Reference Daily Intake and high doses

The RDA in most countries is set at about 1.4 mg. However, tests on volunteers

at daily doses of about 50 mg have claimed an increase in mental acuity.

There are no reports available of adverse effects from consumption of excess

thiamine by ingestion of food and supplements.

Because the data are inadequate for a quantitative risk assessment, no Tolerable

Upper Intake Level (UL) can be derived for thiamine.

More at http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-thiamin.html

Has a doctor done blood work and found you Thiamine deficient and suggested

supplementation? Or are you taking a daily multi-vitamin? Stick to alot of whole

grains. I am a believer in nutrition/diet as opposed to excess supplementation.

Gretchen