Active Low-Carber Forums - Hiding in Plain Sight: Modern Thiamine Deficiency

Active Low-Carber Forums (http://forum.lowcarber.org/index.php)

- Nutrition & Supplements (http://forum.lowcarber.org/forumdisplay.php?f=131)

- - Hiding in Plain Sight: Modern Thiamine Deficiency (http://forum.lowcarber.org/showthread.php?t=485588)

Hiding in Plain Sight: Modern Thiamine Deficiency

Quote:

The RDA for thiamine is 1.1–1.2 mg for adult females and males, respectively. With an average diet, even a poor one, it is not difficult to meet that daily requirement, and yet, measurable thiamine deficiency has been observed across multiple patient populations with incidence rates ranging from 20% to over 90% depending upon the study. This suggests that the RDA requirement may be insufficient to meet the demands of modern living. Inasmuch as thiamine deficiency syndromes pose great risk of chronic morbidity, and if left untreated, mortality, a more comprehensive understanding thiamine chemistry, relative to energy production, modern living, and disease, may prove useful.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533683/

I only recently discovered thiamine/mitochondrial research through the book, Toxic Superfoods. Which has been doing great things for my health. One of its recommendations was to supplement the RDA to help the mitochondria heal.

Must go, will return.

Two reasons why you can eat foods with enough B1 and not have enough days later

Quote:

Processing Losses

Thiamine is a heat and light-sensitive vitamin. Because of this factor, processing causes significant losses of thiamine levels in food, including:

roasting of meat (40 to 60%),
milling of flour (60 to 80%),
baking of bread (5 to 15%), and
the cooking of vegetables (60 to 80%).

Storage and Losses of B1

Thiamine is a water-soluble vitamin that can only be stored in the body for short durations before it exits through your urine. Due to the limited storage capacity for thiamine, deficiencies can develop as quickly as two weeks of a nutrient-poor diet.

. More info here:
https://optimisingnutrition.com/vit...pes/#more-40626

Alao, "Low thiamine levels are prevalent in people with diabetes, Alzheimer’s, hypertension, liver failure and HIV/AIDS. "

Thiamine is highest in pork. And ground pork is cheaper in my area.

On a personal note, I can add that the past two weeks were grueling for this still recovering patient, with a visit from guests who didn't even stay here, but we had too good a time :) and then a week where I had to crunch the taxes from all the ways I messed up from being sick.

I tried something new and had a dramatic uptick in the pace of my recovering back to a good baseline. Because of benfotiamine. I have DH on this form because it's high absorption. After several nights of lousy sleep, I added 900 mg of "benfo" daily, for two days, and my sleep is back and I had an easy time running all these errands on a Monday. (This is the NOW brand, with BenfoPure, which is a fat-based form (found in garlic!) which lingers in the bloodstream longer. Recommended for the treatment of long term exhaustion.)

I was impressed and ordered more. Needed for a targeted rebuild of mitochondria, which is likely the source of DH's CFS/ME, my autoimmune exhaustion, and viral syndromes like Long COVID.

Sick mitochondria struggle along because there's not enough thiamine to keep up with demand. We are overworking our "staff" and they can't work as hard as they need to.

Then, nothing works as it should. My five months of bed rest might have been cut short if I had this much information then. :lol: