Mon, Aug-21-23, 06:08
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Plan: P:E/DDF
Stats: 225/150/169
BF:45%/28%/25%
Progress: 134%
Location: NC
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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.
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. 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. " |