Vitamin B1 is relatively abundant in food sources, but at the
same time easily destroyed (by water and heat) or inhibited (by excessive alcohol,
sugar,
or by chlorine in drinking water). It is also destroyed by
thiaminase, an
enzyme
produced by Candida albicans. Prolonged deficiency can result in digestive
disorders, muscular weakness (including heart muscle), edema, and various
disturbances of the neural function.
Excessive intake of vitamin B1 is unlikely to cause serious
symptoms, if any. However, its role in the synthesis of
DNA precursors may
result in it being in effect accelerating cell proliferation of existing tumors.
In such circumstances, limiting the intake can be beneficial.
Vitamin B1 DRI (Dietary
Reference Intakes, the most recent set of dietary
recommendations set by the government) is 1.1mg a day for an average healthy
adult female,
and 1.2mg for a male.
Best natural food sources of vitamin B1 are whole grains,
brewer's yeast, nuts and seeds.
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