In the countries of southeast Asia before the beginning of the 20th century a rather complex disease was spread that affected the nervous system. Call it take-take. In these countries, the traditional menu includes, in the main, rice. If you clean it completely of the husks, then it does not have vitamin B1 at all, which led to the development of epidemics. Therefore now this vitamin is called not only a vitamin, charging vivacity, and thiamine, but also a "take-take" vitamin.
This vitamin dissolves in water, therefore in products it quickly collapses. In our body, one of its species is capable of forming, which takes part in the metabolism of carbohydrates.
Thiamine and its role
Thiamine is synthesized in our body only with the full health of the intestinal microflora. Unfortunately, today there are fewer people who could boast of the health of the microflora of their intestines. But vitamin B1 should always be in the body in abundance, otherwise serious diseases can develop. Thiamin promotes the production of nerve cells by the cells of the daily glucose rate as a result of metabolic processes. If some kind of malfunction occurs in this process, then the cells of the nervous system begin to grow, the nerve endings begin to stretch, as if trying to get glucose by themselves from capillaries and blood vessels. Only now, overgrown and extended cells, much more glucose becomes necessary, and they are only half capable of assimilating it.
When the cells of the neural tissue grow, their walls become thin, in their protective layers of the necessary nutrients becomes much less, and the cells lose the ability to protect themselves from damage. Most likely, from here appeared the usual expressions about "bared nerves" and "nerves, like a string". It will be frightening if you look at this picture with a microscope.
Vitamin B1 helps to avoid such problems with negative cell changes, contributing to their normal functioning
Thiamine compounds, in addition to protecting cells of the nervous tissue, do not yet allow aging of the brain cells. Thanks to this particular vitamin, attention and memory can persist until quite old. That is why thiamine is simply vital for those who are engaged in mental work. In those who suffer from Alzheimer's disease, there are very few vitamin B1 compounds in the blood.
In the interaction of vitamins B12 and thiamine in the body, toxins are neutralized, and excess fat in the liver does not accumulate, the level of "harmful" cholesterol decreases. Children also need thiamine, because it helps fight the young organism with colds, viruses and infections.
With sufficient intake of thiamine compounds into the body, the risk of developing ailments that affect the gastrointestinal tract and liver will be minimized.
Thiamine: Daily Allowance
Adults are quite enough to receive about 2 and a half milligrams of thiamine. Young mothers, pregnant ladies and older people need a little more. With nutrition with an emphasis on carbohydrates, physical activity in the heat, the need for this vitamin increases many times. If a person is eating properly and fully, then increasing the dose of this vitamin is not necessary, exceptions are certain diseases.
Thiamine: which foods contain
The richest sources of this vitamin are the liver, bran, germinated wheat grains. Seeds of sesame and sunflower seeds are also rich in this vitamin. Before the medicines against the beriberi disease appeared, the doctors successfully fought against this disease, using products containing thiamine. Doctors to fill the lack of vitamin B1 are advised to use oat flakes in their raw form. According to experts, in raw flakes of thiamine four times more than in boiled. In a large amount of thiamine is found in foods such as potatoes, beans, and peas when cooking them for steaming or baking. Water after cooking potatoes or legumes can be used to prepare other dishes, for example, soups, because there is a lot of thiamine dissolved in this water. Dried pods can be cooked in the same water in which they were soaked. When cooking, vitamin B1 leaves the food, but it remains in the broth, so it must be used, with benefit for yourself, to apply. Contains thiamine and in black bread, rice, asparagus, buckwheat porridge. There is it in the insides of a pig, green parsley, coriander, beet tops, spinach, dill, nuts (forest), in fruits.
In the pork liver or heart, ten times more thiamine than in beef entrails. The beef heart contains eight times more than the muscle (meat). Two eggs contain only a third of the amount of thiamine that is found in oatmeal. This says, of course, that there are oat flakes much more useful.
There is a regularity that a person develops symptoms of the beriberi disease if he is sitting on a low-calorie diet for a long time, and uses salads, fruits, juices, cottage cheese, low-fat beef, but refuses potatoes and legumes. The person easily, that is called, gets angry, irritated, easily gets tired. In this case, he urgently needs to enrich his menu with products that have a lot of thiamine.
Modern nutritionists believe that for every one thousand calories should be 0, 5 mg of this compound. What does this mean? The fact that the diet must include products that are rich in thiamine, including bran and greens. It must be remembered that this vitamin is very easily destroyed and excreted.
Particularly relevant is the use of foods with a rich content of this compound when taking medications, in particular, antibiotics. Increase the use of thiamine and should be with stomach disorders, frequent stress and heavy loads, both mental and physical. It has not been noticed so far with the use of thiamine of any side effects, including in sciatica, and with other neurological diseases. Nevertheless, we must not forget that, in addition to element B1, there are many other important compounds in the vitamin B spectrum that are better used in assembly to improve one's own health. These vitamins are rich in brewer's yeast, liver and sprouted wheat.