"So we are left with replacing the thiamin, riboflavin and niacin"
Here is what I found about those vitamins.
From the "Nutrients in Food" by Elizabeth Hands.
"Thiamin is not heat-stable and, therefore, is one of the vitamins most easily destroyed by cooking or by the milling of grains. Thiamin is a water-soluble vitamin and will dissolve into the cooking liquid. ... The Enrichment Act of 1942 required thiamin (and several other nutrients ) to be added to flour and cereals to compensate for the loss of nutrients during the milling and processing of grain." "Excellent sources include pork, bacon, and ham, most nuts, fish, enriched grain products, soy and soy products ... "
"Riboflavin is processed out of whole grain when it is milled into flour and out of rice when it is polished. It is restored to white wheat flour and cornmeal through 'enrichment' ..." "The best riboflavin sources are organ meats (liver, kidney, heart), almonds, brewer's yeast, soynuts, shellfish (oysters, clams), yogurt and cheeses, milk, meats, poultry (especialy the dark meat), eggs, enriched breads, ..."
"When cereal grains are milled into flour, large amounts of nicin are lost. Because of enrichment, however, enriched grain products are a goood source of niacin. Niacin in meats is in a different form and apperas to be more available." "The best niacin sources are organ meats such as liver, fish, poultry, peanuts, nutritional yeast, lamb, veal, pork and ham, polish sausage, peanut butter, beef, enriched bread ..."
Doesn't seem that cutting out grains would result in any deficiencies of these vitamins as they are readily available in more natural "unenriched" foods than the processed grains.
|
Linear Mode
