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Date: | Fri, 21 Jul 2000 07:52:59 -0400 |
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On Thu, 20 Jul 2000, Amadeus Schmidt wrote:
> >Niacin and lipoic acid are also essential for the pyruvate
> >dehydrogenase complex to work.
>
> Yes, not only thiamin. Thiamin is just one of the 3 major components
> you mention. But thiamin is the one which is dietary absulute essential and
> often missing because very sensible (Niacin is a vitamin but can be made of
> tryptophan).
> About lipoic acid I'd like to learn more. Somehow it seems to belong to
> the Vitamin B-Complex, but i've hardy ever seen it in a supplementation.
It's widely available in the U.S., usually advertised as the
"universal antioxidant," and with a long list of other virtues.
I tried creating a "thiamin quotient" for the Anchell foods, and
for some other foods, for comparison. The formula I used was:
[(1/(carbs - fiber)) X thiamin] X 100
Anchell Foods (100g)
Food Carbs/Fiber Thiamin T-Ratio
Blueberries 14.13/2.7 .048 .419
Raspberries 11.576.8 .030 .629
Watermelon 7.18/.5 .080 1.20
Grapes 17.15/1.0 .092 .569
Potato 21.56/1.5 .105 .458
Sweet Potato 24.27/3.0 .073 .313
Rice (white) 24.73/.4 .250 1.03
Rice (brown) 22.96/1.8 .096 .454
Banana 23.43/2.4 .045 .214
Grapefruit 8.08/1.1 .036 .516
Pear 15.11/2.4 .020 .157
Other Foods (100g)
Turnip 4.9/2 .027 .931
Eggplant 6.64/2.5 .076 1.84
Apple 15.25/2.7 .017 .135
Pineapple 12.39/1.2 .092 .891
Peanuts 21.5/8.0 .438 3.24
Walnuts 13.71/6.7 .341 4.86
Spinach 3.5/2.7 .078 9.75
Parsnips 19.53/4.0 .083 .534
The main result of this is that there is nothing special about
the Anchell foods. Many of the non-Anchell foods have a much
higher thiamin quotient, with walnuts, peanuts, and spinach being
the big winners. Indeed, most of the non-Anchell foods have a
higher score than most of the Anchell foods.
Conclusion: Either there is in fact nothing special about the
Anchell foods or, if there is, it has to do with something other
than niacin.
Todd Moody
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