On Fri, 21 Jul 2000, Amadeus Schmidt wrote:

> Can it be you switched white and brown rice? Can white rice have more than
> brown? Even then i consider the white rice result unbelievable high.
> I guess that some fortified (or at least parboiled) quality is assumed.

I didn't switch, but I inadvertently used enriched parboiled
rice.  The thiamin quotient for plain white rice is still .674,
higher than brown rice.

> And for thiamin i must say, this is what i've expected. All natural food
> have al least that .25 ratio for their own survival.
> Compare to sugars or donuts, which are anchell forbidden.

Well, three of the foods that I checked have thiamin quotients
less than .25: apples, pears, and bananas.  Apples are the worst
at .135.

> Or as my guess , regarding the decarboxylation enzyme complexes:
> Niacin ratio is also important for pyruvate, both - as you wrote.
> And riboflavin ratio (this occurs later *in* the C.A.Cycle and betrays also
> breakdown of fats).

I did niacin quotients as well, but didn't include them in the
last message, for lack of space.  Results tended to be higher in
absolute terms than the thiamin quotients, but once again did not
particularly favor the Anchell foods.  The highest niacin
quotient for an Anchell food was 18.9, for raspberries.  The
lowest was pears, at .79.  Among the other foods I checked the
highest was peanuts, with an amazing niacin quotient of 100.19,
which spinach not far behind at 90.5.  Apples were the worst at
.614.  As you can see, the variability of niacin quotients was
much greater than for thiamin quotients.

> >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.
>
> Well thiamin is high enough in all, as opposed to *many* "SAD" foodstuffs.
> I think you mean thiamin, niacin and riboflavin is open.

Yes, I meant thiamin.

> A word about riboflavin:
> The anchel diet is the "steak" diet, after all.
> And for loosing weight (not only avoiding to gain).
> Loosing weight means burning bodyfat.
>
> Burning of fat enters the citric acid cycle at acetylCoA stage.
> Somewhere in *there* riboflavin is required (I haven't lokalized where yet).
> Fat burning will in addition to breakdown of the eaten carbohydrates require
> a surplus of riboflavin. Steaks are a very *good* source of riboflavin.
> (Even not so easy to achieve by grains and other plants).

Yes, I don't think riboflavin is the rationale for the choice of
foods, particularly since these non-meat foods are, after all,
optional.  It is permitted to eat only meat.

Todd Moody
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