Polished white vitamins

As vitamin Bg is mainly located in the germ and aleurone layer in cereal grains polishing for the production of flour removes a substantial portion. White bread is therefore a poor source unless fortified. Some nonedible yeasts contain up to 38 mg/100 g dry weight vitamin B, the highest level of the natural sources (4,27). As a rule, these amounts are too low for cost-effective isolation. 

TAs one might predict, mutations in the genes for the subunits of the PDH complex, or a dietaiy thiamine deficiency, can have severe consequences. Thiamine-deficient animals are unable to oxidize pyruvate normally. This is of particular importance to the brain, which usually obtains all its energy from the aerobic oxidation of glucose in a pathway that necessarily includes the oxidation of pyruvate. Beriberi, a disease that results from thiamine deficiency, is characterized by loss of neural function. This disease occurs primarily in populations that rely on a diet consisting mainly of white (polished) rice, which lacks the hulls in which most of the thiamine of rice is found. People who habitually consume large amounts of alcohol can also develop thiamine deficiency, because much of their dietaiy intake consists of the vitamin-free empty calories of distilled spirits. An elevated level of pyruvate in the blood is often an indicator of defects in pyruvate oxidation due to one of these causes. ... 

Particularly high concentrations of P are present in some edible commodities (Table 11.15), but subsequent treatment prior to ingestion should always be taken into account. Up to 80% of some of the water-soluble vitamins such as B B2 and B< , for example, are lost in the processes of obtaining white flour from whole wheat, and in rice polishing (Table 11.16). 

Polithing Soft, fine residue obtained by polishing brown nee to make white rice. dice Added to infant cereals to increase the coniam of minerals and vitamins. 

The rice grown by these people has many of the vitamins and minerals they need, but by the time it is milled and polished, then washed and cooked, it has lost most of them. The taste of cooked white rice appeals to their palates the bulk appeases their hunger the protein, carbohydrate, and calorie content give them the strength to live and work but the grain, robbed of many of its health-giving elements and reinforced with little other food, brings disease and death. 

The plant owners claim that CO2 extraction process has added advantage that the treatment of brown rice removes the surface fat, which extends the shelf life, because this fat becomes easily oxidized and usually contains most of the pesticides. Furthermore, the cooking time of the brown rice is reduced, the rice is softened, and retains all vitamins and trace elements, that is, maintain a higher nutrition value, which is not the case for white, polished rice. 

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