Vitamin B1, the first of the important B vitamins.Vitamin B1, also known as Thiamine was the first B vitamin described. Hence the 'first' designation. Beri-beri ( a B1 deficiency) was described by the Chinese as early as 2700BC. Casimir Funk isolated a substance from rice bran that he called "vitamine" (containing an amino group). Jansen and Donath went on to isolate the active ingredient in 1926. Thiamine (sulfur vitamin) was synthesized in the 1930's. Thiamine was the first of the water-soluble vitamins. It has no known toxicity. The body does not store excess, therefore daily replacement is necessary. B vitamins work together better than alone. B1, B2, B3, and B6 should be taken in equal amounts to work effectively. Pantothenic acid, folic acid and B12 also work along with the B vitamins although they don't have to be taken in equal amounts.
Taking too much of vitamin B1 can affect thyroid and insulin production and might cause a B6 deficiency along with other B's. Thiamine enzymes are in all cells of the body therefore a deficiency would affect all of the organ systems. Thiamine is released by the action of phosphatase and pyrophosphatase in the upper small intestine. Manganese helps activate enzymes necessary for the body's proper use of thiamine. What it does: * Known as the “morale vitamin” because of its beneficial effects on nervous system and mental attitude * Preservation of smooth, skeletal muscles * Protects nerve tissues from being damaged * Essential part of the conversion of blood sugar into energy * Component of key metabolic reactions in the heart, in nerve tissues, production of new cells * Keeps mucous membranes healthy * Has a mild diuretic effect * Promotes growth * Aids in digestion, especially carbohydrates * Improves mental attitude * Keeps nervous system, muscles and heart functioning normally * Relieves dental post-operative pain * Aids in treatment of herpes zoster University of Texas Medical Branch at Galveston researchers have discovered that a fat soluble form of Vitamin B1, benfotiamene, could become a new and effective treatment for uveitis, one of the world’s leading causes of blindness. Can also help with: Air and sea sickness Illness, stress and surgery Pregnancy and lactation Anxiety and stress Trauma and post-surgery A deficiency of Thiamine is most common with infants and alcoholics. Causes of deficiency: Tobacco products Caffeine Alcohol consumption Aging process Folic deficiency High cooking temperatures Food processing methods Excessive sugar in the diet Estrogen and sulfa drugs HIV-AIDS Diabetes Gastrointestinal diseases Persistent vomiting Results of deficiency: Chest and abdominal pain, kidney failure, malaise, weight loss, irritability and confusion Low blood pressure, shortness of breath, uneven heartbeat, heart failure, death Prolonged thiamine deficiency – can cause beriberi, a nervous and cardiovascular system ailment because of the high oxidative metabolism There are 2 types of beri-beri, wet and dry. Wet affects the heart and is sometimes fatal. Dry beri-beri causes wasting and partial paralysis. Symptoms are confusion, speech difficulty, difficulty walking, loss of feeling in hands and feet, muscle function, visual complications like strange eye movements, pain, tingling, shortness of breath when sleeping or active, increased heart rate, swelling in lower legs, heaviness, stiffness and weakness. 
Food containing vitamin B1 (all foods contain some): Richest sources: yeast, pork, cereal grains, whole grains Liver, beef, chicken, seafood, milk, eggs Flax, rye, rice husks, brown rice, whole wheat, oatmeal, bran Peanuts, asparagus, kale, cauliflower, potatoes, oranges Whole grains contain more thiamine than refined grains, as thiamine is found mostly in the outer layers of the grain and in the germ (which are removed during the refining process). For example, 100 grams of whole wheat flour contains 0.55 mg of thiamine, while 100 grams of white flour only contains 0.06 mg of thiamine. In the US, processed flour must be enriched with thiamine mononitrate (along with niacin, ferrous iron, riboflavin and folic acid) to replace what is lost in processing. Highly refined, milled foods such as polished white rice do not have B1 once processed. Blood tests and urine tests are used to measure how much thiamine is passing through the body. The U.S. RDA for Vitamin B1 is 1.5 milligrams per day (adults). 
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