B6 (again)

[Guest guest]

Hmmm... No one knows anything about B6 and its reaction to heat? B6's

supposed lack of resistance to heat is a primary reason for eating raw

animal foods, according to NT. Just thought I'd try again.

[Guest guest]

i really don't have any good info on this, although i'm curious too, and

it's somewhere in my " top 3000 things to check into sometime " . in the

(long) meantime, i do have this little snippet from a website in my files:

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Although historically described as one of the most stable of the B

vitamins, large amounts of vitamin B6 are lost during most forms of

cooking and processing. Loss of B6 from canning of vegetables is

approximately 60-80%; from canning of fruits, about 38%; from freezing of

fruits, about 15%; from conversion of grains to grain products, between

50-95%; and from conversion of fresh meat to meat by-products, 50-75%.

When food is heated in the context of simple home cooking, the acidity of

the food often determines how much B6 is lost or retained. In general, the

more acidic the food, the poorer the B6 retention. Also, in the context of

the home kitchen, the freezing of foods high in B6 can result in the loss

of approximately 1/3 to 1/2 of the total B6 content. Because foods high in

B6 are typically not eaten raw, a good solution to these processing

problems is to consume plentiful amounts of foods high in B6.

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http://www.whfoods.com/genpage.php?tname=nutrient & dbid=108

On Thu, 3 Jul 2003, biophile410 wrote:

> Hmmm... No one knows anything about B6 and its reaction to heat? B6's

> supposed lack of resistance to heat is a primary reason for eating raw

> animal foods, according to NT. Just thought I'd try again.

[Guest guest]

According to my notes from Kilmer McCulley's lecture at the WAPF conference,

fresh tuna has twice the B6 of canned tuna, and fresh asparagus has 3 times

the B6 as canned asparagus.

That's not very extensive information but canning does seem to destroy a lot

of B6. Presumably that's at least in large part from the heat. The figures

are from the USDA database.

Chris