Vitamin ÂI -Thiamine

Vitamin Bl helps to prevent cancer by detoxifying various carcinogenic chemicals from the body. Thiamine stimulates the body’s immune system and facilitates the formation of red blood cells. Being a powerful antioxidant, it counteracts the toxic effects of alcohol and acetaldehyde, and is able to detoxify some of the carcinogenic (harmful) compounds found in tobacco smoke.

Vitamin Bl improves the appetite, increases circulation, reduces nausea, prevents constipation and is essential for the production of energy — five major side effects of cancer treatment.

Good sources of vitamin Â1 include germ and bran of wheat, rice husks and the outer portion of grains, brewer’s yeast, blackstrap molasses, brown rice, nuts, soybeans, millet and lentils. Milled grains and rice, such as white flour and white rice, lose much of their vitamin Bl, so choose grains and rice that are not as highly processed. Of all of the fruits, avocado is the highest source of vitamin Â1.

Vitamin B2 – Riboflavin

Vitamin B2, or riboflavin, is an antioxidant which enhances cellular respiration. Vitamin B2 is necessary for red blood cell formation, antibody production and healthy cell growth. Together with vitamin A, it maintains and improves the mucous membranes in the digestive tract.

Vitamin B2 functions as the precursor or building block for two coenzymes that are important in energy production. Riboflavin is also instrumental in cellular respiration, helping each cell utilize oxygen most efficiently. Riboflavin helps with the absorption of iron and vitamin B6. Riboflavin may be effective in preventing cancer of the oesophagus.

One uncommon side effect of cancer treatment is eye problems such as burning eyes, excessive tearing and poor vision. Riboflavin helps to prevent and treat these unusual symptoms.

The most important food source of riboflavin is milk. One of the pigments in milk, lactoflavin, is the milk form of riboflavin. Other good sources include organ meats, whole or enriched grains and vegetables, torula yeast, brewer’s yeast, almonds, wheat germ, legumes, avocados, yogurt, dulse and nuts. Oily fish such as mackerel, trout, eel, and herring have substantial levels of riboflavin. Nori seaweed is another good source of riboflavin. Other foods with moderate amounts of riboflavin are dark leafy green vegetables, such as asparagus, broccoli, and spinach, as well as mushrooms and avocados.

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