Thiamin is important to human bodies, as shown in this review. Since most of the thiamin is
obtained naturally from food, there have been various ways of processing food to make it safer,
healthier and with improved shelf-life. However, some food processing methods like cooking,
milling, blanching, pasteurization freeze and sun drying have detrimental effects on the
bioavailability of thiamin. High temperatures and extreme pH expedite the cleavage of thiamin
bonds, initiating its reaction to form newer compounds with different properties.