Appendix C: Fish with Thiaminase

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Fish with thiaminase should be stored separately from other recipe ingredients, or cooked to destroy thiaminase.  Overview of oily fish commonly used to EPA/DHA and Vitamin D content: Sardines: Scaly sardines (harengula jaguana) contain thiaminase, but no data is known about the sardine species that are typically used for canning or purchased as whole sardines […]

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