Also, according to researchers at Cornell University:
Subjecting thiaminases found in some types of raw fish and fish entrails to cooking or other heat treatment will render those thiaminases inactive enough to prevent thiamin deficiency in carnivores. The original inhabitants of Australia soaked thiaminase-rich nardoo in water for a time and cooked them into bread and soup before ingesting them, thus avoiding the thiamin deficiency symptoms presented by people who eat nardoo raw. Fern thiaminases may not be completely destroyed by cooking, so until it is clearly established which combinations of cooking time, cooking pressure and cooking temperature is needed to eliminate pteridophyte thaminase, caution should be exercised in consuming ferns as human food.
most commercial fishfoods are "cooked" in a manner which would most likely denature the thiaminase although further research would be needed to confirm this.
http://www.ansci.cornell.edu/plants/toxicagents/thiaminase.html
Subjecting thiaminases found in some types of raw fish and fish entrails to cooking or other heat treatment will render those thiaminases inactive enough to prevent thiamin deficiency in carnivores. The original inhabitants of Australia soaked thiaminase-rich nardoo in water for a time and cooked them into bread and soup before ingesting them, thus avoiding the thiamin deficiency symptoms presented by people who eat nardoo raw. Fern thiaminases may not be completely destroyed by cooking, so until it is clearly established which combinations of cooking time, cooking pressure and cooking temperature is needed to eliminate pteridophyte thaminase, caution should be exercised in consuming ferns as human food.
most commercial fishfoods are "cooked" in a manner which would most likely denature the thiaminase although further research would be needed to confirm this.
http://www.ansci.cornell.edu/plants/toxicagents/thiaminase.html
