Call it thiamin. Call it B1. Just don’t call it late for lunch (or any other meal). This sulfur (thia) and nitrogen (amin) compound, the first of the B vitamins to be isolated and identified, helps ensure a healthy appetite. It acts as a coenzyme (a substance that works along with other enzymes) essential to at least four different processes by which your body extracts energy from carbohydrates. And thiamin also is a mild diuretic (something that makes you urinate more).
Although thiamin is found in every body tissue, the highest concentrations are in your vital organs — heart, liver, and kidneys. The richest dietary sources of thiamin are unrefined cereals and grains, lean pork, beans, nuts, and seeds. In the United States, refined flours, stripped of their thiamin, are a nutritional reality, so most Americans get most of their thiamin from breads and cereals enriched with additional B1.
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