Even though the B-group vitamins may be found in a variety of foods, they are water-soluble and, as a result, are usually fragile. They are readily killed by a variety of factors, including alcohol and cooking.
In addition, food processing may decrease the quantity of B-group vitamins in foods — either by destroying them or, in the case of white flour, white pieces of bread, and white rice, by eliminating the portions of the grain that have the highest concentrations of B-group vitamins.
One of the reasons white flour, white bread, and white rice are less healthy than their wholegrain equivalents is because of the lack of nutrients in white flour.
The body’s ability to store the majority of the B-group vitamins is severely restricted (except B12 and folate, which are deposited in the liver). A person who consumes a poor diet over a period of many months may develop a deficit in B-group vitamins. As a result, it’s essential to consume sufficient quantities of these vitamins on a regular basis as part of a well-balanced, nutritional diet to maintain health.
At times, all of the B vitamins work together to ensure that the body operates healthily. They need to collaborate to complete the following tasks:
- Maintenance of the body’s metabolic system in good working order
- Carbohydrates are turned into glucose in the body
- Increasing the rate of cell growth, reproduction, and division
- RNA and DNA synthesis are examples of biological processes
- Keeping the body healthy and free of cardiovascular disease
- Increasing the effectiveness of the immune system
- Keeping the nervous system in stable working order and improving its performance
- promoting the normal functioning of the digestive system
- Keeping your muscular tone and skin in good condition
- lowering the chance of developing some kinds of cancer, including pancreatic cancer
- Combatting depression, anxiety, and stress
- Increasing the capacity of one’s memory