From a thiamine perspective, how your food is processed can matter just as much as what you eat. This clip explains why whole, unrefined foods naturally retain more of their vitamins, while processing strips away many of the nutrients needed for healthy energy metabolism. The result can be a diet that's high in calories but low in the micronutrients your cells rely on to function.

Insulin resistance is not always a sign that something is wrong. During a very low-carbohydrate diet, the body can temporarily reduce glucose uptake in certain tissues to preserve glucose for cells that depend on it, such as red blood cells. This clip explains the concept of physiological insulin resistance, why it differs from metabolic disease, and how the body adapts when carbohydrate intake stays very low.

Taking 200 mg of thiamine doesn’t necessarily mean your body gets 200 mg. Standard forms like thiamine hydrochloride rely on transport proteins in the gut, cells, and brain that can become saturated. This clip explains why that creates a bottleneck in B1 absorption and why increasing the dose doesn’t always translate into the same increase in thiamine reaching your tissues.