Which does NOT decrease or destroy thiamin content in food?

Question

Quizplus · Accepted Answer

A moderate amount of olive oil is considered a healthy additive to foods.The remaining selections all decrease of destroy thiamin within food.Restaurants often add baking soda to cooking water of vegetables to retain color.This practice destroys thiamin as does overcooking and high temperatures.Interestingly,the use of antacids reduces use of thiamin.Raw fish contains an active enzyme,thiaminase,which destroys thiamin.

Which Does NOT Decrease or Destroy Thiamin Content in Food