Each of the Following Decreases or Destroys Thiamin Content in Food

Multiple Choice

Each of the following decreases or destroys thiamin content in food except one. Which one is the exception?

A) Baking soda added to cooking water of vegetables
B) Overcooking and high temperatures
C) Olive oil added to vegetables during cooking
D) Consumption of raw fish
E) Use of antacids as a calcium supplement