Here’s what I know about thiaminase:
It’s an enzyme that breaks down thiamine (vitamin B1). In sufficent enough quanities, thiaminase will cause a vitamin B1 deficiency, leading to a whole bunch of nasty health issues, including eventual death.
The facts/fiction in question:
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Certain types of fish are reported to contain thiaminase, while other species are thought to be absent of it. There seems to be no constant reason why this is.
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Frozen fish are claimed to have more thiaminase than live fish. Once again, no one seems to know why, or if this is even true? I’ve also heard that thiaminase only forms after the fish dies. Other people dismiss this notion.
Before I precipitate a health scare, thiaminase is only an issue with exotic pets. Specifically, when snakes, frogs, piranhas, turtles, etc. are feed a diet exclusively of fish. Common feeder fish such as minnows and goldfish (perportedly) contain thiaminase, which will cause a vitamin B1 deficiency in your pet, even if it’s diet is supplimented with vitamins.
On the Internet, people keep repeating the same tidbits of speculation and I’m really hoping to get the record straight. Maybe an ichthyologist, nutritional biochemist, or someone else with first-hand expertise, can enlighten me (and the rest of the pet-owning Internet populace)?