I found this to be quite interesting. I do not understand all terminology but find the importance of guts.
Vitamin B12, vitamin B12 or vitamin B-12, also called cobalamin, is a water-soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood. (NO WONDER I WENT HAYWIRE 🙂 ) It is one of the eight B vitamins. It is normally involved in the metabolism of every cell of the human body, especially affecting DNA synthesis and regulation, but also fatty acid synthesis and energy production.(NO WONDER TIRED) Neither fungi, plants, nor animals are capable of producing vitamin B12. Only bacteria and archaea have the enzymes required for its synthesis, although many foods are a natural source of B12 because of bacterial symbiosis. The vitamin is the largest and most structurally complicated vitamin and can be produced industrially only through bacterial fermentation-synthesis.
|Food||µg vitamin B12/100g|
|Beef, variety meats and by-products, liver, cooked, pan-fried||83.1|
|Turkey, all classes, giblets, cooked, simmered, some giblet fat||33.2|
|Braunschweiger pork liver sausage||20.1|
|Raw Pacific oysters||16.0|
|Cooked Alaska king crab||11.5|
|Simmered chicken giblets||9.4|
|Beef (uncooked sirloin)||1.15|
|Egg (raw, whole chicken’s egg)||0.89|
|Whole cow’s milk||0.45|
|Raw chicken breast (see Salmonellosis)||0.20|
Ultimately, animals must obtain vitamin B12 directly or indirectly from bacteria, and these bacteria may inhabit a section of the gut which is distal to the section where B12 is absorbed. Thus, herbivorous animals must either obtain B12 from bacteria in their rumens, or (if fermenting plant material in the hindgut) by reingestion of cecotrope feces. (WHAT? MANURE IN THE GARDEN)??? (DON”T KILL THE BACTERIA) (HUH)
Vitamin B12 is found in most animal derived foods, including fish and shellfish, meat (especially liver)(LIVER), poultry, eggs, milk, and milk products. However, the binding capacity of egg yolks and egg whites is markedly diminished after heat treatment. (I HAD A WOMAN CALL ABOUT FRESH EGGS FOR HER AUTISM CHILD WHO TOLD ME ABOUT LOSING THE BENIFIT OF EGGS FROM HEAT WHICH I DID NOT KNOW)( THIS ALSO MAKES ME WONDER DO WE ALSO LOSE IT IN PASTEUIZATION)( AS A CHILD ON THE FARM I WAS RAISED WITH FRESH COWS MILK NOT PASTREURIZED)( IT IS MY FEELING THAT MUCH IS LOST IN THE BUSI NESS OF THIS WORLD IN WHICH WE RESIDE, INCLUDING LIVES) An NIH Fact Sheet lists a variety of animal food sources of B12.
Besides certain fermented foods, there are currently only a few non-animal food sources of biologically active B12 suggested, and none of these has been subjected to human trials.
Certain makers of kombucha cultured tea,(IF YOU CAN”T FIND THIS IN YOUR GROCERY STORE IT IS IN THE NATURAL FOOD STORES) such as GT’s Kombucha, list vitamin B12 as naturally present in their product. One brand purports to contain 20 percent of the Daily Value of B12 in a single bottle, making kombucha a potential “high” food source of B12. Because kombucha is produced by a symbiosis between yeast and bacteria, the possibility that kombucha contains B12 does not contradict current knowledge. But no scientific studies have yet been published confirming the fact, nor whether the B12 in kombucha is the biologically active B12.
A Japanese fermented black tea known as Batabata-cha has been found to contain biologically active B12. Unlike kombucha which is made by fermenting already prepared tea, Batabata-cha is fermented while still in the tea leaf state.
(CHANGE, CHANGE IS FOR GOOD REASON, LIVING FOR GOD, IS A GOOD REASON, THE GREATEST FARMER OF THEM ALL, GOD).