Re: Best sources of Vitamin B12

[Guest guest]

> What are other fermented foods that can provide significant amounts

of B12 - kimchi? kombucha? kvass?

> What about " kefir beer " - the fermentation of fructose (in the apple

juice) by the kefir bacteria ought to create significant amounts of B12?

Any other ideas?

Nori sheet 1-3 a day (4g) may supply sufficient B12. (2.4ug)

And it is OH-B12 ,activated form of B12.

This is good for strict vegan people as well as for all of us.

Salted shrimp in Kimchi is the source of B12,too.

Beer yeast are used for making the supplement.

Samma (Mackerl pike)contains quite B12 for they live on animal

planktons.Grilled samma maybe good for the stock of B12 in the body.

[Guest guest]

Reading Beau's comment about his brewers yeast reminded me of a spread called

Marmite which is very popular in England and comes in a little black glass jar

with a yellow lid. It's one of those things that you either like or hate, and

is available in Ontario (for Pratick who asked the question). According to

the label on my jar, half a teaspoon gives 10% Daily Value of B12. Better than

nothing for those who like it I guess.

HTH,

and the K9's

[Guest guest]

Pratick Mukherjee wrote:

>I am looking for the best possible sources of vitamin B12

>derived out of fermentation.

You will need to look further afield than traditional fermentations

then. Yeast and fungal fermentations do not increase B12, and most

bacterial fermentations don't either. Specific bacterial cultures will

produce B12, and in fact our bodies have some of these - but too low

down in our gastro-intestinal tract to be of any use to us.

Best bet is to consume foods with good B12 levels anyway (e.g. typically

animal products).

See the following two pages on getting B12 in a vegetarian diet:

http://www.vegansociety.com/html/food/nutrition/b12/

http://www.vegsoc.org/info/b12.html

>My understanding is that ultra-pasteurized milk does not contain any

>vitamin B12, so culturing it via yogurt, kefir, etc. does not produce

>any significant vitamin B12 - is that correct?

High heat degrades B12. Kefiring doesn't increase B12, and might also

reduce it (by consumption). Making yoghurt does decrease B12 in milk.

>What are other fermented foods that can provide significant amounts of

>B12 - kimchi? kombucha? kvass?

Kimchi and sauerkraut have some B12 from the cabbage, but it isn't a

good source. Also, the fermentation does reduce B12 a little. Kimchi

made with fish or other seafood, however, would have B12 from those

animal sources - but also more salt and thus higher risk of stomach

cancer.

>What about " kefir beer " - the fermentation of fructose (in the apple

>juice) by the kefir bacteria ought to create significant amounts of

>B12?

Sadly, no. However, a kefir beer goes nicely with a soft, smelly cheese,

and that would give your friend some B12

>Any other ideas?

You could look at EM fermentations. These use bacterial cultures not

normally used for fermenting food, and the sales pitch reckons they

provide B12. However, I'd research it carefully if I were you (and I

haven't - as I eat animal products for my B12).

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Genmai (germ rice ) has B12.

so does nuka-zuke (rice bran) base.

Dried bonito flakes (katuobushi)has B12.

Soy bean miso has B12 in the process of ferment.

So my vegan type meal for B12 charge willbe ;

Genmai germ sprouted rice,

Miso soup (stocked with katuobushi),

Nori,

Nukazuke.

Very authentic meal. Good GABA suppliers,too.

Still B12 defficient? well,you may want to swallow a teaspoon of nuka-

zuke base that is the pool of B supplement.

[Guest guest]

Isao Haraguchi wrote:

> Genmai (germ rice ) has B12.

> so does nuka-zuke (rice bran) base.

B1, B2, and B6, but not B12:

http://www.nutritiondata.com/facts-B00001-01c21UL.html

http://shop.store./chefshop/tahasgrriw.html

> Dried bonito flakes (katuobushi)has B12.

Bonito is a fish. Animal products are generally good sources of B12.

> Soy bean miso has B12 in the process of ferment.

Miso does not have B12, unless it has been very lucky to have a late

fermentation of specific bacteria (very rare) or has been inoculated

with specific bacteria to give B12 (non-traditional).

Tempeh does record some B12 synthesis in Indonesia, due to specific

bacteria, but is not reliable, particularly outside South East Asia.

See here for more information on testing B12 in foods:

http://www.veganhealth.org/b12/plant

Note in particular that dried nori is *detrimental* to B12 levels, and

that fresh nori is not reliable as a source of active B12 analogues.

Thus, if eating dried nori, it is a good idea to eat it with animal

products or other B12 supplements.

--

Ross McKay, Toronto, NSW Australia

" Darwin's rolling over in his coffin,

'cos the fittest are surviving much less often " - NOFX

[Guest guest]

>

> Genmai (germ rice ) has B12.

> so does nuka-zuke (rice bran) base.

> Dried bonito flakes (katuobushi)has B12.

> Soy bean miso has B12 in the process of ferment.

>

> So my vegan type meal for B12 charge willbe ;

>

> Genmai germ sprouted rice,

> Miso soup (stocked with katuobushi),

With the addition of bonito flakes as you suggest,

this would no longer qualify as a vegan meal.

-

> Nori,

> Nukazuke.

>

> Very authentic meal. Good GABA suppliers,too.

>

> Still B12 defficient? well,you may want to swallow a teaspoon of

nuka-

> zuke base that is the pool of B supplement.

>

[Guest guest]

I would add clam miso soup to my B12 menu.

Shijimi (Corbicula) does contain 62mcg per 100g,

Asari (baby clams) as well.

Cooking is easy,boil with water,add miso paste to taste,they supply

taurin,also.

I think canned clams also work well for B12 supply.

As I remember in my boyhood,we had clam peddler come by in early

morning,not anymore ,,,. I feel we have lost something important,slow

life.

Anyway,clam soup/juice clears up you overnight hangover from your

drinking. +-)

[Guest guest]

LOL. I'm pretty sure vegans do not make a point to abstain from

bacteria and the fermented (vegetable) foods in which they thrive.

-

>

> That's why I couldn't be vegan! Gotta love those technicalities.

>

> -Lana

>

> > Then of course, there is the philisophical issue: are

> > bacteria animals? If they are, eating fermented foods

> > is killing a lot of animals, since your digestive juices

> > do in a lot of them ...

> >

> > -- Heidi

>

[Guest guest]

Hi Dom,

I wondered how long it would take the Aussies on the list to chime in about

Vegemite! I hear it's different from Marmite, and would love to do a taste test

of the two. Oh too funny about Dicky Mite! Not that I blame him from wanting

to keep such an heirloom in the country {LOL}.

I don't think there's going to be much of a discussion of these -mites because

not too many Americans or Canadians are familiar with the stuff. They just

don't know what they are missing out on ;-)

and the K9's

--------

>, marmite and vegimite are close cousins.

[Guest guest]

I feel angry and all riled up seeing charts that flow " human " history

in that way (it is wildly inaccurate 10,000 years ago to the present),

the overall idea that " humans " have been fermenting for 1.5-2my is

very intriguing. The longer something has been around, the more likely

it is that it is HUMANS (and not just one or a few cultures) are/have

been doing it, and that means possible evolutionary adaptation, much

like meat-eating.

I'll keep eating my fermented foods, and feel more " evolutionarily "

justified in doing so.

>

> http://www.thorogoods.com.au/cider/subpage?p=6#part7

> --

> Ross McKay, Toronto, NSW Australia

[Guest guest]

Wikipedia states: " ...the only known vegan sources of substantial

B12, aside from multivitamin supplements and fortified foods, are the

Chinese herb Dang Gui/dong quai ( sinensis), used for

centuries for treating anemia, and certain brands of nutritional yeast. "

>

> > Genmai (germ rice ) has B12.

> > so does nuka-zuke (rice bran) base.

> > Dried bonito flakes (katuobushi)has B12.

> > Soy bean miso has B12 in the process of ferment.

> >

> > So my vegan type meal for B12 charge willbe ;

> >

> > Genmai germ sprouted rice,

> > Miso soup (stocked with katuobushi),

> > Nori,

> > Nukazuke.

> >

> > Very authentic meal. Good GABA suppliers,too.

> >

> > Still B12 defficient? well,you may want to swallow a teaspoon of

nuka-

> > zuke base that is the pool of B supplement.

> >

> >

> >

> >

> >

> >

> >

> >

> >