Vitamin B-12 – A Truly Crucial Vitamin

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In the 1800´s pernicious anaemia was widespread in Europe. A sore tongue and diarrhoea followed by nerve damage, mental disorder then death in the severest cases. By the 1930´s two Nobel Prize winners William Murphy and George Minot had clues to the disease noting that people who ate liver soon recovered. Vitamin B-12 was finally isolated after the war.

Sources
The best sources are all animal in origin, especially offal. Liver, kidneys, beef, poultry, milk, cheese, fish, egg yolks. Very little is lost in cooking. However microwaves have been shown to destroy 40 per cent.
Its enemies are acids and alkalis, oestrogen and alcohol.

As it is water-soluble it can be flushed from the body. There have been no cases of toxicity from excess consumption.
A number of research studies covering cancers such as colon, stomach or breast have linked the disease to lowered B-12 levels. (For example – Cho, Sang-Woon; Nutrition Review 57 – ´Women with breast cancer have lowered B-12 levels´).

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But the issue is not only that B-12 directly, or through its stimulation of some third party like folic acid, might somehow cause cancer. For example, it is now becoming clear that extracting the B-12 molecule from our foods is difficult without the help of certain Beneficial Bactteria in the intestine. Low levels of Beneficial Bacteria have been proven in Clinical Trials to reduce vitamin B-12 production and absorption.

Essential B-12. Make sure it´s all natural
As we said, 72 per cent of vegetarians are deficient in B-12. Older people need more of it. People with high risk of heart problems, dementia, Alzheimers, stomach ulcers, anaemia etc need more of it. Pregnant women need more of it, as it helps cell growth.

And if you dont want to eat meat you must supplement. especially if you have had cancer.
There are two simple ways: The best natural source of vitamin B-12 is most definitely Chlorella.  Chlorella is a food, an algae, specifically grown as a protein source to feed the Japanese after the war. It contains high levels of vitamins such as beta-carotene and B-12, plus good levels of minerals and enzymes. It is green and has a high chlorophyll content.
Sources

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