So, Asian black tea that is fermented with certain bacteria contains Methylcobalamin ~ the active form of vitamin B12.
Mushrooms, some seaweed, soil, in fact almost everything around us contains the bacteria that originates B12.
On the other hand, cereals like Fruit and Fiber contain B12 only because it has been added in the commercial cyanocobalamin form.
1/8/2015 ~ I began ordering Swiss cheese, Emmentaler, so I could add bits to the yogurt I was making. I should be making yogurt still but I’ve become obsessed with switching my remaining pages from Yahoo to iPage where they can be “responsive” and show up properly on phones, desktop or tablets.
In any case, I’ve decided to test out eating Emmentaler to see if adding the Propionibacterium freudenreichii it contains to my digestive system will restore my body’s ability to get vitamin B12 from food, i.e. via the Propionibacterium freudenreichii bacteria that makes B12.
The holes characteristic of Swiss cheese are a result of the bacteria releasing carbon dioxide. The Emmentaler I’ve been ordering doesn’t have holes, so I’m not sure it has the actual bacteria I’m buying it for.
On the other hand, the moons seem to be coming back on my fingernails. The question is, will they actually return or are they emerging in the brief respite from stress I’ve been enjoying?
1/9/2015 ~ It turns out the Swiss are aware of imitators. Given that there are imitators, I wonder how much of an imitation my Emmentaler is. Was it made with pasteurized milk? Does propionibacterium freudenreichii grows less well in pasteurized milk, thus reducing the number of holes, or… holes in their entirety.
Swiss Seek to Protect Emmental ~ View article.
Genuine Emmentalers from Switzerland wear the full moniker of Emmentaler Switzerland AOC (the word “Emmentaler” itself is not protected, meaning that cheeses with that label can come from anywhere).
Swiss Emmantaler is made from raw milk—an ingredient that is part of their centuries-old and now legally enforced recipe for Emmentaler Switzerland AOC. Raw milk’s native microflora and enzymes work in tandem with cheese cultures to develop the fullest flavor spectrum.
The FDA requires that cheeses made from raw milk be aged at least 60 days. Thus, production costs less when pasteurized milk is used and aging time cut.
The age of Swiss cheese is directly related to its most recognizable feature: the holes. These “eyes” are gas bubbles that form inside the wheels when cultures consume lactic acid in the cheese and release it in the form of carbon dioxide. Young cheeses might have gaps the size of peas, whereas the craters in Emmentaler Switzerland AOC can grow as large as walnuts.
Swiss Cheese by Cook’s Illustrated ~ Read more.
Foods Containing Vitamin B12
|Yogurt, low fat, 1 cup|
Milk, 1 cup
|Dairy ~ Cheeses, 7 oz.|
Goat, soft and semi soft
Mozzarella (whole milk)
Parmesan, dry grated
Swiss - Emmental
|Egg, whole, hard boiled, 1||0.6|
|Salmon ~ 4 oz.|
|Atlantic wild, cooked|
Chinook, wild, cooked
Chinook, wild, smoked, (lox), regular
Chum/Dog Salmon, cooked
Chum/Dog Salmon, canned
Coho, wild, cooked
Coho, farmed, cooked
pink, canned with bone
Salmon, sockeye, cooked
Salmon, sockeye, canned
|Cod, , Pacific, fillet, baked/broiled|
Haddock, , cooked, 3 ounces
Halibut, , baked/broiled
Snapper, baked, 4 oz.
Sole, 1 fillet
Trout, , rainbow, wild, cooked, 3 ounces
Tuna, canned in water, drained , 3 oz
|Clams, breaded & fried, ¾ cup|
Mollusks, clams, etc., steamed, 3 ounces
Shrimp, mixed species, steamed/boiled 4 oz.
|Beef, tenderloin 4 oz.|
Beef, top sirloin, lean, choice, broiled, 3 ounces 2
Beef, liver, braised, 1 slice
Calves liver, 4 oz.
Chicken, roasted, ½ breast
Emu, steak, ground or fillet
Fast Food, Cheeseburger, double patty & bun
Fast Food, Taco, 1 large
Pork, ham, 3 oz
Rabbit, wild, cooked, stewed
Squirrel, cooked, roasted
Turkey, dark meat, 5 oz.
Turkey, white meat
Venison, 4 oz.
|Fortified, ¾ cup 6||6.0|
Note: The unit of measurement in the list above is a microgram.
The unit in the list below is ppb – parts per billion. ppm – parts per million – is the usual.
|Foods less famous for B12||parts per billion|
|Barley Grass (100 grams powdered)|
White Button Mushrooms
Tempe: fermented soy bean cake, 3 oz.
Miso: fermented rice, barley or soybeans per 100 g
Batabata-cha, per 100 g of dry weight
Grain, flour, cereals: approx.
Because the B12 content is so low in the foods less famous for containing B12, it is important to recognize that the content may vary greatly depending on where the food was grown.
Batabata-cha ~ A Fermented Japanese Black Tea
A Japanese fermented black tea (Batabata-cha) contained a considerable amount of vitamin B(12) (456 +/- 39 ng per 100 g dry tea leaves and 2.0 +/- 0.3 ng per 100 mL of tea drink). A corrinoid compound was partially purified and characterized from the tea leaves. The patterns of the purified compound by the silica gel 60 thin-layer chromatography and C18 reversed phased high-performance liquid chromatography were identical to those of authentic vitamin B(12).
When 20 week old vitamin B(12) deficient rats, which excreted substantial amounts (about 250 mg/day) of methylmalonic acid in urine as an index of vitamin B(12) deficiency, were fed the tea drink (50 mL/day, 1 ng of vitamin B(12)) for 6 weeks, urinary methylmalonic acid excretion (169 +/- 29 mg/day) of the tea drink-supplemented 26 week old rats decreased significantly relative to that (250 +/- 32 mg/day) of the deficient rats.
The results indicate that the vitamin B(12) found in the fermented black tea is bioavailable in mammals.J Agric Food Chem. 2004 Feb 25;52(4):909-11. Characterization of corrinoid compounds from a Japanese black tea (Batabata-cha) fermented by bacteria. Kittaka-Katsura H, Ebara S, Watanabe F, Nakano Y. Source: Department of Food and Nutrition, Kyoto Women’s University, Kyoto 605-8501, Japan.
Soy fermented with Lactobacillus bacteria makes vitamin B12 rich beverage
In view of the the fact that soy is a popular food (sadly much U.S. grown soy is GMO) and the fact that soy itself contains no vitamin B12, researchers fermented soy using Lactobacillus reuteri CRL 1098, a bacteria which is known to produce an active form of vitamin B12. The resulting soymilk beverage was fed to some animals (pregnant females and their offspring), and not to similar animals in the control group.
At the end of the trials, females and their corresponding offspring were sacrificed and studied. The researchers found that drinking the fermented soymilk prevented the development of all symptoms associated with nutritional B12 deficiency both in females their offspring. Soybean-based functional food with vitamin B12-producing lactic acid bacteria by Verónica Molina, Marta Médici, Graciela Font de Valdez, and María Pía Taranto. Journal of Functional Foods, 2012. Read more.
You can easily add B12 producing bacteria to the yogurt you make.
It’s easy to make yogurt, which in itself contains vitamin B12. You can increase the amount of vitamin B12 in the yogurt you make quite easily by adding a bit of Ermental cheese while preparing your yogurt mix. The yogurt tastes good, not cheesy. Yogurt and Vitamin B12 ~ Read more.
B12 Status in Long-term Vegans
Rauma et al. (1995, Finland) examined the B12 status in long-term adherents of a strict uncooked vegan diet called the “living food diet”…The 16 vegans consuming nori and/or chlorella seaweeds had serum B12 levels twice as high as the 5 vegans not using these seaweeds. Rauma et al. concluded that some seaweeds consumed in large amounts can supply adequate amounts of bioavailable B12. However, they also thought the high levels of iodine in the seaweeds would be detrimental over time. Vitamin B-12 status of long-term adherents of a strict uncooked vegan diet, Rauma, 1995
An indication of low vitamin B12
One indication that you might be significantly low on vitamin B12 is the appearance of lines or ridges on your fingernails, and the disappearance of the moons at the bottoms of your fingernails.
There are many common things, not to mention stress, which reduce the amount of B12 you get from your food. Some of these things also deplete the B12 you have stored in your body. (For your body to work properly you need B12 in all of your muscle tissue, according to the neurologist I was seeing when my B12 problem was first diagnosed.)
There are two forms of Vitamin B12 commonly available for purchase. It’s a good idea to learn to distinguish between them, since one form, Methylcobalamin, is the active form of B12 and acts both more quickly and more efficiently, the other is Cyanocobalamin. You will be able to find Methylcobalamin at your health food store. Be sure to buy Methylcobalamin — it gives far better results than the form which is simply labeled “B12″.
Because there is so little B12 in foods, (there’s more than enough if you aren’t under a lot of stress, I don’t want to give the wrong impression) I’m going to talk about the amount to take. 1,000 mcg (micrograms) is the same as 1mg. Dissolving a 1mg Methylcobalamin lozenge under your tongue every day for a month is the same as having a B12 shot a month. A 5mg Methylcobalamin lozenge dissolved under your tongue every day for a month will equal 5 B12 shots a month.
So, How much Methylcobalamin to use?
Let me give you an idea of how much B12 is generally prescribed by doctors: replacement therapy typically begins with a shot a day for a week or two, followed by a shot every week for a few weeks, after which there is a shot a month, generally for life, for “maintenance.”
To equal a shot a day, you would need to dissolve 30 mg a day of Methylcobalamin lozenges under your tongue. That would be 6 of the 5 mg lozenges a day.
To equal ten shots every two weeks, you would need to dissolve 4 of the 5mg Methylcobalamin lozenges under your tongue every day for a month.
Just to be clear, it appears that once there is a B12 deficiency, the amount of B12 needed to recover is not available from food.
It was when I was having a shot a day that my peripheral neuropathy went away.