Vitamin B12 and Self-Grown Food

Reggie Bass, a raw foods chef based in California, regularly posts information pertaining to food and health. He began exploring the value of raw foods after years of struggling with obesity. He now teaches food courses open to the public to share many of his finding, including recipes and information derived from food and nutrition science. He also prepares the most unlikely raw food dishes and offers a weekly menu for those trying to incorporate raw food preparation and consumption into a 'normal' lifestyle.

This article recently referenced by Reggie Bass seems to call attention to the importance of eliminating the distance between where food is grown and where it is consumed:


The following is an excerpt from Rawsome by Brigitte Mars.

Vitamin B12 (Cyanocobalamin)

Vitamin B12, or cobalamin, is probably considered the most controversial of vitamins. It is needed for digestion, nutrient assimilation, and protein synthesis. Vitamin B12 helps prevent anemia, aids folic acid in regulating the production of red blood cells, improves iron utilization, and promotes normal growth and fertility. It also prevents nerve damage by helping to manufacture the protective fatty insulation that surrounds the nerves. A deficiency in vitamin B12 can cause fatigue, nerve degeneration, clumsiness, depression, memory loss, and , in severe cases, death.

Vitamin B12 is produced by bacteria, so the B12 we're able to consume thhrough our diet is derived from the bacteria on the plants we eat. We also have B12-producing bacteria living throughout our bodies, especially between the teeth and gums, on the tonsils and tongue, and in the nasal area and small intestines. To properly absorb B12, we must have a healthy pancreas and strong gastric secretions. Once absorbed, the vitamin is not stored in the blood but in the liver and other organs.

There is conflicting information about the viamin B12 content of different foods (especially fermented foods) and how much our bodies require. More research is needed but generally speaking, eating small amounts of unwashed, organic fruit provides all the B12 we need. The most likely dietary sources of B12 are listed below:

Bananas
Concord grapes and raisins
Mustard greens
Plums and prunes
Seaweeds (especially kelp and nori)
Sprouts
Sunflower seeds
Wheatgrass