Does anyone know how B12 is measured in the living foods we eat? (I’ve read) We only need a pin-top size amount for a year. And, a friend read that there wasn’t a way to measure B-12 in foods, so this is why most people say there isn’t B-12 in food. But now, they can measure B-12. And, they found it IS in the foods we eat. (Yes, I know… plant and animals don’t create B-12… but “made” by bacteria.)
I have to read more about this… but Living Cuisine book (by Renee U.) says B-12 is in cabbage and comfrey. I had my doubts about this… but, maybe it really is true.
Hi germin8 Yesterday I read some interesting stuff on b12 by gabriel cousins-don’t have the link but type it in. Also the Linus Pauling institute had some measurements of b12 in seafood, don’t know much about it myself, but cousins’ site did seem to clearly state that b12 is not available in vegetable products enough to keep us from having a deficiency- he didn’t say it’s not in them at all-if you read it u’ll get the gist of it.