Newsgroup: it.cultura.religioni.bahai
Titolo: In difesa dei veg*-la B12 non è un problema !!

Scusate, non sono qui per disturbare o infilarmi nella discussione tra
veg e carnivori. Io appoggio tutti i punti di vista e mi considero una
persona tollerante al massino.
Scrivo qui per distruggere un mito, protratto grazie all'ignoranza di
un sacco di persone che non capiscono niente di nutrizione o a causa
dei carnivori (quelli intollranti) che utilizzano questo mito come
ultima risorsa per giustificare il consumo di carne.
Non voglio cambiare le idee di nessuno, è solo che ci sono molte
persone, (anche qui credo) che vorrebbero diventare vegetariane o
vegane, ma giustamente sono spaventate a causa delle mistificazioni
incontrate lungo la strade.
Purtroppo l'ignoranza che circola nel mondo medico (ignoranza ma anche
malafede
visto che molti studiosi sono stati "comprati" alla luc del sole,
dall'industria casearia e da quella della carne) ha reso ignoranti
anche i vegani che distruggono il loro intestino prendendo degli
inutili integratori chimici.
I miti creati intorno alla B12 portano la gente a credere che una
dieta vegana non è naturale ma solo ideologica.
Mentre è vero che non consumare prodotti animali e anche una scelta
dettata del rispetto per la vita e diritti degli animali, è anche la
dieta naturale dell'uomo in quanto al nostro metabolismo non serve
niente che provenga da animali che a loro volta hanno nella loro carne
o uova questi elementi perchè gli hanno presi dalle piante.
 
-------------------------
Ci sono moltissimi dottori e nutrizionisti vegetariani che non
consigliano nessun cibo fortificato con B12 ne nessun supplemento per
ovvie ragioni.
Tutto quello che si sa sulla B12 è stato tratto da due famosissimi
studi dei ricercatori Specker e Miller.
Purtroppo il giornale di medicina East West, ha preso per oro colato
questi studi e così moltissimi dottori, e dal quel momento è nata la
paranoia.
In verità non sono mai stati condotti studi su vegani, ma su
macrobiotici.
Una comunità di persone e bambini che seguivano una dieta
macrobiotica.
Gli studi dimostravano che queste persone che non consumavano carne
avevano un basso livello di B12 nel sangue...tuttavia questo non era
significativo di niente come Sinclair più tardi dimostrò, perché:
la dieta macrobiotica di queste persone comprendeva anche l'uso di
pesce ed una dose massiccia di cereali (che sono cibi acidificanti).
Gli studi sono stati più volta invalidati da quella parte
dell'opinione scientifica che non considera la B12 un problema, perché
importantissimi fattori a rischio non erano stati presi in
considerazione.
Le donne delle studio fumavano, bevevano, usavano la pillola e spezie
piccanti o cibi contenenti agenti irritanti e molto altro ancora.
Altri problemi alimentari non erano neppure stati presi in
considerazione, ma successivi studi mostrarono che non era la b12 il
problema, ma una carenza di vitamina B6 e acido folico.
Ancora, le persone che in questo studio presentavano bassi livelli di
B12 nel sangue non presentavano sintomi di carenza da B12, mentre
quelli con il livello più alto mostravano sintomi di carenze.
Questo perché, come afferma il testo di anatomia Marieb, un basso
livello di B12 nel sangue non significa che la B12 è assenta, ma che è
invece utilizzata dalle cellule, mentre un alto livello di B12 nel
sangue puo significare che si è ingerito una grande quantità di B12,
ma che questa non è stata assimilata.
Tutte le donne delle studio, a causa della loro dieta prima di verdure
e piena di cereali raffinati cotti, presentavano una flora intestinale
danneggiata, e se la flora è danneggiata l'assorbimento o la
produzione di B12 non puo avvenire. Un altra cosa importante è che i
bambini che erano stati considerati B12 carenti, furono in seguito
nutriti con formaggio..ma la loro condizione non migliorò nemmeno dopo
un aggiornamento dello studio di 6 anni, perché non era la B12 il
problema.
Specker voleva dimostrare al mondo che senza la carne si rischiano
problemi con la B12, perché aveva grossi finanziamenti dall'industria
dal latte, tuttavia benché i suoi studi fossero banali, fraudolenti e
superficiale..
(pieni di lacune) la promozione di questi da parte del East West fece
si che questi studi venissero sopravvalutati e di molto.
Specker allo stesso modo ha sempre cercato di dimostrare che le piante
non contengono B12 inventando lo Specker Radioessay, che è appunto il
sistema di controllo della quantità di B12 presente nei cibi.
Lo Specker Radioessay e quello usato perché costa poco ed è facile da
utilizzare, ma come è stato dimostrato dal dottor Hermann Baker, lo
Specker Radioessay è impreciso e mutevole.
Il miglior metodo di controllo della quantità di B12 nei cibi è il 
Ochromonas Malhamensis che però è molto costoso.
Ruth Gray ha dimostrato che carne, uova e latticini, controllati con
il O.M
presentano un tasso di B12 utilizzabile pari allo 0,3 % mentre tutto
il resto non è altro che una forma analoga di cobalamina non
utilizzabile dal corpo umano. Allo stesso vegetali come i piselli
mostrano un tasso piuttosto elevato di B12 utilizzabile. Tutti i cibi
contenenti vitamina B complex contengono anche vitamina B12
utilizzabile afferma il Marieb.
Una forte acidità distrugge la B12, mentre una flora intestinale
danneggiata impedisce la formazione di fattore intrinseco.
I prodotti animali generano una forte condizione acida dove solo il 3%
di quello 0,3% puo essere assimilato.
Gli antibiotici contenuti nella carne a loro volta impediscono la
formazione di fattore intrinseco e di assimilazione della B12.
Su 10 microgrammi solo il 17% viene assimilato da un carnivoro, mentre
su 1 microgrammi il 90% viene assimilato da una persona che non
consuma prodotti animali.
Si è sempre saputo fin dal 1967 che chi rischia di più una carenza di
vitamina B12 è uno che consuma prodotti animali.
Infatti esistono solo 12 casi riportati nelle letteratura medica di
vegetariani con una carenza di B12, e nessuna di queste era causata da
una mancanza di B12, ma piuttosto da una flora intestinale
danneggiata.
Molti studi del dottor Herbert dimostrano che i supplementi possono
essere veramente dannosi e che contengono prodotti chimici che invece
di aiutare l'assimilazione di B12, causano una carenza assimilatoria
della stessa.
Ma se anche questi supplementi funzionassero, quelli che dovrebbero
prenderli sono proprio quello che consumano prodotti animali.
Infatti non solo loro hanno bisogno di enormi quantità di prodotti per
assorbire una minima dose e spesso questa non viene assorbita a causa
dei motivi gia elencati, ma loro non possono nemmeno contare sulla
produzione intestinale di B12 visto che le proteine in eccesso che
fermentano nel tratto intestinale causano l'allontanamento del
batterio che produce la B12 che raggiungerebbe un punto dove non puo
più essere assimilato con l'aiuto del
fattore intrinseco.
Tyson dimostra anche che è solo quando l'uomo ha cominciato a mangiare
carne che il batterio di è spostato (a causa dei batteri prodotti
dalla putrefazione della stessa nel tratto intestinale) in un punto
dell'intestino dove non puo essere raggiunta dal fattore intrinseco.
Quindi la dieta a base di carne avrebbe arrestato il processo di
trasmutazione biologica grazie al quale la B12 viene prodotta.
L'adottamento di una dieta vegana, riporta a galla il processo di
assimilazione della B12 nell'ìntestino..ma ci puo volere tempo.
Mentre alcuni medici poco informati o disonesti continuano ad
affermare che la b12 prodotta dal corpo non puo essere assimilata,
tutti i più grandi testi medici negli stati uniti affermano ad oggi
che non è altro che una inutile teoria medica basata su studi condotti
su consumatori di prodotti animali e non su vegani.
In un corpo sano dove nessun cibo animale viene introdotto e dove la
flora non è danneggiata, il 90% della B12 prodotta dal corpo viene
assimilata.
Il dottor Herbert riporta nel American Journal of Clinic Nutrition
come risultato dei suoi studi che 0,0000035 microgrammi al giorno è
quello di cui il corpo ha bisogno.
Il nostro intestino quando è in salute arriva a produrre 5 microgrammi
di B12 al giorno ed il 90% viene assorbito.
Inoltre, meno B12 è introdotta attraverso il cibo, più il corpo ne
produce.
Come dimostrato dal Dr. Tyson nel suo vasto studio sulla sintesi umana
ed animale della vitamina B12, se quei fattori che interferiscono con
la produzione di B12 (che sono stati ignorati da Specker, Miller e
compagnia)
vengono eliminati, allora la produzione avviene in un punto
dell'intestino dove il fattore intrinseco puo raggiungere la b12 e
permetterne la sua assimilazione.
McDoughall dimostra infine che una carenza di qualsiasi nutrimento non
è mai una carenza singola e non puo essere "curata" fornendo
quell'elemento in dosi maggiori.
Dove c'è una carenza di B12 c'è anche una carenza di acido folico, di
B6, zinco e una dose troppo alta di vitamina C.
Ma visto che gli esami del sangue non possono fornire dati certi
sull'utilizzazione della B12 da parte del corpo, molti vengono
diagnosticati come B12 carenti, mentre invece non lo sono, e lo
diventano poi usando iniezioni o supplementi chimici.
Tuttavia anche il O.M per quanto sia valido non è perfetto
nell'individuazione della quantità di B12 nei cibi.
infatti Dan Reeter dice che non si parla più di semplice B12, perché
esistono varie varietà di cobalamina e alcune possono essere nocive
per l'organismo umano..non esistono VERO o FALSO per quel che riguarda
la quantità o la qualità di B12 nei cibi. Infatti secondo le nuove
opinioni dell'associazione americana di nutrizione l'
idroxylcobalamina risulterebbe essere molto più utile e assimilabile
della comune cyanocobalamina.
Dan Reeter ha dimostrato come l'idroxylcobalamina sia presenta in
moltissimi frutti e noci.
Appena 50 grammi di lamponi contengono il 60% del fabbisogno di B12.
Tuttavia quello di cercare la B12 nei cibi è solamente un espediente
per persone con una carenza assimilatoria.
Tyson ha dimostrato come la B12 faccia parte di quei nutrienti che
vengono prodotti continuamente dal corpo attraverso il meccanismo di
trasmutazione biologica. La vitamina K, certi grassi, la vitamina D,
la B12 è altre sono tutte prodotte in natura nel corpo degli animali
(uomini compresi) o nelle strutture dei vegetali.
La vitamina B12 non è una vitamina "alimentare", non è stata designata
per essere parte di una dieta, ma è prodotta dall'intestino..per
questo si pensa che la B12 sia presente nella carne, tuttavia il Dr.
Beker utilizzando il O. dimostrò che la B12 che gli animali producono
è diversa da quella che gli uomini producono. Nella carne di trova sì
tanta B12 (sempre che non sia stata cotta, congelata, fritta,
impanata) ma non la B12 necessaria o utilizzabile dal corpo umano, ma
solamente uno dei tanti vari analoghi della cobalamina.
E se anche lo fosse, le reazione organiche causate dalla digestione
della carne nel corpo umano, distruggerebbero comunque la quasi
totalità della B12 utilizzabile presente.
Esistono anche qualche altro studio sulla B12 e sulla presunta carenza
in una dieta priva di carne, ma sono studi condotti sui ratti..
meglio stendere un velo pietoso quindi...
i topi del dottor. Bass possono farlo divertire tanto, ma certo non
sono utili per sapere di cosa un uomo ha bisogno.
Quelle persone che lamentano "sintomi da carenza di B12" (che
guardacaso sono uguali hai sintomi di un raffreddore, di un
indigestione, di una febbre cavallina....) o che sono stati
diagnosticati b12 carenti, hanno, o una flora intestinale danneggiata
od uno stile di vita ricco di fattori dannosi per la B12, oppure hanno
un qualsiasi altro problema..che la paranoia della B12 ha però celato.
Alcuni di loro potrebbero anche morire, la colpa verrà data alla
carenza di B12, mentre nessuno di preoccuperà di vedere che la
vitamina D è quasi inesistente o qualsiasi altro elemento.
Alcuni che pensano di avere una carenza di B12, probabilmente saranno
stati diagnosticati carenti dopo un esame del sangue.
Beh, il tasso del sangue non è un indicativo di una carenza di B12, ma
anzi di una completa utilizzazione a livello cellulare (come il
sistema nervoso).
In tutti gli studi le persone con il tasso più basso, erano anche
quelle prive di sintomi.
Il dottor Barner, segue centinaia di vegani e nessuno di loro dopo
anni e anni di una dieta senza supplementi o prodotti animali, mostra
segni di carenza di B12. E i bambini nati da madre vegane e cresciuti
come vegani , seguiti dal dottor Bernar, non hanno nessun problema o
carenza ne a livello di crescita ne a livello nutrizionale.
Anzi, secondo Bernarr, il batterio che produce la B12 nell'instestino
umano, non si è mai spostato verso il basso nei bambini che non hanno
mai usato prodotti animali, quindi il loro corpo è gia "predisposto"
per fabbricare fin dai tre anni (dimostrato dagli studi clinici) tutta
la B12 di cui hanno bisogno: meno di un microgrammo al giorno.
Mentre alcune persone, possono incontrare qualche problema spostandosi
troppo bruscamente da una dieta carnivora , ad una vegana, perché il
corpo non avrebbe il tempo di abituarsi al cambiamento e di
ripristinare la trasmutazione biologica della B12.
Il dottor. Goldhamer è uno dei massimi esperti in trattamenti per
anemia
e bassi livelli di acido folico B6, e B12 nel metabolismo.
Goldhammer ci dice, presentando una serie di tabelle e dati alle sue
conferenze,
che il 90% dei pazienti che lui segue affetti da carenza di B12 sono
onnivori.
Questo è il mito più grande di tutti, e non si sa ancora come sia
venuto fuori, visto che già nel 1980 si sapeva bene la verità.
Mangiare alimenti che contendono specie analoghe di cobalamina, non
previene assolutamente una carenza di B12, mentre non mangiare
alimenti che contengono elevate dosi di analoga cobalamina non porta
ad una carenza di B12.
Chiunque abbia detto che la carenza da B12 è maggiore o addirittura
presente solo nei vegani, e che quindi è preferibile mangiare carne,
latte, pesce e uova per non rischiare, è soltanto un folle.
Mangiare prodotti animali non si è mai dimostrato una valida soluzione
ad una flora irrimediabilmente danneggiata che non produce ne assorbe
più B12.
Infatti il 94% dei casi di carenza da B12 è osservata nelle persone
che consumano molta carne , e si scende mano mano che vengono
eliminati i prodotti animali.
Quindi nessuno è libero da rischi.
Quando il East West, irresponsabilmente, cominciò a pubblicare
articolo contro i regimi alimentari che non prevedono uso di prodotti
animali, basandosi su quegli incompleti e superficiali esperimenti
fatti da Miller e Specker, almeno l'80% degli Americani ha cominciato
a consumare il doppio della carne, pesce e uova di quanto facesse
prima, terrorizzati dall'idea che una carenza da B12 potesse colpirli.
Il dr. Erik Karlsson e Physiciancs Committee for Responsible Medicine
ci dicono che qualche mese dopo che apparve lo studio sul East West i
casi di carenza da B12, B6 e acido folico triplicarono
improvvisamente.
I bambini che erano stati diagnosticati con un basso livello di B12
nel sangue, vennero successivamente nutriti con latte, formaggi e
pesce e uova.
Dopo 10 anni i loro problemi persistevano, semplicemente perché lo
0,00001 % di B12 (per le referenze leggere lo studio "Where's the B12
del Dr. Hermann Baker)
che potevano sperare di trovare nei prodotti animali, era
inassimilabile, visto che quegli stessi prodotti, creando una
condizione di massima acidità, durante la digestione distruggevano
quel poco di Vitamina B12 assimilabile che contenevano, e impedivano
la produzione di fattore intrinseco.
Nello studio di Specker (che è utilizzato per convincere la gente che
i vegani sono a rischio di B12) in realtà vennero usate delle persone
che seguivano una dieta macrobiotica.
la dieta macrobiotica non è una dieta senza prodotti animali, e tutte
le donne e i bambini che presentano segni di carenza da B12,
consumavano enormi quantità di pesce.
Roe Gallo, esperta in nutrizione, si chiede per quale motivo si
consiglia ai vegani di prendere supplementi dì B12 mentre sono quelli
che consumano prodotti animali ad avere seri problemi con questa
vitamina.
La verità è che i prodotti animali non contengono B12 assimilabile,
che la digestione dei prodotti animali causa cambiamenti a livello
organico che distrugge la B12, che l'uso dei prodotti animali porta ad
una distruzione totale della flora batterica mentre gli antibiotici
contenuti nel latte, carne formaggi impediscono la produzione di B12.
Visto che mangiare prodotti animali porta a carenza di B12, visto che
prendere supplementi in questi casi è assolutamente inutile visto che
se manca il fattore intrinseco la B12 non puo essere assorbita e visto
che si tratta solo di analoga cobalamina chimica, visto che non si puo
contare sulla produzione intestinale "trasmutazione biologica" di B12
quando la flora è danneggiata...
l'unica possibilità che una persona che consuma prodotti animali ha di
guarire da una carenza di B12 è quella di cambiare alimentazione ed
eliminare tutti i prodotti animali !!!
Il dr. Klaper dice che molti pazienti carnivori che soffrivano di
carenze da B12 e che non potevano guarire con somministrazioni di
analoga cobalamina, sono guariti solamente dopo che hanno smesso di
consumare latte, pesce, uova, e carne.
In questo modo infatti la flora batterica di queste persone si è
lentamente
rigenerata, il battere Klabsiella è lentamente risalito nell'intestino
fino
al punto in cui puo essere raggiunto dal fattore intrinseco generato
nello stomaco e nella bocca, l'assenza di una condizione acida causata
dal consumo di prodotti animali ha fatto si che entrambi riescono a
vivere dentro l'intestino e a proliferare producendo un totale di 5
microgrammi di B12, 80% dei quali sono assorbiti (a noi ne servono
meno di un microgrammo al giorno)
e queste persone a distanza di venti o trenta anni, seguendo la dieta
che ha salvato loro la vita (frutta, noci, verdura) e senza usare
pericolosi integratori o supplementi non hanno mai avuto un calo di
assimilazione di B12.
Se infatti la "trasmutazione biologica" non viene interrotta da
fattori che sono altamente distruttivi per la flora, l'intestino
meccanicamente ogni giorno svolge il suo lavoro fornendo al corpo dai
3 ai 4 microgrammi di B12.
Se il consumo di carne dei carnivori è molto alto, possono arrivare ad
un punto in cui la B12 non potra più essere prodotta o assimilata, in
questo caso la soluzione è una sola: abbandonare l'uso dei prodotti
animali.
I pochi vegani che sono stati diagnosticati con gravi carenze da B12
erano:
1) O vegani sani che avevano un basso livello di B12 nel sangue o un
elevato livello nelle urine, ed entrambi gli esami sono stati
considerati e si sono dimostrati più volte inutili, ed inefficaci..e
sopratutto non danno informazione sul grado di utilizzazione della
b12, che è quello che a noi interessa. In pratica, pazienti con un
assorbimenti di 1-2 microgrammi di B12 senza alcun sintomo, sono stati
diagnosticati erroneamente "carenti" mentre invece non lo sono.
2) Se invece i vegani in questione hanno scoperto di essere "carenti"
dopo un controllo fatto perchè esistevano effettivamente dei sintomi
fastidiosi, allora puo significare due cose:
2a) I vegani in questioni avevano una flora danneggiata che impediva
la produzione di B12 nell'intestino a causa di uno o più fattori.
2b) I vegani in questioni avevano in verità altri problemi che
causavano quei sintomi, va si sono preoccupati solo di controllare la
B12.
Se la B12 è risultata bassa, avranno erroneamente creduto che avevano
un carenza metabolica collegando i sintomi alla presunta carenza di
b12, mentre in realtà il vero fattore non è stato scoperto ne preso in
considerazione.
--
Esiste anche un altro punto che è stato dimostrato dalla Dr. Victoria
Boutenko
e che è stato ampliamente esposto ad una delle sue conferenze sulla
nutrizione a Santa Barbara in California.
Questo studio non solo è molto interessante, ma ci da anche l'idea di
quanto il corpo è "intelligente" e fa il nostro bene anche quando le
condizione non sono tra le migliori.
In altri post su it.vegetarianesimo ho parlato dell'importanza di
allattare il bambino finchè non ha messo su tutti i denti.
Questo puo voler dire anche 3 o 4 anni.
Non solo è innaturale svezzare il bambino a soli 9 - 10 mesi con cibi
triturati che non puo masticare, ma è anche pericoloso per la sua
salute futura come dimostrato da moltissimi studi.
La dr. Boutenko ha affermato che la b12 che normalmente si trova nel
latte materno verrà assimilata dal bambino, e che se questo viene
allattato fino a quando la natura lo aveva stabilito (cioè fino a
quando non spuntano i denti)
il bambino riuscirà a "collezionare" un totale di 40 microgrammi di
B12
(10 - 12 per anno) e che attraverso la circolazione entereopatica
riuscirà anno per anno ad utilizzarla tutta.
infatti 40 microgrammi sono più di quello che un essere umano ha
bisogno per tutta la sua vita.
Victoria ha dimostrato che quando un bambino è allattato propriamente
avrà una scorta di B12 che soddisferà il suo fabbisogno fino alla
morte.
Quando alla dr. Boutenko viene chiesto perchè allora, il nostro corpo
usa la "trasmutazione biologica" per produrre la B12 nell'intestino
lei risponde che si tratta di un aggiustamento metabolico (e qui sta
l'intelligenza del corpo): se l'organismo di accorge che non è stata
accumulata abbastanza B12 durante l'allattamento, comincia a usare la
cobalamina presa della madre per creare una coltura nell'intestino che
provvederà al fabbisogno di B12 appunto per tutta la vita.
Molte delle persone che soffrono di B12 sono persone che sono state
allattate con il latte di mucca, o che sono state svezzate troppo
presto.
Per questo persone non esiste alternativa, o abbandonano l'uso dei
prodotti animali che non permette il compiersi della "trasmutazione
biologica" oppure resteranno B12 carenti per tutta la vita.
Bisogna aggiungere che tutto quello che si sa sull'"importanza" della
B12 viene da esperimenti fatti su ratti denutriti.
Quindi non bisogna prendere per oro colato tutto quello che ci viene
detto.
E' stato visto che la B12 è indispensabile per l'assimilazione delle
proteine, per la sintesi del DNA e per la divisione delle cellule.
Tuttavia questo è stato visto solamente in vitro usando ratti come
cavie.
Non possiamo certo capire come la B12 (htdroxylcabalamina) dell'uomo,
influisca sul nostro corpo, facendo esperimenti sull'importanza che ha
la B12 dei topi
(che è un analoga cobalamina) per l'uomo, nel loro organismo quando
sono denutriti.
Molte persone sono B12 carenti e tuttavia non lo sanno, perche,
nessuna consiglia a loro di controllare la loro B12, come invece
viene, stupidamente, consigliato ai vegani.
Klaper afferma che ci sono 30 milioni di persone con gravi carenze di
B12 tra chi consuma prodotti animali che non sanno di esserlo.
Persino voi, che state leggendo questo messaggio e mangiate uova,
pesce e formaggi potreste avere una gravissima carenza di B12 e
fattore intrinseco.
Ma se una carenza è così pericolosa, com'è che tanta gente ci convive
senza saperlo.
Sarà mica che trarre conclusioni sulla b12 dei ratti denutriti, ci
abbia condotto verso una sopravvalutazione dei compiti che la B12 ha ?
Specker ci dice che i topi con bassi tassi di B12 presentivano una
pericolosa separazione delle cellule, tuttavia questi topi erano
denutriti e i fattori che portavano questa condizione potevano essere
molteplici.
Tuttavia a causa del Fisher P-Value, che è il metodo con il quale
viene decisa la validità degli studi scientifici, il lavoro anche se
presentava un 60% di possibilità di essere "fuorviante" e "mal
condotto" è stato subito accettato senza ulteriori verifiche.
Il Fisher P-Value è stato più volte criticato, Harold Jeffrey ha più
volte riportato all'attenzione del mondo scientifico che benchè il
Fisher-PValue sia usato da decenni per decidere la validità dei dati
scientifici (questo significa che qualsiasi studio accettato verrà
considerato valido e non verrà quindi verificato) ha riportato nel
corso degli anni un 50% di test assurdi, condotti male o scopo di
lucro tuttavia considerati validi.
Esiste un 50% di possibilità di essere ingannati con il FisherP-Value
tuttavia è ancora largamente accettato.
Fisher stesso ammise che il suo metodo del 30% di validità che sarebbe
sufficiente a rendere valido un intero lavoro, era stato scelto a caso
... senza alcuna base scientifica.
Berger afferma che il margine di errore di 50% del P-value puo
addirittura crescere se i dati non forniscono nessuna evidenza in
favore di una risultato.
Questo è il caso di tutti gli studi condotti sulla B12.
Il test di Specker è stato considerato valido come dimostrazione che i
vegani soffrono di carenza da B12, benche tutti le "cavie " del test
mangiassero pesce
(quindi non erano vegane) proprio perchè il 30% del suo lavoro era
considerato valido. Poco importante se il restante 70% è incompleto,
impreciso o assolutamente non dimostra nulla.
Tanto per fare un esempio, tutte le persone che presentavano sintomi
di B12 avevano una carenza di acido folico
(che è invece abbondante in chi consuma molte verdure)
tuttavia il dato non è mai stato preso in considerazione e si è
continuato a incolpare la mancanza di B12 nella dieta vegana (benchè
lo studio non avesse nulla a che fare con i vegani.
Questo vale anche per tutti gli studi sulla b12 in generale.
Perchè i topi con un basso tasso di B12 avevano gravi malattie, è
stato creduto che la B12 servisse ad evitare queste malattie e questo
risultato è stato trasportato nell'uomo.
Il fatto che i topi erano nutriti scarsamente, il fatto che la
cobalamina prodotta dai topi è diversa da quella prodotta dall'uomo
non sono stati nemmeno presi in considerazione.
Anche i topi producono la loro B12 e anche loro hanno una riserva
inesauribile presa dal latte materno. I topi di laboratorio erano però
nutriti con cibi
(latte e pane e cereali) che formano acido nel sangue e che quindi
impediscono la sinterizzazione di B12.
L'acidità del sangue aveva causato anche una divisione cellulare e
vari problemi al sistema nervoso, ma visto che i topi erano carenti in
B12 si è pensato che questa fosse la causa, mentre la causa era
l'acidità che causano sia i danni neurologici che l'arresto di
produzione di B12 o l'arresto dell'utilizzazione delle scorte prese
dal latte materno attraverso la circolazione entereopatica.
Così si è pensato che la B12 è vitale per il cervello e una sua
carenza puo causare seri danni neurologici, ma tutto questo è basato
su un malinteso.
Se fosse tutto un grande granchio?
Cosa è considerato basso?, dobbiamo ricordarci in fondo che la USDA ha
sempre considerato 100grammi la quantità ideale di proteine [così
diceva anche nixon] mentre invece osservando che il latte umano
contiene solo un 4% di proteine derivanti dal totale di calorie, e
considerando che mai nella vita si avrà un così elevato bisogno di
proteine come quando si è neonati, il livello è stato abbassato a meno
di un grammo per peso corporeo, ma anche questo potrebbe essere troppo
alto.
James Berger ha più volte preparato studi che dimostrano che la gente
viene quotidianamente ingannata perchè il FisherP-Value è un metodo
assurdo e impreciso di dimostrare la validità di uno studio
scientifico.
Allo stesso modo sono ingannati anche i medici che non fanno altro che
leggere qualche riga su di un libro che dice che "lo studio X,
dimostra questo..questo"
senza ulteriori verifiche o spiegazioni, mentre invece quello studio
la maggior parte delle volte ,il 50% appunto, è una assurda
accozzaglia di errori che è stata accettata solo perchè il 30% è
risultato valido.
Ma tutto il resto?
Molti ricercatori sono pagati dalle industrie affinche i risultati
siano quelli che vogliono loro.
Così per loro è facile dimostrare quello che vogliono dimostrare, è
sufficiente che il 30% dello studio risulta valido, mentre tutto il
resto puo anche essere tralasciato.
E' in questo modo che ad esempio si è deciso che il latte di mucca è
indispensabile per l'uomo, perchè gli studi dei ricercatori, pagati
dall'American Daily Council svolti su un gruppo di cani denutriti, e
la cui denutrizione è stata "curata" con latte di mucca , presentava
una certa dose di validità, ma una volta raggiunto lo scopo, tutto il
resto puo essere tralasciato: ad esempio che i cani erano malati e
denutriti, che il latte era stato arricchito con latte di cane, e
sopratutto che il cane non è l'uomo.
----
PREMESSA
...
Ho riportato tutto molto sbrigativamente.
Per le referenze e le date sugli studi condotti, controllate i miei
vecchi post.
Se siete interessati, più avanti posterò una lista di medici
convenzionati con
l'assicurazione (USA) che trattano pazienti vegani e li seguono senza
l'utilizzo di supplementi
O inutili cibi fortificati, e la salute dei loro pazienti dopo anni e
anni in questo regime alimentare
Mostra come i loro metodi siano validi.
Purtroppo sono solo in america, autrialia, francia e Inghilterra (ma
anche paesi bassi e del nord)
Se conosciute l'inglese potete avere un consulto per telefono o
attraverso internet.
Non mi risulta ce ne siano in Italia.
La verità, per lo meno in fatto di medicina, e che l'Italia è sempre
l'ultima ruota del carro
E segue quello che fa l'america o l'AMA.
Quando la paranoia della B12 era in piena attività, in Italia non si
sapeva niente
Adesso che i dati smentiscono quello che precedentemente era creduto
vero, l'Italia è in piena attività paranoica per la B12.
Forse tra un po di tempo, la controversia medica si farà sentire anche
nella medicina Italiana.
--------
REFERENCES, STUDIES AND OTHERS
___________________
THE TRUTH ABOUT VITAMIN B12:
THE VITAMIN B12 ISSUE
by Dr Gina Shaw, D.S., M.A., AIYS 
 
The subject of Vitamin B12 is not new to most vegans, vegetarians or
raw fooders. The supplement companies have many people running to
their local health (drug) stores in an effort to make themselves
deficiency-free, but is this a good idea? A number of issues will be
raised in this article and I will attempt to piece together some
information from many different and reliable
(non-financially-oriented) sources.
A vitamin B12 deficiency is a serious disorder, but it is never just a
B12 deficiency because vitamin and mineral deficiencies never happen
in isolation. Indications of a deficiency of vitamin B12, when they do
reach a stage where they have shown up, can be quite severe. Fatigue,
paleness, anorexia, mental confusion, delusions, paranoia, weight
loss, etc. are just some indications that a person may have a
B12-deficiency. In my opinion, ME is a B12-deficiency disorder. If you
do think you may have a B12-deficiency, it would be wise for you to
seek the advice of a health practitioner (such as myself) who is
knowledgeable about B12-deficiencies, for immediate advice. This
disorder can eventually lead to death if left unchecked.
UK official recommendations have decreased in recent years, the body's
needs having been previously over-estimated. Indeed, the Department of
Health recognises that some people have lower than average
requirements of B12. A whole lifetime's requirement of B12 add up to a
40 milligram speck of red crystals, about one-seventh the size of an
average tablet of aspirin! Taking large doses of the vitamin by mouth
is pointless because 3ug is the most that can be absorbed at any one
time.
Vitamin B12 is excreted in the bile and is effectively reabsorbed.
This is known as enterohepatic circulation. The amount of B12 excreted
in the bile can vary from 1 to 10ug (micrograms) a day. People on
diets low in B12, including vegans and some vegetarians, may be
obtaining more B12 from reabsorption than from dietary sources.
Reabsorption is the reason it can take over 20 years for a deficiency
disease to develop. In comparison, if B12 deficiency is due to a
failure in absorption, it can take only three years for a deficiency
disease to occur. Since vitamin B12 is recycled in a healthy body, in
principle, internal B12 synthesis could fulfil our needs without any
B12 provided in the diet, but if cobalt in our diet is lacking, the
problem is not so much a lack of B12 synthesising intestinal flora, as
a lack of cobalt (which again will need other factors for efficient
absorption).
Among the many controversies surrounding vitamin B12, there is the
argument that, although intrinsic factor is produced in our stomachs
and that our intestines are known to produce vitamin B12, the bacteria
is produced too low down in the intestines and cannot be absorbed by
our bodies. This argument is sadly still hanging around, however,
according to Dr Vetrano, it was disproved by research over 20 years
ago and is nothing more than an obsolete scientific theory. Indeed, in
a 1999 version of &#8216;Human Anatomy and Physiology&#8217; by
Marieb, it states quite clearly that we do indeed absorb vitamin B12
through our intestines.
Many people say that the only foods which contain vitamin B12 are
animal-derived foods. This also is untrue. No foods naturally contain
vitamin B12 - neither animal or plant foods. Vitamin B12 is a microbe
- a bacteria - it is produced by microorganisms. Vitamin B12 is the
only vitamin that contains a trace element - cobalt - which gives this
vitamin its chemical name - cobalamin - which is at the centre of its
molecular structure. Humans and all vertebrates require cobalt,
although it is assimilated only in the form of vitamin B12.
B12 synthesis is known to occur naturally in the human small intestine
(in the ileum), which is the primary site of B12 absorption. As long
as gut bacteria have cobalt and certain other nutrients, they produce
vitamin B12. According to Dr Michael Klaper, vitamin B12 is present in
the mouth and intestines. B12 must be combined with a mucoprotein
enzyme named Intrinsic Factor, which is normally present in gastric
secretions, to be properly assimilated. If the intrinsic factor is
impaired or absent, B12 synthesis will not take place, no matter how
much is present in the diet. B12 deficiency may be brought upon by
antibiotics (also contained in milk), alcohol, smoking and stress
(alcohol damages the liver, so drinkers need more B12, smoking (and
all high temp cooked food is smoky) also raises B12 needs).
Many nutritional analyses of foodstuffs were carried out such a long
time ago, and, as such, have not taken account of more up-to-date
technology in scientific procedures. For instance, Tesco&#8217;s
raspberries now state quite clearly that 100g of raspberries contain
30% of the recommended daily allowance of vitamin B12. This cannot be
an isolated example of a plant food which contains B12! More likely,
it is just one plant food of many which contain this vitamin. Indeed,
according to Dr Vetrano, current books on nutrition in the U.S. have
now stated that there is B12 in any food that contains quantities of
the B vitamin complex, but previously they were just not able to assay
the amounts. Nowadays, more modern technology has allowed them to
discover that there is B12 in those foods rich in the B complex.
The author does not believe that a vitamin B12 deficiency is more
widespread in vegans or vegetarians - this is probably just another
marketing lie! In fact, many so-called studies &#8216;showing vegans
deficient&#8217; have to be carefully studies themselves - many of
them do not prove vegans to be deficient at all! In fact, contrary to
meat and dairy industry propaganda, meat-eaters are known to be more
likely to have a vitamin B12 deficiency - this has been known since
1959!!(1)
Having said this, we must bear in mind that many vegetarians and
vegans still take antibiotics or consume antibiotic-containing foods
such as onions, garlic, strong radishes and other foods rich in
mustard oil, which are lethal to intestinal flora. The trouble is that
once we have damaged our intestinal flora, it is difficult to correct
without proper and knowledgeable healthcare and dietary advice. It is
of far greater importance to correct intestinal flora problems than to
rely on so-called supplements. People who have a physical problem
because they think they are not getting enough vitamin B12, are in
fact often not assimilating their foods properly because of poor
digestion. When digestion is straightened out, B12 can be utilized and
produced once again
According to Marieb&#8217;s &#8216;Human Anatomy and
Physiology&#8217;, vitamin B12 can be destroyed by highly alkaline and
highly acid conditions. This assumes that the B12 in meat would be
easily destroyed because the hydrochloric acid in our stomaches during
the digestion of meat is highly acidic. This may explain why
meat-eaters are just as likely to have a B12 deficiency as vegans -
even though their diet contains vitamin B12. Also, for meat-eaters,
there is antiobiotics contained in meat! Of course, many meat-eaters
destroy their friendly bacteria in their intestines by constant
putrefaction and the putrefactive bacteria naturally present in meat
will give the body a hard time.
Another side to the equation is that low serum B12 levels do not
equate to a B12 deficiency necessarily. Just because there is a low
level of B12 in the bloodstream, this does not mean that there is a
deficiency in the body as a whole, it may well be being utilised by
the living cells (such as the central nervous system). In any case, a
person who takes supplements may well have &#8216;vitamin B12&#8217;
floating in their bloodstream, but this does not mean it is usable to
the human body as synthetic, inorganic vitamins are not.
The illusionary benefits of supplement-taking result in the
person&#8217;s increased metabolism in order to expel these harmful
substances as quickly as possible. This results in a stimulation of
the body and the illusion of an improvement in health. The truth is
that there is a very delicate balance among hormone secretions,
vitamins, enzymes, minerals, etc. This is something that scientists
know very little about. These substances do not work alone, but in
fact require other factors for them to be effective, like fats, etc.
We know very little about life within a cell. The use of supplements
can disturb this delicate balance and diminish the efficiency of body
functions. Health is reduced commensurate to the imbalance that
occurs.
Commercially, vitamin B12 tablets are made from bacteria and the
bacteria is deeply fermented. A healthy body will usually expel
fermented substances. The main problem with pill supplements is that
they: 1) Do not contain the hundreds of other nutrients we may need to
be healthy that raw foods provide, and 2) they contain artificial
substances/contaminants that are detrimental to health.
Synthetic vitamins and minerals are inorganic and are therefore
unusable by the human body. In the manufacture of &#8216;food
supplements&#8217;, chemically pure substances must be used for the
most part. If the scientists used naturally derived nutrients, their
pills would be too large for us to swallow. Additionally, a chemical
&#8216;carrier&#8217; is added to make the products acceptable to the
palate of the consumer and to bring their product up to an acceptable
standard. These chemical carriers, as with all chemicals, are toxic to
the human organism. They result in stimulation of the body and an
illusionary cure.
According to Dr. John Potter PhD, of Fred Hutchinson Cancer Center,
Seattle, &#8220;Food's magic is based on thousands of complex
interactions of dozens of different phytochemicals which are difficult
to recreate in pills. While 190 solid studies prove that fruit and
vegetables benefit, supplements have only a smattering of
evidence&#8221;. Vitamins, minerals, hormones, etc. do not work in
isolation, they work symbiotically. They work with other nutrients in
order for their work to be carried out. When these highly complex
substances are disturbed, their overall effectiveness can be reduced.
However, too much of a nutrient is draining on our vital energy as the
human (or non-human) organism may have to expel a nutrient overload.
Also, it is doubtful whether, even if you do have a B12 deficiency,
you have only a B12 deficiency. A healthier diet and living
conditions, as well as a fast may be in order.
According to Dr Douglas Graham, in his book &#8216;Nutrition and
Athletic Performance&#8217;, supplementation has proven to be an
inadequate and incomplete method of supplying nutrients as scientists
cannot match nature&#8217;s refined balances. He says that since an
estimated ninety per cent of all nutrients are as yet undiscovered,
why would we want to start adding nutrients into our diet one at a
time rather than eating whole foods? Most nutrients are known to
interact symbiotically with at least eight other nutrients and
considering this, the odds of healthfully supplying any nutrients in
its necessary component package becomes &#8216;infinitesimally
minute&#8217;. More to the point he adds, &#8216;there has never been
a successful attempt to keep an animal or human healthy, or even
alive, on a diet composed strictly of nutritional supplements&#8217;.
Dan Reeter, at Bio-Systems Laboratories in Colorado is creating one of
the world&#8217;s most comprehensive computer facilities for soil
biology testing. He says that, from his extensive tests, plants grown
in organically-managed soil make significantly higher levels of usable
vitamin B12. It has also been reported that vitamin B12 is present in
wild fruits and wild and home-grown plant foods.
The author contends that animal and dairy produce is a poor source of
Vitamin B12 since the vitamin is contained in nutrient-deranged
foodstuffs which will inevitably destroy the usability of the vitamin.
Studies show that those following a typical animal-based diet require
more vitamin B12 than those who do not. This is because the typical
diet leads to digestive atrophy. Because B12 is peptide-bound in
animal products and must be enzymatically cleaved from the peptide
bonds to be absorbed, a weakened gastric acid and gastric enzyme
secretions (due to a cooked food diet) causes an inability to
efficiently extract vitamin B12 from external food. Nevertheless, raw
food vegans who have a more powerful digestion actually get more B12
by reabsorption from the bile than they do from external food. Wolfe
argues that the natural soil microbes and bacteria found on wild plant
foods and unwashed garden plants are typically adequate to supply our
B12 requirements. The natural microbes in the soil need to be
duplicated and to colonise in our digestive tract, without
fermentation or putrefaction.
Another point worth considering is that vitamin B12 Recommended Daily
Allowances (RDA&#8217;s) are based upon the average cooked food (meat
and two veg), smoking, drinking person. Commercial interests have
indeed grossly exaggerated our needs for many nutrients. These studies
tell us nothing of the requirements for a healthy vegetarian. It is
very difficult to determine precise individual needs of any vitamin or
nutrient, and an overload of any vitamin or other nutrient creates an
unnecessary burden on our vital domain. Factors such as rate of
metabolism, stress, etc. can determine our differing and often
changing needs. Dr Victor Herbert reported in the American Journal of
Clinical Nutrition (1998, Volume 48) that only 0.00000035 ounces (1
microgram) of vitamin B12 is required per day. These minimum vitamin
requirements may be inadequate to explain the needs of a healthy raw
food vegan, for example, who may require less B12 due to an improved
gastric ability and a high ability to recycle vitamin B12. (Cooking
destroys microbes and a highly sterilised, cooked vegan diet may not
provide the intestines with enough good quality flora). Absorption
rates of B12 are higher in healthy individuals than in unhealthy
individuals. Studies, based on healthy Indian vegetarian villagers,
showed that none of them exhibited symptoms of B12 deficiency, despite
levels of .3-.5 micrograms of B12.
Dr Gabriel Cousens argues that vitamin B12 deficiency is typically
caused by lack of absorption in the intestinal tract rather than a
lack of this vitamin in the diet. Annie and Dr David Jubb argue that
people have lived in such a sterile, antiseptic environment for so
long that these necessary symbiotic organisms have been less than
present in our diet. They argue that by ingesting soil-born organisms
you can maintain an enormous reservoir of uncoded antibodies ready to
transform specific pathogens, the way nature intended - by eating a
little dirt!
If a person is healthy and on a healthy vegan, high-percentage raw
food diet and does not habitually over-eat, wrongly combine their
foods and abuse their bodies generally, and utilises fasting on
occasion, it is unlikely that they will develop B12 deficiency
symptoms providing their intestinal flora was not previously deranged.
Vitamin B12 deficiency is usually symptomatic of a larger problem i.e.
poor intestinal flora, poor absorption and also lack of sunlight.
Harvey Diamond argues that the entire nutrient issue has been made so
confusing with contradictory information that it is no wonder that
people are bewildered about where to obtain sufficient nutrients.
Unfortunately, some people have been so totally misguided and scared
that no amount of common-sense reasoning of even factual data can
rescue them from the meat, dairy and petrochemical (synthetic food
&#8216;supplement&#8217; suppliers) multi-million pound industries.
The truth is that whatever nutrients the body needs will be contained
in its natural foods (for human beings, raw plant foods). Mother
Nature knows how to provide for her own. Why would it be that we are
created in such a way as to make us a natural plant-eater and hey
presto, there is no vitamin B12 provided for us by plants? If you
can&#8217;t get it from raw fruits, vegetables, nuts, seeds or sprouts
then WE DON&#8217;T NEED IT! Just because a wild fruit or organic
foodstuff contains only a small amount, this does not mean it is
deficient. It means that we only need a small amount!
The pill pushers are quick to say that our soil is deficient, but
according to Diamond and others, if a seed does not receive the
elements it needs IT WILL NOT GROW (OR WILL GROW POORLY - author).
Also, plants obtain nutrients from other sources in greater amounts:
the sun, water and the air. Plants actually obtain only about 1% of
nutrients from the soil.
If you do develop a B12 deficiency, certain urgent dietary adjustments
may need to be made, and there is a possibility that fasting is in
order. In any case, on switching to a healthier diet, be it
vegetarian, vegan or raw food (for optimum health), we should go back
to nature as much as possible and pay little attention to germ phobics
who advise us to scrub our vegetables and fruits. Buy organic and eat
home-grown or wild foods and do not clean them too scrupulously! Just
as nature intended!.
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-**-*-*-*-*-*- 
DO WE NEED VITAMIN B12 SUPPLEMENTS?
By Dr. Bernards, D.C., D.D.
Unfortunately, most people, who eat all kinds of diets, have been so
brainwashed by the pharmaceutical, surgical and junk food industries,
that they become paranoically fearful. They fear that they do not get
enough Vitamin B12 and other essential nutrients in the foods, they
presently eat.
Forget and ignore all that lying, marketing propaganda. Just eat raw,
unprocessed foods with adequate calories, and you can completely
ignore any fearful thoughts that you are not getting enough Vitamin
B12 or essential nutrients. Generally speaking, the nutritional
problem is not that you are eating foods that contain insufficiently
adequate Vitamin B12 and other essential nutrients. The problem
usually, is that you are not satisfactorily absorbing and metabolizing
the Vitamin B12 and other essential nutrients from the foods, that you
are presently eating. You can eat all the foods that you choose to
eat, that contain tons of Vitamin B12 and other essential nutrients.
Unless you correct your ability to absorb this Vitamin B12 and other
essential nutrients, your body will always be deficient in these
nutrients.
These are the only criteria you need to observe, to insure that you
are in good health and to able to improve your health. Look in the
mirror daily, in the nude. Observe every part of your body. Any part
of your body that does not look satisfactory to you, then improve it,
by proper feeling meditation, intense exercise and nude sunbathing.
Make sure, you look well, feel well and are functioning well. Never do
anything that does not improve you. Never do anything from which you
may need to recover. Every moment counts in one's life.
 
*-*-*-*-*-*-*-*-*-*-*-*-**-*-*-*-*-*-*-*-**-
 
Vitamin B12
by Dr. Richard Bargen
 
Herbivorous animals produce Vitamin B12 in their bodies and it is
commonly thought that the human diet should include at least a little
animal protein to supply this vitamin. Only minute amounts (one
millionth of one gram per day) are required, and normal body stores
are adequate for at least five years. It appears that Vitamin B12 can
be synthesized in the human digestive tract as in other animals, but
one way or another there is ample evidence that pure vegetarians
maintain normal levels and good health indefinitely on a diet
apparently devoid of Vitamin B12.
Dr Richard Bargen (USA) in his book The Vegetarian's Self-Defense
Manual (1979) says: "After careful review of all the literature often
quoted as demonstrating 'pure' vegetarians often suffer Vitamin B12
deficiency because of inadequate dietary intake, not one solitary case
was found wherein a vegan consuming an adequate, purely plant food
diet suffered any ill health due to Vitamin B12 deficiency or any
other deficiency. This finding contradicts the statements made in
virtually every textbook of medicine and nutrition I've ever come
across".
Pernicious anemia can afflict meat-eaters as well as vegetarians and
the disease may be corrected by Vitamin B12 injections. Thus it is
shown that the anemia is caused not by lack of B12 in the diet, but by
the body's inability to utilize it, the problem sometimes arising from
deficiencies of other nutrients such as folacin, iron and Vitamin B6.
*-*-*-*-*-*-*-*-*-*-*-*-**-*-*-*-*-*-*-*-*-*-
The B12-Cobalt Connection 
by Mark Mead & John Mann 
B12 is the only vitamin synthesized solely by certain
microorganisms&#8212;many of which are abundant in soil. And the only
vitamin containing a trace element: cobalt. B12 owes its chemical
name&#8212;cobalamin&#8212;to the cobalt at the center of its
molecular structure. Humans and all vertebrates require cobalt, though
it's assimilated only in the form of B12.
Cobalt is important in the plant world. Bacteria on root nodules of
legumes (beans, alfalfa, clover) require cobalt (and other trace
elements) to synthesize B12 and fix nitrogen from air. Soybeans grown
without cobalt are severely retarded in growth and exhibit severe
nitrogen deficiency, leading to death in about one of four plants.
Adding only a few ounces of cobalt per acre can resolve deficiency
symptoms in ten to 21 days.
Cobalt deficiency is far more dramatic in animals, particularly
ruminants (cattle, deer, camels, and sheep) grazing on deficient
pasture. These animals obtain all their B12 from their gut bacteria,
but only if bacteria are provided cobalt salts from pasture. Legumes
with less than 80 parts per billion (ppb) cobalt can't meet ruminant
B12 needs. Under deficient conditions, calves and lambs thrive and
grow normally for a few months as they draw on B12 reserves in liver
and other tissue, but soon exhibit gradual loss of appetite and
failure to grow, followed by anemia, rapid weight loss and finally
death. Marginally deficient pastures cause birth of weak lambs and
calves that don't survive long. These symptoms mirror B12 deficiency
in human infants.
To prevent or alleviate cobalt-B12 deficiency, farmers routinely add
cobalt to animal feeds or salt licks. Some fertilize pastures with
cobalt-enriched fertilizers; others opt for periodic quick-fix B12
injections. With any of these measures, all symptoms are reversed and
B12 in milk and colostrum dramatically increases.
The implication for humans subsisting on vegetarian diets are
profound. B12 synthesis by indigenous bacteria is known to occur
naturally in the human small intestine, primary site of B12
absorption. As long as gut bacteria have cobalt and certain other
nutrients, they produce B12. In principle then, internal B12 synthesis
could fulfill our needs without any B12 provided by diet.
But if cobalt in our diet is on the wane, perhaps the problem isn't so
much lack of B12-synthesizing intestinal flora as lack of cobalt, the
element with which bacteria weave their magic. The burning question
then is: how cobalt deficient is our soil?
Stalking the Wild Cobalt 
Investigating soil-cobalt links, we sought perspectives of two
researchers: an expert in agricultural chemistry, another in
nutrition. Dan Reeter, chief researcher at Bio-Systems Labs in Salida,
Colorado, is creating one of the world's most comprehensive computer
facilities for soil biology testing. Reeter, whose lab has served
agricultural industry for over 40 years, told us: "I can say with
certainty there's a decline of soil cobalt. Confirm this for yourself.
Simply to pick any Ag magazine&#8212;they all push cobalt supplements,
spurred by B12-poor condition of crops."
Reeter said soil bacteria, comprising 20 percent of soil biomass, is
destroyed or inactivated by ag chemicals, inhibiting uptake and
metabolism of cobalt and other trace elements. Reeter directly traces
this problem to increasing presence and proportion of B12 analogues
("false" B12). Reeter reports his extensive tests at Bio-Systems
demonstrate plants grown in organically managed soil make
significantly higher levels of usable B12.
Robert Kay, PhD candidate in nutrition at the Univ. of Connecticut,
emphasized uncertainties in B12 research, especially in light of new
methods to measure B12 and new insights these methods made available.
He also cautioned categorization of "true" vs. "false" B12 may be too
absolute. "We no longer talk about simply B12, since we now know
there's many varieties of cobalamins with varied biological action
(i.e., availability). There is no 'gold standard' in this area."
Asked if current research suggests an across-the-board decline in B12
due to soil demineralization, Kay responded, "It's complex to study,
and probably premature to make hard conclusions. But
subjectively&#8212;yes, I have a sneaking suspicion that speculation
is valid."
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
DR. HERMANN BAKER and RUTH GRAY
Where's the B12 ?
The "Vegetarian B12" Crisis 
One alarm surfaced in the natural foods community in the past several
years. A spate of articles last year in East West, Macromuse and other
dietary/ health journals cast concern over adequate B12 in a narrow
framework as a vegetarian problem, with possible B12 deficiencies
especially in the macrobiotic community and macrobiotic diet scheme.
Concern over "vegetarian B12" crystallized in January 1988 American
Journal of Clinical Nutrition report on B12 in 17 macrobiotic mothers
and their infants.
Lab tests by Bonnie Specker, PhD at Univ. of Cincinnati Medical Center
Dept. of Pediatrics and Harvard Epidemiologist Donald Miller, MS,
showed 56 percent of the subjects don't get enough B12 for normal cell
function. Two infants showed signs of possible neurological damage,
quickly corrected by B12 supplements.
To researchers' surprise, mothers who regularly consumed various
seaweeds -- previously thought to be rich sources of the vitamin --
were among the most deficient. Moreover, many who regularly ate fish
showed low B12 levels.
What was going on here? 
Specker and Miller soon completed a larger study of 169 macrobiotic
adults and children in the Boston area: 51 percent of the adults had
B12 levels below the range considered "normal" by nutritionists --
though no macro mom showed outward signs of deficiency, and some with
over a decade of macrobiotic background showed "normal" serum B12
levels.
Meanwhile, across the Atlantic, Dutch scientists were studying 50
macrobiotic children in Holland, aged ten to 20 months. Pieter
Dagnalie, MS, of the Wageningen Agricultural University told East West
that low serum B12 levels and enlarged red blood cells (a B12
deficiency symptom) was observed in 12 of the 50 children.
The studies in and of themselves weren't conclusive indictment of the
B12 value of macrobiotics. For one, Specker/Miller studied
macrobiotics from one small geographic zone who may not represent the
continental macrobiotic community. Also, risk factors like alcohol and
cigarettes weren't considered in either study. But high-profile
instances of severe B12 deficiency in New England macrobiotic children
gave scientists' reports human faces and urgent tones.
That May an East West article titled "The Myth of Vegetarian B12"
ignited fierce controversy over the B12 value of vegetarian -- and
especially macrobiotic -- dietary practices. Almost overnight many
people began eating more animal foods as a hedge against B12
deficiencies.
What is the right answer? What is the problem's exact scope and
nature?
Second Thoughts 
The articles didn't sit well with Sylvia Gray. "I was very disturbed,"
recalls Gray, "since they were not addressing the key issues. After
careful review of major B12 texts (over 50 articles), I bombarded
leading B12 scientists with letters, asking questions and offering
perspectives."
Macrobiotic mom with a background in pre-med, medical terminology and
related fields, Gray was armed with indefatigable curiosity and grasp
of detail, yet held no title to expertise in B12 biochemistry. Instead
of being dismissed as layperson, her inquiries were taken seriously.
One authority offered to present her concerns at an international
symposium.
Her homework confirmed a gut feeling: critical aspects of the B12
controversy aren't getting a hearing. For one, she explains, "B12
deficiency and issues around it are problems in the general populace,
not just macrobiotics or vegetarians." Indeed, B12 weaves a biochemic
plot rife with surprise twists.
Supply-Side Dietetics? 
First, it's simplistic to assume low-B12 diet is the sole, sufficient
cause of B12 deficiency. If this is true, how to account for the fair
percent of macrobiotic mothers with normal B12 and stable physical
condition after ten years or more?
Theoretically, it is difficult to become deficient with even marginal
amounts of B12 in diet. For example, if dietary B12 decreases, the
intestine compensates to absorb a higher percent. Over 75 percent of
what passes into bile to be excreted is recycled through the small
intestine.
Also, a human body tenaciously stores B12 for years. Adult bodies
store 1,000 times the daily requirement. And our small intestine hosts
bacteria that synthesize small but ample amounts of B12.
Several factors complicate the picture. For one, demand surges in
pregnancy and breast-feeding, so nursing infants and mothers are most
at risk. Also, modern life presents hosts of "B12 antagonists" to
inhibit B12 absorption or use.
So while one person may assimilate, utilize and conserve B12 quite
well from a diet with minimal B12, another may consume B12-rich foods,
yet actually be more at risk of deficiency. Emphasis on foods' B12
content must be balanced with our varying B12 capacity. We'll explore
specific, individual dietary factors that can hinder or enhance B12
utilization.
B12 in America 
Specker/Miller and Dutch studies beg a larger question: How does the
macrobiotic population compare with the general population? There are
more clues than answers -- but the clues are ominous.
In 1985 Dr. Ralph Carmel of So. California University Medical Center
reported a monthly rate of 30 patients with low serum B12, less than a
third of whom had typical signs of blood deterioration.
In 1987 a study in the Journal of Laboratory and Clinical Medicine
(April 1987) found a condition involving "subtle [B12] absorptive
dysfunction... may be relatively common" in Americans. "Subtle
absorptive dysfunction" is seen increasingly in people with
unexplained low serum B12 -- those with adequate Intrinsic Factor
("IF", which assists in B12 utilization) and sufficient dietary
intake.
Adequate dietary B12; no clinical symptoms; yet, B12 problems. Could
B12 malabsorption be the rule in America, rather than exception?
The question isn't as easy to answer as it seems, for what constitutes
reliable testing is as fraught with controversy as the question of
foods' B12 content.
"This Is Only A Test..." 
One alarm triggered by East West's article was the finding many
vegetarian and macrobiotic staples' B12 ratings didn't stand up to
"new, improved" radioassay-plus-purified-IF analysis. By the new
tests, what was believed B12 by older bacterial tests was found to be
part "true" B12, but in greater part "B12 analogue" -- pseudo-B12 that
serves no B12 function and can actually inhibit B12 utilization.
For macrobiotics and vegetarians, reliable B12 sources such as
pickles, tempeh, shoyu, miso, seaweed, bluegreen algae were suddenly
in doubt. Had we been deluding ourselves? One East West reader angrily
denounced macrobiotic teachings (and teachers) that assured adequate
B12 in such sources.
Working Out the Bugs 
Since Pasteur's premature conclusion about the microbial origins of
disease (a position he later refuted), modern man has waged a losing
war on bacteria. Losing, not only because microbes are infinitely more
adaptable (and far more numerous!) than we humans, but also because if
we win the war on bugs, we'll destroy ourselves as well, for bacteria
form critical and irreplaceable links in the food chain.
The simple truth of B12 is neither we, nor animals, nor plants, make
B12. It is produced only by bacteria. B12-producing bacteria dwell not
only in our own intestines and intestines of ruminants (cattle, deer,
camels, sheep), but also in the intestines of Earth itself: soil.
B12 is the only vitamin synthesized solely by microorganisms. And the
only enzyme containing trace element cobalt. In fact, B12-producing
bacteria can't synthesize B12 without cobalt. B12 owes its chemical
name -- cobalamin -- to the cobalt core of its molecular structure.
Cobalt is an essential element for humans and all vertebrates -- but
only assimilated in the form of B12.
Then came a plot twist. Sylvia was convinced radioassay wasn't the
atomic clock of accuracy it was said to be. It requires delicate
stability, and the testing medium easily becomes too acid for accurate
results. Gray believes microbiological test with Ochromonas
malhamensis, is superior. "A wealth of research shows O. malhamensis
far more specific [for true B12] than Specker's radioassay-with-
purified-IF," Gray insisted.
Investigating the accuracy of different tests, we questioned a leading
authority on B12 and were assured emphatically the new radioassay is
the most reliable. For corroboration, we were referred to O.
malhamensis expert Dr. Herman Baker, Ph.D., professor of Preventive
Medicine at New Jersey College of Medicine. To our surprise, Dr. Baker
refuted radioassay's reputation, contending to the contrary, O.
malhemensis is the only test to screen out inactive B12 analogues. Dr.
Baker told us:
"O. malhemensis is the most specific tool to analyze true B12, in
biological fluids, tissues or any food containing B12. It analyzes
only metabolically active forms and will not pick up any analogues.
Radioassays, by comparison, are always open to criticism. While O.
malhemensis is both accurate and precise, radioassay is precise but
not accurate -- it gives erroneously high readings."
So a most ironic picture emerges. The entire "vegetarian B12" panic --
singling out non-animal foods as devalued B12 currency -- may be based
to some extent on a red herring. The new radioassay may be easier to
administer, and therefore cheaper and certainly more convenient for
large establishments -- but it's misleading.
The Truth of "False B12" 
So are reports of high B12 analogue ("false B12") in vegetarian fare,
says Gray.
Actually, B12 analogues surfaced in research in the early '50s -- and
not in pickles or tempeh. In 1955 British workers demonstrated
analogue presence in dairy foods. By the 1970s it was clear animal
foods contained abundant analogues.
Says Gray, "It's a big mistake to think only plant foods like seaweed
and algae have analogues. The stuff is ubiquitous."
Asked what factors are identified as causing increased analogues, Gray
cites various environmental factors: heavy metals and chlorine in
municipal water, soil mineral imbalances and deficiencies, and food
refining, especially since niacin and riboflavin are required for
bacterial synthesis of true B12. Moreover, says Gray, "evidence,
though incomplete, suggests B12 content of both animal and vegetable
foods is on a downward trend."
As example, Gray points out in 1968 beef liver samples (tested with O.
malhamensis) yielded a B12 content of 122 mcg per 100 grams. Twenty
years later Specker found only 3.9 mcg/100 grams in beef liver (her
mean on four tests) -- approximately 95 percent less!
Gray also noted non-vegetarian infants used as "controls" by Specker
showed UMMA excretion -- a measure of possible B12 deficiency -- that
were "horrendously elevated." Below 4 is considered normal, and
"controls" registered over 20.
Alarmed by the beef liver and infant UMMA finding, Gray contacted a
California lab to run tests using O. malhamensis. The lab's head, Dr.
John Fukuoaka, purchased the foods and did repeat tests himself.
Tested were Swiss cheese, chicken breast and beef heart. Tests in the
'60s showed B12 levels (respectively) of 1.71, 0.5 and 14.2 mcg/100 g.
Yet Dr. Fukuoaka's 1989 tests failed to reveal any traces of B12
whatsoever!
Gray also points out the Dutch and American "vegetarian B12" studies'
tests of vegetarian foods can't be taken at face value because of the
testing method used, and also the wide variability in quality that
certainly exists in different brands of the same food. Tempeh tested
in the van den Berg (Dutch) and Specker (American) studies showed
values termed "negligible" in by Specker/Miller. Yet, when Dr.
Fukuoaka tested tempeh from Washington's Turtle Island Soy Dairy, it
weighed in at a robust 4.6 mcg/100g!
Thus, while eating seaweeds, tempeh and certain other foods may place
higher on the B12 spectrum than the panic suggested, that spectrum on
the whole may be declining at a precipitous rate.
--------------------------------------------
"Nature First Law" The B12 Truth
by David Wolfe & Stephen Arlin
Amongst the tangled web of humanity's fanatical presuppositions have
arisen a myriad of medical misconceptions; the vitamin B-12 myth,
anaemia syndrome, and the protein deficiency concept are three
startling examples.
 
A vitamin B-12 deficiency arises when there is a complete disruption
in the body's internal flora. In a normal situation, vitamin B-12 is
absorbed from bacteria in the intestinal tract. A small percentage of
long-term cooked food vegetarians who eat extremely degenerated
beverages and sterilised foods (especially carbonated soft drinks) are
affected by a B-12 deficiency, which 'miraculously' disappears on a
raw food diet - especially when wild or garden plant foods are eaten
unwashed. Unwashed wild or garden plants contain the proper bacteria
to create excellent intestinal flora. Anaemia is an iron deficiency
which affects vegetarians who eat cooked food, which destroys vitamins
and minerals. Again, this problem is easily remedied by eating
green-leafy vegetables.
 
All these come to prove that in the conduct of their daily lives
people are guided not by common sense, but by the destructive
addictions and vain superstitions particular to cooked-food eating.
There exists in this world countless political parties, religious
sects, and other groups that concern themselves with trivial questions
of strictly limited interest. Henceforth, the primary duty of true
humanity should be to wage an urgent and decisive campaign against
addictions and superstitions of every description. This is the only
basic means by which humanity will succeed in attaining that
plentiful, comfortable, healthy, long, and happy life which it has
always desired.
 
Cooking stands in opposition to all intellectual well-being. It
proclaims a curse against the freedom of the healthy spirit.
 
 
*-*-*-*-*-*-*-*-*-**-*-*-*-*-*-*-*-*-
THE B-12 QUESTION
 
FACTORS THAT AFFECT DIETARY B12 NEEDS
Of course, maybe we need to qualify which "vegans" are clearly at
risk and which one's might "theoretically" be at risk.  First,
consider some of the factors that are known to increase one's
need for B12:
     (1)  Meat or other animal products and refined carbohydrates
          (sugars) when used generously may more than double B12
          needs.
     (2)  Persons who use drugs, chemical, or beverages which
          destroy B12 (e.g., tobacco, alcohol, caffeine, etc.)
     (3)  Megadoses of vitamin C may produce B12 deficiency by
          destroying the cobalamins during transport through the
          gastrointestinal tract (Hines, 1975).  Quantities more
          than 1/2 of a gram can destroy 50% to 95% of B12 in
          the food.
     (4)  Oral contraceptives are used (affects the B12 binders
           of the blood).
     (5)  egg albumin and egg yolk decreases B12 absorption
     (6)  Intestinal parasitism (e.g., tapeworms) and explosively
          growing bacterial floras can effectively compete with
          the host for the vitamin
Given these factors that do increase need, it is apparent that
meat eaters do need more B12, but presumably this is adequately
compensated for by the fact that they consume more dietary B12.
It is of course possible that the compensation may not be great
enough.  Rather than only speculate, however, upon a
"theoretical" deficiency, it would be best to have in hand some
actual actuarial data documenting from large samples the relative
rates of B12 deficiency disease among omnivores as compared to
vegans.  So far, I've not seen any such actuarial data compiled.
But this is understandable when we keep in mind that B12
deficiency is actually rare and of the cases occurring 95% of
those cases are not due to a simple dietary deficiency but rather
to physiological absorption/utilization problems.
B12 DEFICIENCY AMONG VEGAN INFANTS AND CHILDREN
There are, however, amply studies (see Chanarin et al., 1985;
Dagnelie et al, 1989a; Dagnelie, 1989b) upon some groups of
vegans whose young  children and infants are documented to show
an higher than expected incidence of the signs and symptoms of
B12 deficiency (see references below).  This concern for the
children of some fad vegetarians that should be seriously noted.
There is enough evidence (see references below) to here warrant
concern that some vegan groups do incur a risk of B12 deficiency
among their young children.  In particular, vegetarian groups
prone to certain "fad" vegetarianism like that of macrobiotic or
crudivore diets, seem to sometimes (again, not consistently) have
a higher incidence of B12 deficiencies among their young
children.
Why certain vegetarian diets or practices seem to incur this
problem is not yet understood.  The heavy use of nori, for
instance, could be one explanation.  The problem with algae
sources like spirulina or nori is not only that they are low in
what is being NOW measured as B12 by newer methods (see Herbert,
1988) but that it may not be a true B12 but possibly contains
what has been referred to as noncobalamin analogues of B12 that
might actually interfere with the absorption of true B12.  In any
case, "B12" from spirulina or nori, if it is true B12, is simply
NOT bioavailable (see Dagnelie, 1991).  Another possible
explanation would be the "explosive" growing of bacterial floras
that can be stimulated by certain very high fiber diets (which
would characterized the extreme macrobiotic diets of eating only
cereals, particularly rice, which are high in the slowly
fermentable fibers that most readily promote microbe
proliferation)
In any case, to err on the side of caution, certainly lactating
vegetarian women and young vegan children should certainly take
some supplements.  The Nutrition Standing Committee of the
British Paediatric Assoc recommended in its special report on
vegetarian weaning (ARCHIVES OF DIS. IN CHILDHOOD, 1988,
63:1286), for instance, recommended B12 supplements at weaning
and for breast feeding vegan mothers.
RECOMMENDED AMOUNTS OF B12
Now, before we consider the more controversial question about
whether or not adult vegans have an higher incidence of B12
deficiency disease than omnivores, it might be helpful to keep in
mind some of what is known about about B12 needs.
Now, the amount of B12 actually needed by the body is incredibly
small and the RDA level is of course more than you need, due to
considerations for a safety margin but also because of the
measurement problem for small amounts of B12 and the consequent
assessment of now much B12 is really necessary for human beings.
The National Research Council recommends 3 micrograms (3
millionths of a gram) per day to meet the body's needs.  Victor
Herbert, who is probably the leading authority on B12, suggests
that 1 microgram would be a better RDA, and he puts the actual
requirements of *absorbed* B12 to be round .1 microgram/day
(hence, the NRC recommendation may in practice be some to 6 to 30
times greater than our actual requirement).
Absorption of the vitamin also decreases with increased intake.
At low levels of intake the mean absorption is 70% (even higher
for people with low serum levels of B12), but at high intake
levels the absorption rate drops to about 16%.
The fact of the matter is that you need very little and your body
can store the stuff for 3 to 5 years.  Hence, you simply don't
need to consume B12 every day.  Another point maybe to keep in
mind is that researchers really don't know how much low levels of
B12 is in our foodstuffs since their is not yet a sensitive
enough  assay for trace amounts of B12.
The main rout of loss of bodily B12 in the bile, while most of
the bile is effectively reabsorbed (more than 90%), some is not
thereby making for a loss of B12 (about .1 microgram/day).
Because vegans generally eat less fat and no cholesterol, their
production of bile is less and it is therefore likely that their
need for B12 replacement would also be less.
VEGAN  SOURCES OF B12
It is true that cultured sources may have little or no
B12, but this depends on the culturing process.  Nutritional
yeast, for instance, if cultured under controlled conditions
so stringently that no bacteria is allowed to grow
along with the yeast, then indeed there will be no B12, since the
only source in nature is from bacteria  (incidentally, I have
been told that the gene for B12 from bacteria could theoretically
be cloned onto nutritional yeast so that we could then not only a
tasty yeast but one with more than enough B12).  Some nutritional
yeasts, may use a B12 rich feed for the yeast, in which case the
yeast would then be a good source of B12.
It has been reported that B12 is to be found on the roots and
stems of tomatoes, cabbage, celery, kale, broccoli, and leeks.
Victor Herbert, however, found that "well washed" plant foods
contain no B12 except for trace amounts in some rhibozium-
bacteria-containing root nodules.
Some recent dietary intake studies of vegans showed them to be
consuming, (including B12 from fortified foods like certain soya
milks and margarines) an average intake of 1.2 -1.8 micrograms
(Carlson et al., 1985; Sanders et al., 1987; Rana et. al.).  In a
Swedish study where fortified foods were not used, the average
intake of .35 micrograms was recorded (Abdulla et al., 1981).
Gill Langely (1988), in his fine survey of the research on vegan
nutrition, reports a study indicating British vegan pre-school
children had a mean intake of 280% of the British RDA (but 5 did
have intakes less than the recommended intake (Sanders, 1981).
An U.S. vegan community that used supplemented soya milk and
yeast, had mean intakes of 15 micrograms or about 660% of US RDA
for children.  In none of the above groups were any clinical
signs of deficiency found.
Maybe a more important consideration than what is to be found in
our foods is that much vitamin B12 is actually produced by the
body itself.  Bacterial flora in the gut, but also bacterial
growth in the mouth, around the teeth and gums, in the
nasopharynx, around the tonsils and tonsillar cypts (another
reason not to remove tonsils if possible), in the folds at the
base of the tongue and even in the upper bronchial tree can
produce B12.
It is known that the B12 is produced in huge amounts in the colon
(5.0 micrograms/day), though it doesn't seem that it can be
absorbed through the walls of the colon.  The small intestine,
however, can absorb B12 and indeed some B12 producing bacteria is
to be found there.  It is possible that enough intrinsic factor
enters the small intestine still sufficiently active to bond with
B12 for absorption. It is also possible that vegan physiology
enables a more ready absorption (or lower need?), than
theoretically expected.  Who knows?  What we do know that
people's ability to absorb many nutrients increases as one's need
for those nutrients increases.  For example:
     ". . . vegetarians appear to "undergo physiological
     adaptation enabling them to make somewhat better utilization
     of iron than would be expected from iron bioavailability
     studies involving the feeding of vegetarian diets to
     omnivores or involving the testing of particular components
     characteristic of vegetarian diets with omnivore subjects."
          (from Kies & McEndree "Vegetarianism and the
           bioavailability of iron" in Kies (ed.) NUTRITIONAL
           BIOAVAILABILITY OF IRON, 1982).
Hence, we must exert some caution in extrapolating the
nutritional needs and adaptive capacities of omnivores to that of
vegans.  Better, therefore, to look at the DIRECT evidence of
vegan health or deficiency.
ARE ADULT VEGANS AT A GREATER RISK OF B12 DEFICIENCY?
Vegetarians who are not vegans but still consume milk products
and eggs, probably not need to worry about B12 deficiencies.
Indeed, it is not evident that sensible adult vegans actually
suffer from a greater incidence of B12 deficiency than do
omnivores.  If one eats a variety of food products, consumes
fresh vegetables and is not on antibiotics, then the B12 being
produced by bacteria in the gut and the trace amounts from foods
may well be sufficient.  The direct evidence for this comes from
those studies that have actually tested vegans to see if B12
deficiencies turn up.  In general, the results uniformly indicate
that even in the case of those vegans who for decades have not
taken any supplements they still appear to have adequate B12
levels.  While the serum levels of B12 tend to be lower than that
of an omnivorous control group, hematologic evidence of vitamin
B12 deficiency is not present.
As Gill Langely reports:
    Accepted normal serum levels fall within a wide range -- from
    100-900 pg/ml.  Values below 80pg/ml suggest a possible
    deficiency of B12 while between 80 and 140pg/ml there may or
    may not be symptoms of deficiency.  LOWER THAN NORMAL SERUM
    LEVELS OF THE VITAMIN ARE NOT, OF THEMSELVES, INDICATIVE OF A
    DEFICIENCY.  As already mentioned, vegans of up to 20 years
    standing with no obvious source of the vitamin in their diets
    only very rarely have clinical symptoms of deficiency.
    Although their serum level of B12 does fall over a number of
    years it often stabilizes at about 100pg/ml.  Vegans who take
    supplements or fortified foods generally have higher serum
    levels of the vitamin, while VEGAN MACROBIOTICS OR SMOKERS
    MAY BE PREDISPOSED TO B12 DEFICIENCY.
    Consequently, surveys of vegans document a wide variation of
    serum levels of B12.  On report (Ellis, 1967) mentions values
    between 30 and 650 pg/ml with a mean value (of 20 subjects)
    of 236pg/ml, compared with a range of 120-740pg/ml and a mean
    serum value of 441 pg/ml in matched omniovre control
    subjects.  There was NO CLINICAL EVIDENCE OF B12 DEFICIENCY
    EVEN IN THOSE VEGANS WITH THE LOWEST SERUM LEVELS, although
    one 80-year-old subject who had been a vegan for only 2 years
    had pernicious anemia.  Three vegans who had been on the diet
    for 17 years without taking supplements were healthy, with
    serum B12 levels of 150, 375 and 450pg/ml, and normal amounts
    of haemoglobin in the blood.
    Haematological measurements (Sanders it al, 1978) of 34
    vegans who had been on the diet for between one and 30 years
    revealed a range of serum B12 levels from 94-675pg/ml -- all
    ABOVE the value of 80pg/ml at which deficiency symptoms can
    be expected.  The majority of subjects took B12 tablets or
    food fortified with the vitamin, and those who did had higher
    amounts in their blood.  THE SERUM LEVELS OF THREE SUBJECTS
    WHO HAD BEEN VEGAN FOR 6-13 YEARS (LONG ENOUGH THEORETICALLY
    TO EXHAUST LIVER STORES OF B12) WITH NO OBVIOUS DIETARY
    SOURCE OF B12 WERE ALSO ADEQUATE, at 120-230pg/ml.  All the
    vegans were healthy, none showed symptoms of B12 deficiency
    and all had normal haemoglobin values.  The same report lists
    other surveys of vegans which have failed to show symptoms of
    dietary deficiency of B12.  [emphasis his]
Given what conservative authorities have to say in theory about
B12 (especially those that would undertake an analysis of the
composition of a vegetarian diet), we should expect to see a
greater incidence of B12 deficiency in vegans than in non-vegans,
yet there is no such difference as far as I know.
Of course, people will cite some case studies of some unfortunate
vegans but such case studies are limited in that we don't have a
proper comparison with non-vegans and by now it should be
apparent that many other causes besides dietary deficiency can be
at fault.  If one looks at these case studies closely, the
individuals are often reported as having other deficiencies
thereby undermining the very point that such cases might thought
to have illustrated in the first place.
What is interesting is that B12 is so extremely rare that even
single case studies get published, but the generalizability of
such case-studies to the general population of vegans is not to
automatically be undertaken.  More evidence than this is needed,
especially when the confound of physiological
aborption/utilization problems are often not properly ruled out
in these case studies.
CAUSE FOR VEGAN PANIC?
Let it again be said, however, that B12 deficiency is "rare"
among vegans and that over 95% of deficiency problems are not due
to a simple intake inadequacy but are due to an malabsorption
problem.  the development of a serious B12 deficiency is not a
simple or well understood matter but it is known that absorption
and conservation of B12 in the body is more important than how
much is to be found in the diet.
known causes of malabsorption are a lack of intrinsic factor
(e.g., due to pernicious anemia, destruction of gastric mucosa,
etc.), removal or disease of the second portion of the ileum,
competition for B12 by microorganisms or intestinal parasites,
toxic substances, etc.
beside malabsorption, there are also possible problems (see
herbert, 1973) in utilization (e.g., enzyme deficiencies, liver
or kidney disease, etc), increase loss (e.g., renal disease) or
for an increase requirement (e.g., hyperthyroidism, lactose
intolerance).
still, if one has an absorption, loss, or increase need problem,
then presumably when little B12 is available in the diet then
still less is going to be assimilated.  now, what can vegans do
to prevent a B12 deficiency?
HOW VEGANS MIGHT INCREASE THEIR B12 INTAKES
Fresh garden pricked vegetables, particularly root vegetables,
that are not overly scrubbed cleaned or pealed will have some b-
12 on their surface.  Boiling such vegetables and then throwing
out the water would make for a loss of this B12.
Since B12 is predominantly produced by bacteria (no animal
produces its own), then foods grown in soils where the bacteria
flora is rich would presumable have more B12 on their surface.
Hence, organically grown foods will probably be richer in B12.
There is now some recent evidence (Combs, 1991) that some peas
and bean actually produce their own B12.  It was previously
thought that the only source in nature was bacteria.  This would
suggest that such peas and beans would have their B12 throughout
rather than just on the surface.  Still, this probably will not
suffice as a single plant source to provide sufficient B12.
A simply but useful recommendation is to chew one's food properly
and leave plenty of time between meals helps absorption.  The r-
binders in saliva help to hold onto the B12 in the food until it
reaches the small intestine where it absorbed (Fleming, 1978).
TAKING SUPPLEMENTS.
Multivitamin preparations containing B12 is probably not a good
idea.  Besides consuming so-called vitamin "d" which most people
do not need and which has been implicated in helping to cause
arteriosclerosis and osteoporosis, these preparations contain
breakdown products of B12 that can actually have an anti-B12
effect.  Hence, multivitamins may contribute to the very
deficiency that they were supposed to correct.  Victor herbert
(1962), the leading authority on B12, reported that all of the 10
multivitamin-mineral products that he tested showed anti-B12
breakdown products.  Tests for B12 in the blood unfortunately
cannot discriminate between the true vitamin B12 and its
breakdown products.
For healthy adult vegans I do think we should be careful about
recommending routine B12 supplements.  Even though complete
absorption is not likely, the dosages are probably still too high
(1200 mcg).  There is some case studies and experimental evidence
that an excessive B12 consumption encourages cell division in
general and certain tumor cells in particular (bergevin et al.,
1976; chauvergne, 1970).
In general, use of B12 supplements should be certainly be
considered by pregnant and lactating women, young infants and
children, the elderly and vegans not in good health or who still
smoke.  Serum levels of B12 are lower for smokers than non-
smokers (this may be an effect of the cyanide content of tobacco
smoke, which the body attempts to detoxify by a means that
unfortunately uses up the stores of B12).
Non-smoking, healthy adult vegans who eat sensibly, are not on
medications (e.g., antibiotics) and who do not daily drink
alcohol probably do not need to take supplements.  If such vegans
are going to take supplements, then they should probably not take
them on regular basis since the doses are too high.
Individuals even on conventional diets (diets high in fat and
animal protein which increase the need for B12) still only need
about 1 mcg per day according to Victor Herbert (recent revision
of RDA recommendations has lowered the amount from 3 mcg/day to 2
mcg/day).  Maybe half of a typical 1000 mcg pill about once month
would be more than sufficient.  Finally, vegans and non-vegans
should make sure that their B12 supplements are derived from
bacteria cultures and do not contain spirulina or nori.
If one has been a vegan for a many years, it might be a good idea
to have one's serum B12 levels checked.  The normal range is
about 150-750 pg/ml according to the merck manual.  Others put it
at 100-900 pg/ml.  There is no exact cutoff.  Vegans, of course,
will have levels at the low end but this by itself is not a cause
for alarm.  After all, the "normal" range is based upon research
from an omnivorous population and vegans do have a lower need for
B12 and are more efficient at preservation of extant stores.
indeed, it could be argued that the "true normal" range might
well closer to that of vegans.  The "ideal" physiological
functioning has yet to be determined, but we do know that almost
all investigators reporting on vegans report them as being above
average in health and more active.
REFERENCES 1: General
Abdulla et al. (1981).  Nutrient intake and health status of
    vegans Chemical analyses of diets using the duplicate portion
    sampling technique.  AM. J. CLIN. NUTR., 34:2464-77.
Akers, Keith (1989).  A VEGETARIAN SOURCEBOOK: THE NUTRITION,
    ECOLOGY, AND ETHICS OF A NATURAL FOODS DIET.
Bergevin et al, (1976).  Pernicious anemia terminating in acute
    myeloblastic leukemia.  SOUTHERN MEDICAL JOURNAL, 69:110.
Carlson et al. (1985).  A comparative evaluation of vegan,
    vegetarian and omniovre diets.  J. PLANT FOODS, 6:89-100.
Chauvergne, J.  (1970).  The risk of administering vitamin B12 to
    cancer patients.  SEMAINE DES HOSPITEAUX PARIS 46:2170
Combs, Gerald (1991).  VITAMINS: THEIR ROLE IN NUTRITION &
    HEALTH.
Dagnelie et al. (1991).  Vitamin B12 from algae appears not to be
    bioavailable.  AMER. J. OF CLINICAL NUTRITION, 53:695.
Fleming, A. (1978).  Serum vitamin B12 levels and vitamin B12
    binding proteins of serum and saliva of healthry Nigerians
    and Europeans.  AMERICAN J. OF CLIN. NUTRITION, 31:1732.
Hector & Burton (1988).  What are the psychiatric manifestations
    of vitamin B12 deficiency?  JOURNAL OF THE AMERICAN
    GERIATRICS SOCIETY.  36(12):1105-12,
Herbert, V. (1962).  Harmful B12 breakdown products in
    multivitamins?  MEDICAL WORLD NEWS, (Sept. 28):12-13.
Herbert, V. (1973).  The five possible causes of all nutrient
    deficiency: Illustrated by deficiencies of vitamin B12 and
    folic acid.  AMER. J. OF CLIN. NUTRITION, 26:77.
 Herbert, V. (1988).  Vitamin B12: plant sources, requirements,
    and assay.  AMER. J. OF CLINICAL NUTRITION, 48(3):852.
Hines, J. (1975).  Ascorbic acid and vitamin B12 deficiency.  J.
    OF AMER. MED. ASSOC., 234(1):24.
Thrash & Thrash (1982).  NUTRITION FOR VEGETARIANS, 1982.
REFERENCES 2:  Group comparison studies involving adult
vegetarians.
Bar-Sella et al. (1990).   Vitamin B12 and folate levels in long-
    term vegans.  ISRAEL JOURNAL OF MEDICAL SCIENCES. 26(6):309
Ellis & Montegriffo (1970).  "Veganism, clinical findings and
    investigations.  THE AMER. J. OF CLIN. NUTR., 23(3):249.
Ellis & Mumford (1967).  The nutritional status of vegans and
    vegetarians.  PRC. NUT. SOC., 26:205-12.
Ernst et al. (1986).  Blood rheology in vegetarians.  BRIT. J. OF
    NUTRITION, 56(3):555.
Rana et al. (1986).  Taurine concentratins in the diet, plasm,
    urine and breast milk of vegans compared with omnivores.  BR.
    J. NUTR., 56:17-27.
Sanders et al. (1977).  Haematological studies on vegans.  BRIT.
    J. OF NUTR., 40:9
Sanders, T. (1978).  The health and nutritional status of vegans.
    PLANT. FDS. MAN, 2:181-93.
Sanders & Purves (1981).  An anthropometric and dietary
    assessment of nutritional status of vegan preschoold
    children. J. HUM. NUTR., 35:349-57.
Sanders et al. (1987).  Blood pressure, plasma renin activity and
    aldosterone concentration in vegans and omnivore controls.
    Hum. Nutr.: Appl. Nutr., 41A:204-11
Smith (1962).  Veganism, a clincal survey with observations of
    vitamin B12 metabolism.  THE BRIT. MED. J, 1(June 16):1655.
Wokes et al. (1955).  "Human dietary deficiency of vitamin B12.
    THE AMER. J. OF CLIN. NUTR., 3(5):375
REFERENCES 3:  Studies involving some vegetarian children
indicating the presence of B12 deficiency.
Chanarin et al. (1985).  Megaloblastic anaemia in a vegetarian
    Hindu community.  LANCET, 2:1168
Dagnelie et al. (1989a).  Nutritional status of infants on
    macrobiotic diets aged 4 to 18 months and matched omnivorous
    control infants: a population-based mixed-longitudinal study.
    Weaning pattern, energy and nutrient intake.  EUR. J. CLIN.
    NUTR., 43:311.
*-*-*-*-**-*-*-*-*-***-*-*-*-*-*-**-*-*-*-*-
Vitamin B12 
by Dr. Harvey Diamond
Where do the animals whose meat we eat get theirs? Vitamin B12 is
found in plants in very small amounts. But the way Vitamin B12 is
secured is primarily from that produced in the body. The stomach
secreted a substance called &#8220;intrinsic factor,&#8221; which
transports the vitamin B12 created by the bacterial flora in our
intestines. Our actual need for vitamin B12 is so minute that it is
measured in micrograms (millionth of a gram) or nanograms (billionth
of a gram). One milligram of vitamin B12 will last you over two years,
and healthy individuals usually carry around a five year supply.
Putrefaction hampers the secretion of &#8220;intrinsic factor&#8221;
in the stomach and retards the production of vitamin B12. So
flesh-eaters are more apt to develop a vitamin B12 deficiency than
vegetarians!
*-*-*-*-*-*-*-**-*-*-*-*-*-*-*-**-*-*-*-*-*-
EXCERPT FROM THE BOOK "THE RAW SECRET" by
Frederic Patenaude
"Vitamin B12 Hoax"
Vitamin B12 is essential for health and it is not usually found in a
strict vegan diet. Symptoms of B12 deficiency can include numbness in
the hands and feet; unsteadiness and poor muscular coordination; and
even cognitive deficits such as confusion, mental slowness and memory
problems.
Normally, vitamin B12 is made in the intestinal flora of the
intestines with the help of beneficial bacteria. If the intestinal
flora is in good shape and if we eat some unwashed homegrown or wild
greens, we should not suffer with this deficiency.
The most important thing is to make sure you do not destroy your
intestinal flora with (in order of importance):
1. The use of antibiotics
2. Many prescribed drugs
3. Many popular herbal remedies that contain caffeine and multiple
toxic substances
4. Herbal intestinal cleanses
5. Repeated colonics
6. Overeating, which causes food to ferment and produce an array of
poisons and acids that will impair the intestinal flora.
7. Coffee, tea and other stimulants
8. An excess of acid fruits (for most people, more than 4-5 oranges,
or 1-3 grapefruits a day)
9. Raw garlic, onions and strong, spicy foods and condiments,
especially foods rich in mustard oil
If you believe that you may have partly destroyed your intestinal
flora (the use of antibiotics is the main culprit), you may have
reasons to worry about a vitamin B12 deficiency. In his article,
Vitamin B12 Recommendations for Total-Vegetarians, Dr. Alan Goldhamer
comments:
"Upon reflection, we should note that in a more primitive setting,
human beings almost certainly would have obtained an abundance of
vitamin B12 from the bacterial "contamination" of unwashed fresh
fruits and vegetables, regardless of their intake of animal products.
Human vitamin B12 deficiency is very unlikely to occur in such a
setting. Only very small amounts of dietary vitamin B12 are needed
because our bodies do a fabulous job of recycling this essential
nutrient. A person living in the ancestral environment regularly would
have consumed fresh fruits and vegetables that were not consistently,
fastidiously cleaned, as we routinely do today. Our current unusual
degree of hygiene is useful for combating many health threats - but
may leave long-term, strict vegans vulnerable to the potential problem
of vitamin B12 deficiency."
So those eating homegrown or wild, unwashed plants will benefit from
the useful bacteria found in these uncultivated vegetables.Dr.
Goldhamer continues, "Although most people associate vitamin B12
deficiency with vegan diets, the majority of cases occur among people
who regularly consume animal products."
I have heard the same thing from several doctors and naturopaths who
have had experience with B12-deficient individuals. They are mostly
meat eaters. It proves that a lack of B12 in the diet is not the main
cause of this deficiency, since animal products contain this vitamin.
A lack of absorption coupled with a destroyed intestinal flora are the
culprits.
        The most important things to do to avoid B12 deficiency, in
order of importance are:
1.  Avoid everything that destroys intestinal flora.
2.  Include bacteria-rich, unwashed homegrown or wild greens in your
diet.
-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.--.-.-.-.-.-.--.-.-.-.
'Vitamin B12 synthesis by human small intestinal bacteria'
by Dr. Albert Mathan
In   addition   to   these   dietary   sources  of  B12,  there  is
the evidence  that  the  vitamin  is available 
frombacterial  activity  in  the  small intestine. In a study
published
in  1980,  samples  of  bacteria  were  taken  from the jejunum and
ileum  (small  intestine)  of  healthy  Southern  Indian  subjects,
cultured  in  the  laboratory and analysed for B12 production using
two   microbiological  assays,  as  well  as  chromotography.  Five
groups   of   micro   organism  produced  considerable  amounts  of
B12-like  material  (as  measured  by  the Euglena gracilis assay),
and  these  were  further  tested  with  the Ochromonas malhamensis
technique.  Two  groups  of  bacteria,  Pseudomonas and Klebsiella,
synthesuzed  biologically-active  vitamin  B12.  It  has been shown
that  free  intrinsic  factor  (necessary for the absorption of the
vitamin)  is  often  present  in  the  small intestine, so if these
bacteria  also  produce  B12  inside the body they could contribute
*significant* amounts of the vitamin.
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B12 myths and realities
 
Is the myth of B12 based on the fear
or a real knowledge of this vitamin ?
By Jolicoeur Marjoram
The vegetarians who consume very little or at all livestock products
are exposed to serious deficiencies in B12.
Voilà the last hoax of the nutritionnists and lobby of the meat, eggs
and dairy products.
After the worship of protein and the adoration of calcium, there's now
the sacralization of B12.
This myth of B12 it is based on the fear or a real kwoledge of this
vitamin ?
B12 is a complex molecule called cobalamine because of its cobalt
contents.
It is synthesized by micro-organisms, bacteria living in the ground
and in the digestive system of human or the animals.
It thus comes from bacteria developing on the plants or in the animal
system.
According to certain badly informed carnivores, the vegans consuming
only little or not meat and dairy products at all become green and
feeble, leading these seed eaters to an unquestionable death.
What a simplistic perception of B12 and its active sources for the
human beings.
All that surrounding B12 is more vast and goes much further "out of
the livestock products point", including a whole system of health
connected closely to our practices of life, certain factors allowing
us to assimilate B12 well and to the faculty which its own B12 has our
body to produce
A number of studies on B12 were carried out on rats, a practice
absurdity and incoherent, seeing as humans aren't rodent.
Other studies with alarming results, come from small communities
macrobiotics where mothers and their babies had a rate of B12 under
the standards. These studies made on a few dozen people cannot be
representative of million vegetarians not consuming livestock products
and having all the same a good health.
Besided, these macrobiotic women did consuming fish (a high source of
proteins and often contaminated by parasites), had deficiencies in
folic acid (folic acid being connected to the consumption of
crudenesses), of the deficiencies out of iron and B6 (of the
load-carrying members in synergy with B12) or of the problems of
assimilation involved in various physical or psychic diseases ?
Other studies were made on groups of vegetarians of Great Britain or
Iran. After years without livestock products or of supplements, these
végétaliens did not have any deficiency in B12 and enjoyed a health
higher than many carnivores. If B12 is found only in the livestock
products according to some, how to explain why the végétaliens all do
not fall stiff-deaths because of a deficiency ? A deficiency in B12 at
the végétariens/végétaliens in health is thus extremely rare. The
innumerable cultures of India, China or Africa consuming only very
very little or not livestock products and having a good health confirm
this fact.
Gabriel Cousens, doctor and psychiatrist, are a specialist in the food
végétalienne. Végétalien since long years, nourishing believed food
especially, it worked out in its book " Conscious Eating " a file on
B12, firmly documented and being based on clinical observations
glanées at the time of its long practice of doctor. According to its
experiment, the végétariens/végétaliens in health having good
practices of life (without tobacco or alcohol) do not have to worry
about B12. It is not necessary to take supplements, except in quite
precise cases as at the time of the pregnancy, breast feeding or
certain physical or psychic disorders. In fact, certain people can
need a supplement of B12, although they consume livestock products but
having diseases - with the liver, the intestine, the thyroid one - or
disorders mental. As an example, Doctor Cousens could observe in his
practice of psychiatrist that certain patients not-vegetarians
psychotics or " borderline " saw their mental state improving after
injections of B12.
RATE OF B12 IN BLOOD
 
Another researcher, Doctor Drbeker, as for him followed a group of
vegetarians of the South of India whose rate of B12 was regarded as
bottom. In spite of this fact, all were in good health and did not
show any symptom of a deficiency. Is an even low rate of B12
necessarily an indication of deficiency ? Are these standards
established for the physiology of a vegetarian extremely different
from that of a carnivore ? All in all, the blood of a
végétarien/végétalien differs from a carnivore. Its cholesterol level
is low, on average of 3,5 a sign of health for the cardiologists. For
B12, the ideal standard for the scientific community is 0,1 microgram
and more, one standard for the carnivores having a food containing
many proteins and animal fat. Knowing that these two factors block an
optimal assimilation of B12, the végétariens/végétaliens have tinier
needs : between 0,5 and 0,05 microgram according to various sources.
The meat has a negative effect on the pancreas, the liver and the
intestinal flora. The slowness of its digestion decreases the
secretion of the " intrinsic factor " coming from the stomach and
necessary to the transport of B12. Because of all the disturbing
effects of the meat, the carnivores taking 10 micrograms of B12 per
day assimilate of them only 16% whereas the végétaliens which does not
absorb any that 1 microgram assimilate some more than 70%.
 
PEOPLE AT THE RISKS
 
One clamp often that the vegetarian or vegans are people at the risks
for a deficiency in B12. Pourtant, the pregnant women or who nurse,
carnivorous or vegetarians, can have a deficiency in B12. The fotus
requires 50 micrograms of B12 per day for its development. A woman
végétalienne in health will have enough reserves of B12 for it and her
baby.
According to estimates' of the researcher Robert Russell, American at
least 20% the 65 years old have a deficiency in B12. Into growing old,
our capacity to assimilate B12 decreases and this phenomenon touches
people mainly consuming livestock meat and products. According to
Russell, when an old person starts to test, without apparent cause, of
the neuropsychiatric problems, it is necessary to suspect before very
other causes, a deficiency in B12.
 
OUR PERSONAL FACTORY OF B12
 
In addition to via the food, the micro-organisms being in our mouth,
around the teeth and of gencives, in the pharynx and the bronchi bring
to us of B12. The quantity of B12 produced by our body can reach up to
0,5 microgram, which can be sufficient for our daily needs. Certain
researchers affirm that B12 can also be absorbed by inhalation. The
quantities of B12 released in the intestine by the bile are almost
entirely réassimilées.
Small quantities of B12 thus prove sufficient for végétaliens in
health because the vitamin is very well stored by our organization.
Our reserves of B12 suffice for our needs during three years or more.
Since our body has the capacity to recycle B12, it is estimated that
certain people have concerning more than 20 years.
 
IN the FOOD
 
B12 is not found only in the livestock products. The plants absorb
some and the running water just as rainwater contain some. At one
time, in the United States, B12 was extracted from the water of the
sewers and was mixed with food concentrated for animals.
The vegetable-roots, because of their close contact with the ground,
contain of B12. This vitamin being worked out by micro-organisms
coming from a healthy ground, brings an argument moreover in favour of
biological agriculture. A study undertaken by Doctor A. Mozafor of
Switzerland and quoted in " New Century Nutrition " by Collin
Campbell, the grounds fertilized by manure of animals showed more B12
than those fertilized using chemicals. The plants tested thus had a
rate of B12 higher than those of agriculture to synthetic manures. The
spinaches bio gave 17,8mcg/kg of B12 whereas the chemical spinaches
gave only 6,9mcg/kg of it. Broad beans of soya bio : 1,9mcg/kg -
chemical broad beans of soya : 1,6mcg/kg.
In another study, quoted this time by Doctor Cousens, a community
végétalienne chose a method of fertilization in vogue since millenia
in the East, perforated human excrements. Their plants showed a very
high rate in B12. Several communities végétaliennes throughout the
world (in Denmark, in Austria, in the United States) cultivate
successfully their kitchen gardens while employing of the manure
human-deposit and urinates as well as green manure.
If we have access to plants of biological culture, the fact not too of
washing them enables us to withdraw more B12. Germination also
accelerates the process : with the fourth day, 100g of lenses
germées=237 micrograms of B12/100g, pois=235 micrograms of B12.
Other sources : 28 G of root of leeks or beets give 0,1 or 0,3 mcg of
B12. Before B12 is not discovered, celebrates it Doctor John Harvey
Kellogg treated, at the beginning of the century, pernicious anaemia,
with concentrated bubble of sound of corn.
 
DISTORT SIMILAR B12
 
B12 contained in food is not always assimilable for the human ones. 
The " analogues " of B12 resemble the vitamin but these substances
have a particular structure conferring to them a different role in the
organization.
This " false " B12 appears according to certain techniques to measure
the content of vitamin of various food.
These analogues could appear in the miso or the tempeh at the time of
studies in the past, but they prove to be inactive for the human one.
In the human saddles for example, one finds 100 micrograms of B12; 95%
are analogues whereas 5% are B12 active and assimilable for the human
one.
 
CONCLUSION:
A vegetarian or vegan in health with practices of healthy life does
not have to worry about a deficiency in B12 even if it consumes very
little or not livestock products.
In precise cases at the time of the pregnancy, of various-a diseases
presses plants give of B12 like several food nouveau riches with B12
of bacterial origin: céréales, milk of soya or food yeast.
A few spoonfuls with tea of algae per day will calm the anxious ones. 
A specialist in B12, Doctor Herbert, believes that the
végétariens/végétaliens assimilate their B12 more by the reabsorption
of the bile that by the food which they consume.
Knowing that a so-called deficiency in B12 is more one question of
assimilation that of inadequate contribution, let us test: To preserve
the health of our stomach To eat many food believed To have good
practices of life and to decrease our consumption of alcohol, coffee,
tobacco, etc. To privilege the natural sources of B12 (algae,
germination, food nouveau riches, etc.) because the supplements,
especially in the multivitamines, contain a high rate of analogues
thus decreasing our capacity to assimilate B12 active Since the folic
acid is narrowly related in B12, to include in our green
food-vegetables, fruits, cereals, nut. To have confidence in our
decision to consume only little or not livestock products.
Reality is simple: no need to exploit, kill or devour animals for
assimilating B12, well Since millenia, the health of million
végétariens/végétaliens all over the world whole of it are an alive
proof.
ENEMIES OF B12:
Tobacco White sugar Alcohol Coffee Oral contraceptives Aspirin
Laxatives Antibiotics Drugs treating the epilepsy Sleeping pills A
high cholesterol rate Insufficiency of gastric acidity A food
containing too many proteins, animal fat or food cooked Weak rate in
the organization of B6 or iron Pancreas and liver assimilating B12
badly Disorders of the thyroid one Disease of Crohn Physical and
psychic stress Strong amount of vitamin C (+ 500 Mg per day)
Sources: 
"Vegetarianism and non-violence", Jolicoeur Marjoram, ED. Commensal 
"Nutrition for Optimum Health", Klaper Video-Michael, m.d. 
"Why C Vegeterians Eat Like That" - David A. Gable, Premium Imprints
Ltd.
"Conscious Eating" - Gabriel Cousens, m.d., Vision Books Int. 
"Vitamin B12 Breakthrough" - Jiv. Dayadigest, June 1997, vol. 1, No 2.
"Sick men of the Animals" - Doctor Agatha Trash, m.d., Appendix D by
D. Starenkyj.
"A Vegetarian Source Book" - Keith Kers, Vegetarian Press. 
"Vegetarianism" - Ass. Dutchwoman for the veganism, translated and
published by Walter Steinrüch. February 2001 Jolicoeur Marjoram
-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.
Vitamin B12: All Cobalamins are not Equal
The active form of B12 is methylcobalamin and the two are NOT equal in
effectiveness. If you have symptoms of GI disorders, lethargy,
confusion, slow thought processes, heart rate variability,
atherosclerosis, sleep disorders, or immune dysfunction, you may need
the methyl as well as the cobalamin component.
The two vitamin B12 coenzymes known to be metabolically active in
humans are methylcobalamin and adenosylcobalamin. Vitamin B12 is
usually absorbed from the gut from the fermentation of intrinsic
factor by intestinal flora. However, production can be disturbed by
nutritional deficiencies, intrinsic factor deficiency, bacterial
overgrowth, malabsorption, alcohol, and antibiotics. Nitrous oxide
anesthesia in surgery and nitric acid from normal metabolism and
inflammation also reduce our vitamin B12 levels.
Cobalamins are destroyed by heavy metals and strong oxidizing or
reducing agents. (take at different times than vit c). Vitamin B12
deficiency generally increases with age and is common in the
elderly.(2)
Both vitamin B12 and folic acid are required for the synthesis of
thymidylate, a component of DNA. Lack of adequate DNA synthesis causes
many red blood cell precursors (hematopoietic cells) to die in the
bone marrow. The development of epithelial cells is also disturbed by
thymidylate deficiency. Gut changes due to vitamin B12 deficiency are
often related to constipation whereas a folic acid deficiency is
generally related to diarrhea. In the brain, the arrest of cell
replication due to vitamin B12 deficiency disrupts myelin synthesis,
resulting in neural damage in the brain, spinal cord and/or peripheral
nerves. Vitamin B12 deficiency can include the following neurological
symptoms: numbness and tingling in the hands and feet, unsteadiness,
poor muscular coordination, moodiness, mental slowness, poor memory,
confusion, agitation, and/or depression.
Vitamin B12 is involved in fat and carbohydrate metabolism. It is
required in the synthesis of the amino acid methionine, which is
involved in choline and betaine utilization. B12 assists in
maintaining sulfhydryl (SH) groups in their reduced form for enzyme
activity. Vitamin B12 deficiency is associated with a decrease of
reduced glutathione, needed for cell defense against pathogens
(viruses, bacteria, fungi) and toxins.
Methylcobalamin is a co-factor of methionine synthase, an enzyme that
transfers methyl groups to homocysteine to regenerate methionine.
Elevated homocysteine levels are a risk factor for coronary artery
disease. (11) Methionine can be transformed to S-adenoxylmethionine
(SAM) that is involved in a variety of methylation reactions in the
body, one of which is alleviating depression.(13)
Methylcobalamin also plays a role in cell-mediated and humoral immune
function in rats. In vitamin B12 deficient rats, serum C3, IgM and Ig
G factors were found to be lower. There was also an elevation of the
ratio of CD4+ CD8- to DC4- CD8+, which reduces the ability to fight
off pathogens.(12)
Cyanocobalamin is not biologically active until converted to
methylcobalamin, which also means releasing its cyanide. Cyanide can
be toxic because it binds the iron (F3+) portion of cytochrome
oxidases, preventing its reduction. This binding blocks electron
transport and interrupts cellular respiration. Symptoms of sublethal
cyanide toxicity include hypotension, tachypnea, and tachycardia.(4)
Cobalamin can bind with cyanide and is therefore effective in reducing
cyanide toxicity. However cyanocobalamin is not effective in removing
cyanide because the cobalamin is already bound. (3) Since
nitroprusside can induce cyanide toxicity, other cobalamins such as
hydroxocobalamin should be used to bind with cyanide. Nitroprusside
therapies should be minimized in critically ill patients and those
with liver or kidney dysfunction.
Large amounts of cyanocobalamin can exacerbate preexisting cyanide
toxicity that can result from smoking tobacco, sodium nitroprusside
therapy, and phagocytosis. Steve Roach, M.D. writes that "it seems
wise to avoid a potentially harmful form of a drug when the more
physiologic variety is available and is excreted at a more desirable
rate.(7)
Foods fortified with vitamin B12 (as cyanocobalamin) may be a
potential problem if cooked. The highest mutation activity in cooked
(pyrolysate) vitamins was found in cyanocobalamin (3220 revertants at
.025 mumole of cyanocobalamin).(5)
In a comparison of cobalamins against cancer, adenoxylcobalamin was
effective against fast-growing malignant cells. Methylcobalamin was
effective at elevated concentrations and cyanocobalamin had no effect
in slowing the growth of any of the tumor cell lines studied.(6) In
studies that show that vitamin B12 has no effect on cancer growth, we
need to look closer at whether cyanocobalamin was used instead of the
natural coenzyme forms (adenoxylcobalamin and methylcobalamin).
Methylcobalamin enhances synaptic transmission in learning and memory.
Ikeuchi and associates studied the effects of methyl-B12 on the
electrical activity in hippocampal neurons and found that methyl-B12
increased post-synaptic field potential which lasted more than an hour
and increased the electrical currents elicited by N-methyl-D-aspartate
(NMDA). Cyanocobalamin had no effect.(13)
Methylcobalamin plays a role in modulating human circadian rhythms. It
accelerates re-entrainment of the activity rhythm to the environmental
light-dark cycle. The suprachiasmatic nucleus (SCN) is involved in
relaying photic information to the pineal gland. Methylcobalamin
enhanced the field potential in the SCN that lasted an hour. In
contrast, cyanocobalamin showed no effect.(16) Methylcobalamin is also
required in donating a methyl group for the synthesis of melatonin.
Methylcobalamin supplementation can assist in modulating melatonin
secretion, enhancing light-sensitivity, normalizing circadian rhythms
and improving sleep-wake cycles. (17) Methylcobalamin also helps
improve heart rate variability, suggesting that it is involved in
balancing sympathetic and parasympathetic nervous system function,(18)
perhaps through its involvement with light entrainment and melatonin
synthesis. Since circadian rhythm and melatonin synthesis are key
factors in health maintenance, the use of cyanocobalamin rather than
methylcobalamin is undermining our health as individuals as well as a
nation.
Another study found a correlation between serum vitamin B12 in women
and their breast milk. When a group of lactating women were injected
with cyanocobalamin, there was also an increase of cyanocobalamin in
their breast milk.
As early as 1970, Dr. A.G. Freeman protested against the use of
cyanocobalamin in The Lancet. He again wrote a letter in 1978,
entitled "Why Has Cyanocobalamin Not Been Withdrawn?" to The Lancet
and to the British Committee on Safety of Drugs. Dr. Freeman voiced
the concern that even if hydroxocobalamin is prescribed,
cyanocobalamin is administered in its place. They wrote that "because
doctors are still confused about the differences between various forms
of vitamin B12 commercially available and about their possible adverse
effects, manufacturers should withdraw cyanocobalamin in favor of
hydroxocobalamin for therapeutic use." (8)
A letter from Dr. Terry was published in the October, 1978 issue of
The Lancet. He wrote that "the lead for improved prescribing must come
form compilers of formularies that are highly regarded. In this
respect it is disappointing to find that the W.H.O. expert committee
on the selection of essentiald rugs lists only cyanocobalamin, placing
an incalculable number of patients with optic neuropathy in pernicious
anemia or tobacco and tropical amblyopia at risk." (9)
In the November 1978 issue, the Lancet published a letter by
J.C.Linnell and associates entitled "Therapeutic Misuse of
Cyanocobalamin." The authors state that cyanocobalamin itself has no
known biochemical function. Only trace amounts of cyanocobalmin are
normally detectable in the human body, while significant amounts occur
in patients with optic neuropathies, inborn errors of cobalamin
metabolism and pernicious anemia. Cyanocobalamin must first undergo
conversion to the physiological forms of cobalamin before being
effective against pernicious anemia. However hydroxocobalamin (a
precursor to methyl and andenoxylcobalamin) "has the additional
advantage of therapeutic efficacy in certain neuropathies and some
cases of inborn errors of cobalamin metabolism." The authors further
write that "it is lamentable that an extensive demand for
cyanocobalamin as a therapeutic agent should persist. There seems to
be no place for the continued therapeutic use of cyanocobalamin." (10)
Vitamin B12 is found in algae, peas, clover, alfalfa, mustard, egg
yolk, chedder cheese, sardines, herring, anchovies, calve's liver,
haddock, salmon, and cow's milk. Plants containing S-methylmethionine
include cabbage, kohlrabi, turnip, tomatoes, celery, leeks, garlic,
beets, raspberries and strawberries (14). Cyanocobalamin is in haddock
and cassava root. Elevated amounts of cyanocobalamin have been found
in smokers and cases of amyotrophic lateral sclerosis and optic
atrophy.
Clinical doses of methylcobalamin are 1500-6000 mcg per day and can be
administered orally, intramuscularly or intravenously with positive
clinical results. Methylcobalamin is well tolerated and has no known
toxicity. B complex (riboflavin, folic acid, pyridoxine, and choline),
and zinc assist methylcobalamin effectiveness. It is important that
physicians giving injections check the source of their vitamin B12.
Not only can it be cyano rather than methylcobalamin, but the shot gun
approach of giving liver extract can include allergenics. One report
states that 10-30% of pharmaceutical preparations may be noncobalamin
analogues, that are either inactive or cause allergic reactions. (1)
In conclusion, methylcobalamin can be effective in cases of
neuropathy, depression, cancer, optic atrophy, heart rate variability,
homocysteinemia, and sleep disturbances. However, all cobalamin
analogues are not equal and taking cyanocobalamin with already
elevated levels of cyanide can actually be harmful. It has been thirty
years since Dr. Freeman first published a letter in The Lancet about
the risks of using cyanocobalamin. How much longer can we afford to
allow ignorance and profit motives to undermine our nation's health?
REFERENCES:
(1) Herbert, Victor and Neville Colman. "Folic Acid and Vitamin B12"
in Shils, Maurice and Vernon R. Young, "Modern Nutrition in Health and
Disease." Lea & Febinger, Philadelphia, PA, 1988, pg. 388-416.
(2) Watt, D.T. "Vitamin B12 replacement therapy: how much is enough?"
Wisconsin Medical Journal, 1994, 93(5): 203-5.
(3) Zerbe, N.F. et al. "Use of vitamin B12 in the treatment and
prevention of nitroprusside-induced cyanide toxicity." Critical Care
Medicine, 1993, 21(3): 465-7.
(4) Williams, H.L. et al. "Studies of cobalamin vehicle for the renal
excretion of cyanide anion." Journal of Laboratoyr and Clinical
Medicine, 1990, 116(1): 37-44.
(5) Demura, R. et al. "Mutagenic activity of pyrolysate of
cyanocobalamin and some other soluble vitamins in the model system
with the Salmonella/mammalian microsomes." Mutation Research, 1990,
244(1): 37-42.
(6) Tsao, C.S. et al. "Cytotoxic activity of cobalamin in cultured
malignant and nonmalignant cells." Pathobiology, 1990, 58(5): 292-6.
(7) Sawyer, D.R. "Cyanocobalmin and cyanide toxicity (letter)."
American Family Physician, 1982, 26(1): 48.50,55.
(8) Freeman, A.G. et al. "Why has cyanocobalamin not been withdrawn?"
The Lancet, April 8, 1978; pg. 777-778.
(9) Terry, S.I. et al. "Survival of Cyanocobalmin." The Lancet,
October 14, 1978, pg. 848.
(10) Linnell, J.C. et al. "Therapeutic Misuse of Cyanocobalamin".
Lancet, November 11, 1978; pg 1053-1054.
(11) Brown, C.A. et al. "A Common Polymorphism in Methionine Synthase
Reductase Increases Risk of Premature Coronary Artery Disease." J
Cardiovasc Risk 2000, 7(3): 197-200.
(12) Funada, U. et al. "Changes in CD4+ CD8-/CD4- CD8+ ratio and
humoral immune functions in vitamin B12-deficient rats." Int J Vitam
Nutr Res, 2000, 70(4): 167-71.
(13) Ikeuchi, Youji et al. "Methylcobalamin induces a long-lasting
enhancement of the postsynaptic field potential in hippocampal slices
of the guinea pig." Neuroscience Leters, 1995, 192: 113-116.
(14) Kovatscheva, E.G. et al. "S-methylmethionine content in plant and
animal tissues and stability during storage." Nahrung, 1977, 21(6):
465-72.
(15) Schneider, Z. "Comprehensive B12." Walter de Gruyter, New York,
New York, 1987.
(16) Nishikawa, Yukiko et al. "Methylcobalamin induces a long-lasting
enhancement of the field potential in rat suprachiasmatic nucleus
slices." Neuroscience Letters, 1996: 220: 199-202.
(17) Mayer, G. et al. "Effects of vitamin B12 on performance and
circadian rhythm in normal subjects." Neuropsychopharmacology, 1996;
15: 456-464.
(18) Yoshioka, K. et al. "Effect of methylcobalamin on diabetic
autonomic neuropathy as assessed by power spectral analysis of heart
rate variations." Horm Metab Res, 1995, 27: 43-44.
 
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Stalking the Wild Cobalt 
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The "Vegetarian B12" Crisis 
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Second Thoughts 
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Supply-Side Dietetics? 
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B12 in America 
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Working Out the Bugs 
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RECOMMENDED AMOUNTS OF B12
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VEGAN  SOURCES OF B12
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As Gill Langely reports:
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CAUSE FOR VEGAN PANIC?
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TAKING SUPPLEMENTS.
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REFERENCES 1: General
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"Vitamin B12 Hoax"
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By Jolicoeur Marjoram
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PEOPLE AT THE RISKS
 
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IN the FOOD
 
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DISTORT SIMILAR B12
 
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ENEMIES OF B12:
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025 mumole of cyanocobalamin).(5)
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-- 
questo articolo e` stato inviato via web dal servizio gratuito 
http://www.newsland.it/news
 segnala gli abusi ad 
ab...@newsland.it

 persona tollerante al massino.
[...cut...]
Ciao, Home. Benvenuto in questo Ng.  :-) Io mi chiamo Lilia.
Il modo garbato che hai di porti, mi fa ben sperare oltre
che nella tua cortesia «nel» rispondere, anche nella tua
cortesia «di» rispondere.
Dopo aver letto con interesse quanto hai scritto e che
ho tagliato solo per brevità, ho capito che la vitamina
B12 non costituisce un problema. Quello che non ho ben
capito, è se questo dovesse invece costituire un problema
per chi, eventualmente, da una dieta onnivora dovesse
passare direttamente a una dieta vegan. Ti faccio questa
domanda perché non riesco a dare la giusta collocazione
alle parole che riporto:
   «Mentre alcune persone, possono incontrare qualche
    problema spostandosi troppo bruscamente da una dieta
    carnivora , ad una vegana, perché il corpo non avrebbe
    il tempo di abituarsi al cambiamento e di ripristinare
    la trasmutazione biologica della B12».
Poi vorrei chiederti: per quanto riguarda l'abbigliamento
e in particolare le scarpe, che materiali vengono usati
in sostituzione della pelle? E questi materiali eventualmente
garantiscono la traspirazione del piede? Ti chiedo questo,
perché io ho dei grossi problemi in questo senso: infatti ho
una pelle con tendenza a sviluppare allergie. Del tutto
occasionalmente da ragazzina ho usato calzature di materiale
sintetico ma la pelle dei piedi, specialmente se sudata,
reagiva in maniera non gradevole, oltre che manifestare grosse
irritazioni anche dolorose. In poche parole la plastica se
calzata ai piedi mi fa venire delle vesciche dolorosissime ai
piedi. Ed ecco il motivo della domanda: che materiale viene
usato per le calzature in sostituzione della pelle?
Grazie.
Ciao. Lilia

 Ciao. Lilia
Ciao :-)
Home_sweet_emoH


 Home_sweet_emoH
Ho una piccola curiosità. Tu come sai tutte queste cose
sull'alimentazione? Sei un medico?
Ciao, Home.
Grazie di tutto e a presto.
Lilia