Today I’m studying Vitamin B12. B12 is part of the B Complex Vitamins. It’s one of the water-soluable vitamins. Vitamin B12 is stored in the body.
Refined/processed sugars and foods as well as alcohol create deficiencies of B12 in our bodies.
B12 is found in significant amounts in meat, fish and dairy. Organ meats such as kidney, heart and liver are very high in B12. And the oilier fish like mackerel, trout, and herring. Also, crab, shrimp, oysters and scallops. Live-cultured dairy products such as yogurt as well as egg yolks. Fermented soy products also have B12, like tempeh and miso.
For the body to assimilate B12 well, there needs to be good iron absorption and hydrochloric acid production. Vitamin C helps with iron absorption, so add fruits and vegetables high in C like: Guava, lemon peel, orange peel, grapefruit, kiwi, peaches or artichoke, asparagus, avocado, broccoli and carrots.
To increase your hydrochloric acid production, foods like Apple Cider Vinegar, Black Olives, Celery, Chard, Ginger, grasses, Kale, Lemon, Sea Salt, and Spinach may be added to your diet.