Vitamin B 12

[Zandar]

Ive studied this amazing vitamin and im pretty sure if we drank natural water we would have plenty of it. We may have parasites and disease, but we would have plenty of b12.

There was a doctor in Australia that tested the local river water and said it had enough b12 in one glass for a healthy daily dose.

 

[Magenta]

Isn't B12 meat sourced, mainly? Plus eggs, and dairy?

 

[Zandar]

I apologize if there is already a thread for this. I didnt think to look it up and Ill look for a thread next time.

 

[Zandar]

Isn't B12 meat sourced, mainly? Plus eggs, and dairy?

Yes, I think so. But isnt interesting how in the old days they never needed anything for b12 but water. Ive looked it up in the national library of medicine and it seems to be in several water sources, but the more the water is processed the less it has.

 

[Zandar]

Im also guessing that the bacteria that lives in our body also supplies us with B12.

 

[3Nails4Given]

Ive studied this amazing vitamin and im pretty sure if we drank natural water we would have plenty of it. We may have parasites and disease, but we would have plenty of b12.

There was a doctor in Australia that tested the local river water and said it had enough b12 in one glass for a healthy daily dose.

My uncle was a local doctor here for over 50 years of practice. He was a firm believer in B12 also. It didn’t matter what you went to see him for, you were getting a B12 shot. Unless it was contraindicated with your other medications.

I can remember going to see him, as a small child, numerous times with a bad cold. In addition to other medications I’d get a B12 shot also. My bad colds were short lived when he treated me.

I don’t know why modern doctors don’t use it more. It really helps boost the immune system.

 

[Moses_Young]

Ive studied this amazing vitamin and im pretty sure if we drank natural water we would have plenty of it. We may have parasites and disease, but we would have plenty of b12.

There was a doctor in Australia that tested the local river water and said it had enough b12 in one glass for a healthy daily dose.

I don't know much about it, other than whenever I take the tablets, I feel more energised and healthier. Perhaps I should take it more often? ('Specially considering the water is poisoned and the govt. keeps trying out new ways to kill us all).

 

[PennEd]

My uncle was a local doctor here for over 50 years of practice. He was a firm believer in B12 also. It didn’t matter what you went to see him for, you were getting a B12 shot. Unless it was contraindicated with your other medications.

I can remember going to see him, as a small child, numerous times with a bad cold. In addition to other medications I’d get a B12 shot also. My bad colds were short lived when he treated me.

I don’t know why modern doctors don’t use it more. It really helps boost the immune system.

I had much the same experience.

Old Doc McDonald had a needle full of B12 in one hand, and a cigarette in the other!

 

[Eli1]

I’m sorry but I trust the science on this and Dr. Fauci.

 

[HealthAndHappiness]

Ive studied this amazing vitamin and im pretty sure if we drank natural water we would have plenty of it. We may have parasites and disease, but we would have plenty of b12.

There was a doctor in Australia that tested the local river water and said it had enough b12 in one glass for a healthy daily dose.

I think we are going in the right direction to seek off-grid water supplies. Rain water is distilled until it drains into the ground water/ aquifer. It picks up minerals there.
Then you are required to purify it. Unless you have an artisan spring with a subterranean rock flow, all water needs purified.
Although there are a couple of drawbacks, I have no regrets with using my well.

Are there therapeutic doses of B12 in the water supplies you've looked into?

In Australia, perhaps there was an algae bloom at the time? That's one source of plant material with cobalamin.
Australia is also known for the cattle industry. If the samples were taken downstream from a ranch, I can only imagine that the amount of cobalamin/ B12 from their feces in the water would be trace amounts. B12 is produced in their rumens and in the intestines of other animals. I don't know if the proper fermentation would occur from human waste piped into the rivers to produce cobalamin.

 

[Zandar]

I've also heard from herbalist that they eat things like sourkraught which has live bacteria making b12.

 

[HealthAndHappiness]

I've also heard from herbalist that they eat things like sourkraught which has live bacteria making b12.

I haven't looked at the nutritional value of B vitamins in commercial sourkraut, but doubt if the American cabbage , vinegar and preserves has much. USA plants don't ferment cabbage. They just use the ingredients. That's only a guess, but let me know what you find.
There are kim chi Korean mixes in the stores. I think that's the only fermented food of that kind around here.

There aren't many plant sources of B12, but it's produced mostly by fermentation. I don't remember the list of bacteria, but there's a list. I would think that the proper starter would be a place to start for fermenting veggies. I've used airborne method and also used Kefir with 12 different cultures because yogurt usually has only 3 varieties of lactobacillus. Then you can use the simple salt method to make it yourself with whatever is in season. No guarantee, but that might work for B vitamins.
My summer favorite is homemade salsa that is fermented the way I like, then refrigerated.

 

[Zandar]

What I meant was to make your own saurkraught. its not to hard. There's a way to make it in 4 days in a quart jar. Just dont make it in the middle of winter like january. it will taste aweful. I think you can make it now but you cant make it in a full moon or new moon. has to be in between.

 

[HopeinHim98]

I haven't looked at the nutritional value of B vitamins in commercial sourkraut, but doubt if the American cabbage , vinegar and preserves has much. USA plants don't ferment cabbage. They just use the ingredients. That's only a guess, but let me know what you find.
There are kim chi Korean mixes in the stores. I think that's the only fermented food of that kind around here.

Sauerkraut is really easy to make at home in small batches. Just shred or chop a head of cabbage small. Add a beet if you want. In a large bowl mix with your hands with about 2 Tbsp of good salt. Keep massaging with your hands until it really starts pulling the liquid and the cabbage gets softer. When really wet. put into glass jar and loosely screw lids on top (plastic lids preferably). For a few days or so you'll really notice it working, then when it settles down screw the lids on tight and store in a cool place such as your basement if you can. The longer it sits the softer the sauerkraut will be. I like it when it's still more crunchy.

 

[HopeinHim98]

you cant make it in a full moon or new moon

Wonder why this is?

 

[Zandar]

Wonder why this is?

well, a woman during her monthly can't be around something fermenting because it will ruin it. idk why it just does. there are new moon bleeders and full moon bleeders. the moon just affects that stuff just like it does things in the ocean

 

[Zandar]

The Lunar Sea

Hakai Magazine
https://hakaimagazine.com › features › lunar-sea





Jun 13, 2017 — One November night each year, beneath the full moon, more than 130 species of corals simultaneously spawn in Australia's Great Barrier Reef.

 

[HopeinHim98]

well, a woman during her monthly can't be around something fermenting because it will ruin it. idk why it just does. there are new moon bleeders and full moon bleeders. the moon just affects that stuff just like it does things in the ocean

Oh yeah I remember hearing that if a woman makes sauerkraut while she's on her monthly then it would turn black lol. I thought it might just be an old wives tale.

 

[HealthAndHappiness]

Sauerkraut is really easy to make at home in small batches. Just shred or chop a head of cabbage small. Add a beet if you want. In a large bowl mix with your hands with about 2 Tbsp of good salt. Keep massaging with your hands until it really starts pulling the liquid and the cabbage gets softer. When really wet. put into glass jar and loosely screw lids on top (plastic lids preferably). For a few days or so you'll really notice it working, then when it settles down screw the lids on tight and store in a cool place such as your basement if you can. The longer it sits the softer the sauerkraut will be. I like it when it's still more crunchy.

Me too!
I use the brine method like you, except I put a mesh cloth on top held on with a rubber band. The theory.is that it gets it's aerobic bacteria from the air for the culture. It's probably the natural yeast normally found on the leaves too. It's a good time to talk food like that. I'm almost done making dinner. Lol

 

[HopeinHim98]

Me too!
I use the brine method like you, except I put a mesh cloth on top held on with a rubber band. The theory.is that it gets it's aerobic bacteria from the air for the culture. It's probably the natural yeast normally found on the leaves too. It's a good time to talk food like that. I'm almost done making dinner. Lol

Tell us what you're making in the what's for dinner thread!