Do you want to know why B12 does not exist in Nature or in any plant foods that all the other B-complex vitamins are abundantly found in? Because B12 is a man-made invention made in a DRUG LAB out of synthetic garbage like coal tar and sewage sludge, and a cyanide molecule. It was first patented by Merck Pharmaceuticals and was made out of bacteria from raw cow's liver -- does that tell you anything?
Don't confuse the natural cyanoBACTERIA found on the roots of plants like legumes with the man-made toxin cyanoCOBALAMIN (Cyanide Vitamin).
Technically, you could if you have access to the right consortia of strains, feed them the suitable substrate, and apply good practices to avoid undesired contamination. I have yet to discover such a culture starter to buy. Have you? Considering its health importance, though, I'd be skeptical about obtaining my B12 dose through home fermentation. Questions I'd raise, "What is the B12 yield I produce in each batch? Is it consistent from one batch to another? What B12 type is produced? Is it bioavailable once ingested?" At home, we do not have a quality lab to ensure reliable production... Thoughts?
Do you want to know why B12 does not exist in Nature or in any plant foods that all the other B-complex vitamins are abundantly found in? Because B12 is a man-made invention made in a DRUG LAB out of synthetic garbage like coal tar and sewage sludge, and a cyanide molecule. It was first patented by Merck Pharmaceuticals and was made out of bacteria from raw cow's liver -- does that tell you anything?
Don't confuse the natural cyanoBACTERIA found on the roots of plants like legumes with the man-made toxin cyanoCOBALAMIN (Cyanide Vitamin).
Can make my own B12 at home with fermentation or does it always have to be very technical ?
Technically, you could if you have access to the right consortia of strains, feed them the suitable substrate, and apply good practices to avoid undesired contamination. I have yet to discover such a culture starter to buy. Have you? Considering its health importance, though, I'd be skeptical about obtaining my B12 dose through home fermentation. Questions I'd raise, "What is the B12 yield I produce in each batch? Is it consistent from one batch to another? What B12 type is produced? Is it bioavailable once ingested?" At home, we do not have a quality lab to ensure reliable production... Thoughts?