Vitamin B12

With Probiotic & Yeast-Free
Food State Vitamin B12 is beneficially combined in a probiotic base in which it naturally occurs. The probiotic species used (lactobacillus bulgaricus) is a native inhabitant of the human GI tract.

Vitamin B12 is a water-soluble vitamin and is unique in being the first cobalt-containing substance found to be essential for longevity. The cobalt gives it its dark red colour. Vitamin B12 is necessary for normal nerve cell function and is involved in protein, fat and carbohydrate metabolism. It helps the utilisation of iron in the body and aids folic acid in the synthesis of choline. It aids in the production of DNA and RNA, the body’s genetic material. Most vitamin B12 products on the market are cyanocobalamin. This needs to be enzymatically converted to methylcobalamin in the body. Some people lack methyl donors to enable this process. Food State Vitamin B12 is in the form of methylcobalamin and hence is universally bio-effective.

Best Natural Sources
Fish, dairy products, organ meats (especially kidney and liver), eggs, beef and pork, pickles, nuts and seeds, yoghurts, miso, sourdough bread and soy sauce, ‘Marmite’, cheese and milk.

Absorption and Storage
Vitamin B12 is prepared for absorption by gastric secretions. Auto-immune reactions in the body can bind one of these secretions, preventing B12 absorption. Hydrochloric acid aids in absorption, as does a properly-functioning thyroid gland. After absorption, B12 is bound to serum protein and is transported in the bloodstream to various tissues. The highest concentrations are found in the liver, kidneys, heart, pancreas, testes, brain, blood and bone marrow. These body members are all related to red blood cell formation. Many people lack the ability to absorb vitamin B12. The actual amount that the body absorbs is regulated by the “intrinsic factor”, which if absent, causes a condition known as pernicious anaemia. Absorption of vitamin B12 is better when the vitamin is taken with several meals instead of one, and appears to decrease with age, iron, vitamin B6 and calcium deficiency. Enough vitamin B12 can be stored in the liver to last between three to six years. Therefore, a deficiency may not be apparent for several years.

RDA
The RDA for vitamin B12 is 2.5μg. Human requirements appear minute but are essential. A vegetarian or macrobiotic diet is frequently low in B12 and high in folic
acid, which can often mask a vitamin B12 deficiency.

Suggested Intake: 1 tablet daily, or take as directed by a practitioner.
Suitable for: Vegetarians and for people with Candida and yeast sensitivities.
Contraindications: None.
Non-Active Ingredients: Vegetable stearic acid, vegetable magnesium stearate, hydroxypropylmethylcellulose, glycerine.
Non GM & Free From: yeast; wheat; starch, gluten; soy; added colourings, sweeteners & preservatives.
Storage: Keep cool, dry & out of direct sunlight