View Full Version : B12 & carrots? Some quotes

May 24th, 2005, 12:02 PM
From http://www.medicinalfoodnews.com/vol04/issue4/vitaminb.htm :

The large emphasis on fruits and vegetables in the vegan diet should ensure an adequate daily supply of vitamins. But there is one important exception. Vitamin B12. The main source of this vitamin in most diets is red meat, organ meats, eggs and milk. Small quantities are found in soybeans, green beans, beets, carrots and peas. Anyone on a strict vegan diet may have to include a vitamin supplement that includes vitamin B12 to keep their B12 levels up.


Vitamin B12: Manufactured in intestine, small amounts in vegetarian foods.
Best source? Nutritional Yeast. It's great sprinkled on salad, popcorn, pasta, and rice dishes, pizza and soups. Be sure to add it after cooking because heat will destroy its nutritional value. It has a cheese like flavor and can be used as a seasoning. 1 tablespoon 2 to 3 times per week. B12 is also found in Carrots, Barley, Soy milk and in the skin of fresh vegetables.

http://myprivatecoach.blogspot.com/ :

In the study cited above, it was hypothesized (based on #2 and #3) that raw foodists consuming a diet based on carrot juice, fruits and veggies, and dehydrated barley grass juice might be able to avoid B12 deficiency. This hypothesis was incorrect. Like previous studies, they found about 50% of their subjects developed B12 deficiency.

http://www.fruitnut.net/index2.htm?PAG=50B12,REF= :

A friend re-alimented from about 180 to around 600 pg/ml B12 just by eating more roughly washed carrots from her own garden.

http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=76 :

Carrots: 0.00 mcg B12

http://www.plantbased.org/html/b12.html :

We've heard doctors and dietitians advocate, "Don't scrub the carrots too much" and "Don't cover the cooking pot." These are simple reminders that we sometimes go overboard scouring and peeling, and some good stuff is on as well as in plants. Korean kimchi, Chinese pickled cabbage, Japanese tofu, Indonesian tempeh, Ethiopian injera, European sauerkraut and diverse other foods which are openly fermented or manufactured outdoors, are likely to provide B12 as is an unpeeled apple, pear, carrot or radish. Tofu, to cite just one example, prepared indoors in stainless steel vats with tightly sealed lids and then aseptically packaged is unlikely to contain B12 unless it is added during the process. A farmer chewing on wheat in the field, or sampling some alfalfa leaves during harvest would likely be taking in B12.