Fermented Foods and Vitamin B12
I haven’t posted much lately because I’ve been working on a big article on soy. There has been a lot of research on soy.
Someone sent me this question below and I thought I’d clear it up for anyone else who is wondering:
You did not mention kimchee or sauerkraut in your list of erroneous sources of B12. I wonder if you have any information about these products.
To my knowledge, there is no fermented food that requires a B12-producing bacteria for its fermentation. Wherever there are large amounts of bacteria, the chances increase that some B12-producing bacteria could be in the mix. Although the chances might increase, it is still unlikely, especially where fecal contamination is not involved, that a food is going to have biologically significant amounts of vitamin B12. But I have not seen any studies on kimchee or sauerkraut.