The Healthiest Food Sources of Vitamin B12 video.

The Healthiest Food Sources of Vitamin B12 NutritionFacts.org
What are the best green-light (whole food plant-based) sources of vitamin B12 to meet the optimal dosage? Subscribe to NutritionFacts.org's free e-newsletter and receive a recipe from Dr. Greger's brand-new cookbook, The How Not to Diet Cookbook: https://ift.tt/2pKB3gz The reason you have to take most B12-fortified foods three times a day is because it takes your B12 receptors at least about 4 hours to unload their cargo and be ready for the next tiny dose. At huge doses, like in the supplements and Leafside you actually end up largely bypassing the receptor system so you can do once a day (and for big enough supplemental doses once a week), but for the tiny amounts found in most fortified foods, like the nutritional yeast, and breakfast cereals, and plant-based meats and milks you have to get that 190% in three separate servings throughout the day. AUSTRALIA/NEW ZEALAND Macro - O.5mcg per 2 Tbsp Wellness Road - 0.5mcg per 2 Tbsp Lotus - 24mcg per 20grams = 1.3 TBS = 36mcg per 2 TBS UK Marigold Engevita - 2.2mcg per 5g = 6.6 mcg per 1 TBS = 13mcg per 2 TBS CANADA Sari Foods - Not fortified Anthony’s Premium - 24mcg per 2 Tbsp and Has non-fortified version Hoosier Hill Farm - 35mcg per 2 Tbsp This is the 3rd in a 5-video series on B12. Stay tuned for: • The Optimal Vitamin B12 Dosage for Kids, Pregnancy, and Seniors (https://ift.tt/2IV6ikR) • The Best Type of Vitamin B12: Cyanocobalamin or Methylcobalamin? (https://ift.tt/3dPfvpZ) If you missed the first two, check out The Symptoms of Vitamin B21 Deficiency (https://ift.tt/3ovkqkK) and The Optimal Vitamin B12 Dosage for Adults (https://ift.tt/2ISl8Ze). You can find all of these videos in a digital download here (https://ift.tt/37sNymI), along with two additional videos that will be coming out in a few months. And my new recommendations are on my Optimum Nutrition (https://ift.tt/2p66oui) page. Have a question about this video? Leave it in the comment section at https://ift.tt/2JaXNlz and someone on the NutritionFacts.org team will try to answer it. Want to get a list of links to all the scientific sources used in this video? Click on Sources Cited at https://ift.tt/2TtHTok. You’ll also find a transcript and acknowledgements for the video, my blog and speaking tour schedule, and an easy way to search (by translated language even) through our videos spanning more than 2,000 health topics. If you’d rather watch these videos on YouTube, subscribe to my YouTube Channel here: https://www.youtube.com/subscription_center?add_user=nutritionfactsorg Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution! -Michael Greger, MD FACLM Captions for this video are available in several languages. To find yours, click on the settings wheel on the lower-right of the video and then "Subtitles/CC." Do you have feedback about the translations in this video? Please share it here along with the title of the video and language: https://ift.tt/37cX8Y7 https://ift.tt/2oxBBX6 • Subscribe: https://ift.tt/2r5qova • Donate: https://ift.tt/2Bga6pc • Podcast : https://ift.tt/2pKsyCj • Facebook: https://ift.tt/1kCGj8A • Twitter: http://www.twitter.com/nutrition_facts • Instagram: https://ift.tt/32Movs5 • Books (including the NEW How Not to Diet Cookbook): https://ift.tt/3cidm5k • Shop: https://drgreger.org

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