Invest in ME Conference 12: First Class in Every Way
OverTheHills wraps up our series of articles on this year's 12th Invest in ME International Conference (IIMEC12) in London with some reflections on her experience as a patient attending the conference for the first time.
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Type of B-12 in meat?

Discussion in 'Detox: Methylation; B12; Glutathione; Chelation' started by GenDylan, Mar 2, 2014.

  1. GenDylan

    GenDylan

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    is it cyano? hydroxy? methyl?
    (i understand the differences/need of each type) just curious as to which is in meat.
     
  2. Lynn_M

    Lynn_M Senior Member

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    Western Nebraska
    Cyano is s synthetic form, made in a lab, so I wouldn't expect to find any in meat. I've never seen any breakdown as to whether meat has hydroxy or methyl forms, and didn't see one with a quick search, so interesting question. I would suspect both forms are present, but it would be nice to see something authoritative.
     
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  3. PeterPositive

    PeterPositive Senior Member

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    In this article:
    http://www.nrv.gov.au/nutrients/vitamin b12.htm

    they mention:
    So those seem to be the three forms that are found in animal food.

    If animals store methylcobalamin like we do then it's likely to be found in the liver and kidneys. Also I have read that before synthetic vitamin were available, anemia was treated with dessicated liver extract... yuk! o_O
     
  4. NilaJones

    NilaJones Senior Member

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    I'm very interested in what info people can dig up here. I think @Freddd mentioned once that it is mainly adenosyl?

    I wonder, too, about different meats. I find that I absorb very little B12 from beef, and a similar amount from pork (though it contains much less). Crab, and clams, OTOH, knock my socks off.
     
  5. PeterPositive

    PeterPositive Senior Member

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    That I think has to do with the fact that clams, for example, contain way more B12 than beef, a lot more, like 15x more :) See here:
    http://www.healthaliciousness.com/articles/foods-high-in-vitamin-B12.php
     
  6. NilaJones

    NilaJones Senior Member

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    Naw, I am talking per mcg.

    For example, 3oz of hamburger has about 5mcg, and 1/2 teaspoon clam juice has about 2mcg, but I get a lot more out of the clam juice (judging by inflammation and insomnia).
     
  7. NilaJones

    NilaJones Senior Member

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    @GenDylan: Did you ever find an answer to your question?
     
  8. SOC

    SOC

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    How can you tell?

    ETA: Sorry, should have read further down the thread. :oops: How do you know it's the B12 affecting inflammation and insomnia and not other factors in the various meats?
     
  9. NilaJones

    NilaJones Senior Member

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    Well one never knows for certain, but it feels exactly the same as folate supps, so, based on stuff I have read here, I assume it's an uptick in methylation.

    Other suggestions for interpretation are welcome, though!
     
  10. SOC

    SOC

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    If only I had one. :) I've just never been able to tell those kinds of things so clearly, so I always wonder how people can tell.
     
  11. NilaJones

    NilaJones Senior Member

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    Some of us just make it up ;).

    I do have a secret hope that the B12 in the beef I eat is getting absorbed and helping me in some way that I cannot feel, even thought here's no sign of it in the ways that I can feel.
     
    SOC likes this.

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