B12, Bee Pollen, and the Question of Food | Fermentation | Kefir
Posted on 27 February 2017 10:11 AM

I have been essentially vegan for over 30 years. I try to eat at least 60 -70% raw. I have taught cooking at restaurants and at various churches. I grow many of my own organic vegetables and reckon I take the health message pretty seriously. I became an Adventist partly due to being cured of some serious health problems when I was in my early 20s; I am now nearly 60.

I am fit, active, usually drink plenty of water and love the Lord. But about 2 years ago, my feet, hands, and base of spine went tingly and slightly numb. The doctor traced it to what he thought to be a B12 deficiency. My count was under 80. If this diet really is more than for an emergency at the end of the end, how is it a practical and natural choice, if I need to get a shot to replace what I am lacking because of my restricted diet?

I now have three hens and at least I know what they eat. And occasionally I eat eggs, or very occasionally, some wild salmon. Would rather not but I'd rather eat my B12 than shoot it up! Which leads to my next question: 1Tim 4: 3-5?

I really do believe that a plant-based diet is sensible and rational in these days (and yummy!) But Paul, as well as my present health dilemma does confuse me.

The question you raise is a good one, and it seems you've made the wise choice in dealing with your health concern. I can appreciate that your situation does seem confusing.

Traces of vitamin B12 are manufactured in the body by our natural flora. Vitamin B12 is also stored in the liver, and is only needed in small amounts. It can store three years’ supply of vitamin B12 and release it as needed. The body also recycles vitamin B12 from red blood cells that are broken down by the spleen every 120 days.

In the stomach wall there are cells that make intrinsic factor, which helps vitamin B12 to be absorbed into the bloodstream at the last section of the small bowel (ileum). If the digestive system is not healthy, we do not make intrinsic factor, which leads to malabsorption of vitamin B12.

Some of the causes of vitamin B12 deficiency may include:

  • Lack of B12 in the diet.

  • Intrinsic factor cells can be destroyed by gastric atrophy which develops when the lining of the stomach is chronically inflamed, the use of alcohol, IBS or Crohn’s disease.

  • Tapeworms can use our vitamin B12 for their own survival (use natural remedy).

  • Fermentation in the digestive tract can prevent flora from being balanced and making vitamin B12.

To improve intestinal flora, you may need to include some fermented foods like sauerkraut, tempeh or probiotics in your diet. This may help in your own production of vitamin B12.

The following can destroy our natural flora due to fermentation in the stomach:

  1. Eating late at night. Your last meal must be 4 to 4 ½ hours before bedtime.

  2. Snacking between meals (drink water between meals).

  3. Eating fruit and vegetables at the same meal.

  4. Drinking liquids with meals (interferes with digestion - if you are thirsty during your meal, you didn’t drink enough water between your meals).

  5. Overeating.

  6. Eating with a stressed state of mind.

  7. Not chewing your food properly.

Sometimes our stress levels also play a role, and if the body needs a certain vitamin or mineral, it is not a problem to supplement, as long as it’s a safe and natural product.

Following is a link with more information about vitamin B12 absorption:

http://www.vibrancyuk.com/B12.html

With regards to 1 Timothy 4:3-5, the word “meat” is the old English word for “food.” These texts refer to Catholicism. He is talking about the “man of sin” who exalts himself and sits in the temple of God, pretending that he is God. It is Catholicism that introduced external religious obligations such as forbidding its ecclesia to marry (priests, nuns, monks) and introduced fixed fasting periods such as Lent where they had to abstain from certain foods just because Rome dictated it. So, this has nothing to do with whether certain foods are compatible with God’s Word or not.


Your body can produce B12, but it has to be in an alkaline state to do so. Your vegan diet should meet all the requirements for an alkaline body if you're eating enough fruit and vegetables. I do recommend you  going onto a supplement while your bodies make the adjustments to alkaline.

Also, remember that during stressful periods your body does use the B vitamin group more than any other. If you have just been through a stressful period it would be good to go onto a supplement for a few days. 


 

I have been wondering about a few things surrounding bee pollen and a claimed vitamin B12 connection. Is it possible to get vitamin B12 from bee pollen? And if not, what is a good source of vitamin B12 in nature? 

I have also taken up a liking for gardening and have come across the perma-culture culture. It would seem that those who intend to promote it look at it from a spiritism form yet there is much good to it. I was wondering if you guys have courses in such farming for tropical environments?

We don't offer courses in farming per se but we do carry dvds on gardening that may help you find the answer you're looking for. You can find them at: http://amazinghealth.com/store/us/health-books-and-dvds/health-dvds?p=3. I agree with you about the B12. From what I understand, B12 is made in our bodies IF we have healthy intestinal bacteria. That might be something to consider. Following is a link with information about vitamin B12 absorption:

http://www.vibrancyuk.com/B12.html


 

What is your understanding regarding these four supposedly "healthy" fermented foods:

 

  • Sauerkraut
  • organic Tamari soy sauce
  • organic yogurt
  • apple cider vinegar

 

Thank you for your thoughtful question.

1. Sauerkraut. Probably in the past, before storage of food in cold became widespread, the big attraction to sauerkraut was a food that could be stored for long periods of time at room temperature and still be good. Lactobacillus converts sugars into lactic acid which is a body metabolic waste product. A plus for sauerkraut is that the lactobacillus themselves may benefit the intestinal flora, being a good gut bacteria.

2. Soy sauce. Russell Blaylock, MD defines soy sauce as an extract of soy that concentrates glutamate naturally found in soy. He considers soy sauce a dangerous product and one that should not be used by someone with a neurodegenerative disease or a family history of one. I would be suspect of any highly refined food as potentially troublesome.

3. Yogurt is a milk product and for that reason has a lot of problems - which is a separate subject. T. Colin Campbell of China study fame, found in his many years of extensive cancer research that he could turn cancer on and off by feeding or withholding casein - milk protein. That piece of information alone, might be considered as reason enough for leaving milk alone.

4. Apple cider vinegar. The principle chemical giving the sour flavor is acetic acid. This acid is a body waste product. It is an irritant to the stomach and nerves. It is one of the three top dietary causes of gastritis in the United States along with aspirin and alcohol. All products made with vinegar can just as easily be made with lemon juice, a healthful article.

Blessings,

Ray Foster, MD


We recently learned that in an interview at Andrews University, with Ellen's granddaughter Grace White Jacques, she reported that her grandmother told her to eat Koumiss [kefir] every day "because it was good for us". The name of the interview is "dinner at Elmshaven ". Grace helped in the kitchen when she was 15 years old. Link is below.

http://www.andrews.edu/~jmoon/Documents/GSEM_534/Class_outline/9a.pdf

The microorganism in Koumiss [kefir] is the same micro-organism found in sauerkraut; naturally occurring Lactobacillus. We have been following the prophet in regards to eating cultured foods every day ever since we learned this. We heard Professor Veith’s scientific and Providential testimony recently; wondering if he has studied this out already (cultured foods).

Yes he has. Cultured foods, like sauerkraut, are fermented by lactobacillus bacteria that occur naturally in the air. When they ferment, the natural carbohydrates in, for example, cabbage, produce lactic acid. Lactic acid is easily metabolised and is not to be confused with acetic acid. Acetic acid can only be metabolised in the liver, whereas lactic acid can be metabolised in every cell in the body. The bacteria themselves add a host of nutrients and vitamins to the culture thus making these foods a healthy part of any diet. 
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