Just be intelligent about it... Do research. Find out what exactly your body needs and where to get it.
http://www.methylcobalamininfo.com/vitam...-are-they/
Basically, from the 10 minutes of internet searching I performed, which uncovered the quoted article, among a few others, has lead me to form an opinion which I can now share. My opinion is thus: to ensure an efficient level of B12 production and absorption in a vegetarian body, one must be consuming a moderate level of fermented foods, so that the bacteria in that food will be producing B12 before they pass into the large intestine, where B12 can no longer be absorbed.
Basically, you gotta make sure your small intestine is well cultured with beneficial, B12 producing bacteria. The easiest way to do this is by eating cultured, fermented foods such as kim-chi. Jade mentioned nutritional yeast. This is also a great source of energy-producing bacteria.
Of course, you could always supplement.
http://www.iherb.com/Source-Naturals-Met...null&ic=11
I have that in my supplement collection at the moment.
http://www.methylcobalamininfo.com/vitam...-are-they/
Quote:"There are a few important differences between these different forms of B12. Firstly, you have to understand that humans cannot produce their own vitamin B12, and nor can any other plant or animal or fungus. This means we have to get all of our B12 from our diets. But where does it come from in the first place?
Only bacteria have the ability to synthesize this vitamin, so all the B12 you’ve ever ingested was originally produced by a bacterium somewhere. All animals have bacteria living in and on them (a situation referred to as ‘bacterial symbiosis’), and as a result the food we eat will often contain B12, especially animal products.
The awkward part is that the bacteria only produce hydroxocobalamin. This wouldn’t be a problem, except this type of B12 isn’t actually of any use to us in itself. Before we can reap the benefits of this essential vitamin, we have to convert the hydroxocobalamin into one of the so-called ‘active’ forms of B12 – either methylcobalamin or adenosylcobalamin, which your body is capable of switching between if necessary."
Basically, from the 10 minutes of internet searching I performed, which uncovered the quoted article, among a few others, has lead me to form an opinion which I can now share. My opinion is thus: to ensure an efficient level of B12 production and absorption in a vegetarian body, one must be consuming a moderate level of fermented foods, so that the bacteria in that food will be producing B12 before they pass into the large intestine, where B12 can no longer be absorbed.
Basically, you gotta make sure your small intestine is well cultured with beneficial, B12 producing bacteria. The easiest way to do this is by eating cultured, fermented foods such as kim-chi. Jade mentioned nutritional yeast. This is also a great source of energy-producing bacteria.
Of course, you could always supplement.
http://www.iherb.com/Source-Naturals-Met...null&ic=11
I have that in my supplement collection at the moment.