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Healthy Food Lover's Newsletter, Issue #33 - Fermented for "The Demented" (Oneness Raw)
July 26, 2015
|Hello Healthy Food Lovers,
Fermented for "The Demented" (Oneness Raw)
Fermented foods are known for increasing "good bacteria" in your gut and a very "depleted" vitamin that relies on microorganisms to exist is vitamin B12.
FYI - A deficiency of this vitamin has been linked to Dementia.
Sadly, our homogenized and sterilized SAD or Standard American Diet has dramatically decreased our exposure to many of the microorganisms or bacteria that make vitamin B12.
Also, strict vegetarian and vegan diets often contain very little or none of "active" B12.
The Oneness Raw Diet contains a lot of vitamin B12 because it is a raw food diet that contains microorganisms and the types of food that are naturally high in this vitamin.
It does appear that vitamin B12 is extremely important and may be the "actual cure" for the most common Dementia - Alzheimer's Disease.
So, if you're having one to many "Senior Moments" - it may actually just be the metabolic effects of a vitamin B12 deficiency.
The H FactorThe state of your health may actually be determined by a toxic sulfur containing amino acid called Homocysteine.
Homocysteine is a by-product of protein metabolism and naturally occurs in your body.
A problem occurs when Homocysteine is not changed, but excessively accumulates in your blood and creates health problems.
If Homocysteine levels get too high, blood clots and plaque formation can occur.
Homocysteine is also thought to irritate the lining of your blood vessels causing them to become narrowed, scarred, and hardened.
High levels of Homocysteine are believed to increase your chances of getting Heart Disease, Stroke, and Old-Age Dementias like Alzheimer's Disease. Also a high level of this amino acid is a reliable marker of a vitamin B12 deficiency which is common in the elderly and in vegetarians/vegans.
The chemical changes that must occur in order to break down excess Homocysteine require nutrients such as vitamin B12 which helps to change Homocysteine into a more beneficial substance.
Research has shown that vitamin B12's most vital function of all may be protecting your brain and your entire nervous system.
Vitamin B12 helps slow the accelerated rate of brain shrinkage and declining cognitive function.
The Standard American Diet either does not provide enough nutrients or actually depletes the nutrients known to metabolize Homocysteine.
Causes of Elevated H Factor
The Homocysteine level in your blood is strongly influenced by your diet and especially by a B12 deficiency.
Vitamin B12 Deficiency Symptoms
Fermented FoodsWhen you eat or drink foods that have been properly fermented, the beneficial microflora (bacteria or fungi) can multiply the nutrients found in fermented foods by 10 fold.
They also improve your ability to absorb nutrients by increasing enzymes.
And because "real" fermented foods are made with live microorganisms (which is what actually makes vitamin B12), it makes sense that fermented foods would contain a good amount of vitamin B12.
However, more so in fermented animal foods that already contain the active form of B12 or by lactic acid producing bacteria.
You see certain strains of the lactic acid bacteria used during the fermentation process (not all strains) can produce certain B vitamins including vitamin B12.
Yogurt, Kefir, Tempeh, and Kimchi are all examples of foods made with lactic acid bacteria that may be able to produce vitamin B12.
In some people, vitamin B12 producing bacteria exist in the small intestine where the vitamin theoretically can be absorbed.
Also, vitamin B12 synthesis by "good bacteria" is known to naturally occur in the human small intestine as long as your gut bacteria have a certain trace mineral (that will be discussed below) and other nutrients.
In conclusion, consuming some fermented foods along with animal and seafood could boost your vitamin B12 level.
Best Vitamin B12 FoodsPastured or Grass Fed Meats: Beef Liver, Lamb Liver, Goose Liver, Duck Liver, Chicken Liver, Turkey Liver, Pork Liver, Other Organ Meats, Beef, Buffalo, Lamb, Game Meat
Pastured or Grass Fed Dairy: Raw Cow Milk, Raw Sheep Milk, Whole Fat Yogurt, Kefir, Raw Cheese, Gjetost Cheese, Brie, Camembert Cheese, Swiss-Emmental Cheese
Wild Caught Shellfish: Clams, Oysters, Mussels, Crab
Wild Caught Fish & Seafood: Mackerel, Sardines, Salmon, Snapper, Tuna, Trout, Halibut, Caviar, Octopus
Misc.: Indonesian Tempeh, Lacto-Fermented Fruits & Vegetables, Traditional Korean Kimchi, Fermented Fish, Fermented Meats
Facts About B12Plant foods generally don't contain vitamin B12 unless they have been fortified in some manner because most plants do not have a requirement for vitamin B12 like animals, fish, or humans do.
Plant foods seem to only have the inactive form of this vitamin which is not useful to the human body and may actually interfere with the normal absorption or metabolism of active B12.
The inactive form of vitamin B12 is called a B12 analogue. Analogues are similar to active B12, but they will not be bio-available to your body.
Analogues of B12 are found abundantly in soy foods and blue-green algae like Spirulina. These analogues actually block the uptake of active B12, so that your body's need for B12 will actually increase.
And patients with "primarily" neurological problems had significantly high levels of inactive B12 analogues.
B12 in plant foods must be active in order to give you some "true" vitamin B12. The only reliable sources of vitamin B12 "right now" appear to be in seafood or in animal foods.
Microorganisms primarily bacteria are the only known organisms that manufacture vitamin B12. These bacteria often live in bodies of water or in the soil - soil and water that is full of life giving nutrients and not a bunch of chemicals!
Animals like cows end up with B12 in their bodies because they are eating grass and pulling up clumps of dirt that have vitamin B12 producing bacteria clinging to the roots of the grass.
They eat this bacteria and then make active B12 by the process of fermentation in their rumen. Vitamin B12 then gets absorbed into their bloodstream and is deposited into their muscles, milk, and organs.
Then we consume these animal foods - this is one way to get our supply of vitamin B12. By the way, pasteurization destroys almost all of vitamin B12 in milk.
Unfortunately, just eating seafood and animal foods doesn't guarantee the absorption of B12 and there are a few reasons why some people will not be able to absorb this vitamin once eaten.
People that have intestinal disorders, gastric by-pass surgery, abnormal bacterial growth (bad bacteria), or an auto-immune illness that lead to the destruction of their stomach lining cells which leads to the reduction of intrinsic factor will all have problems absorbing vitamin B12.
And without intrinsic factor, a sufficient amount of vitamin B12 will not be absorbed as vitamin B12 relies on intrinsic factor for proper absorption in the intestines.
Also, people with low stomach acid will not be able to free vitamin B12 from proteins that are eaten and will also end up B12 deficient.
The Cobalt Co-FactorVitamin B12 is unique because it is the only vitamin synthesized solely by certain microorganisms and it is the only vitamin containing a trace element called cobalt.
Vitamin B12 owes its chemical name "cobalamin" to the cobalt at the center of its molecular structure.
And perhaps the "real" problem isn't just the lack of B12 synthesizing bacteria, but the lack of cobalt - the element with which bacteria weave their magic.
Most of us are familiar with cobalt with its use in imparting a beautiful rich blue color to glass and ceramics.
However, most are unaware that are bodies require cobalt which is assimilated in the form of vitamin B12.
Cobalt is also important in the plant world as certain plants grown without cobalt will suffer a retarded growth such as soy beans.
Generally, vitamin B12 is produced by microorganisms that feed on cobalt found in the soil, grasses, and in the seawater.
Cobalt deficiency is devastating to animals particularly ruminants such as cattle, goats, and sheep grazing on deficient pasture.
These animals obtain all of their B12 from bacterial fermentation in their gut, but only if these bacteria are provided cobalt salts.
To prevent cobalt or vitamin B12 deficiency, farmers routinely add cobalt to their animal feeds or salt licks.
It's because of bad farming practices that trace minerals such as cobalt are on the decline. And as cobalt declines, so does the B12 content of our food supply.
Organic Soil Creates B12It has been said that soil bacteria that is destroyed or inactivated by chemicals will inhibit the uptake and metabolism of cobalt as well as other important trace minerals.
And a man by the name of Reeter directly traces this problem to the increasing presence and proportion of vitamin B12 analogues.
Reeter reports that his extensive tests demonstrate plants grown in "organically" managed soil make significantly higher levels of usable vitamin B12.
Before we started putting tons of chemicals on the earth - I'm sure the earth was covered in "active" vitamin B12. There was probably lots of B12 in our water, soil, and even in our plants.
A man by the name of Mozafar claims that the levels of B12 in barley and spinach grown in soil treated with cow dung were significantly different than barley and spinach grown in "untreated" soil.
He observed that an increase in the amount of B12 in barley seeds and spinach leaves fertilized with cow dung was due to the uptake of this vitamin by the roots from the soil and not due to contamination of cow dung on the plant or increased synthesis of B12 within the plants (as they are not able to synthesize B12).
So it appears, if there are enough microorganisms aka "good bacteria" as well as other nutrients such as cobalt in the soil - the soil will become rich in vitamin B12 and plants will be able to absorb the active form of B12.
And as gross as this may sound, the consumption of plant foods grown in soil fertilized with human manure called "night soil" appears to provide adequate amounts of vitamin B12.
Could the strange phenomenon of dogs chowing down on shit in the back yard also be connected to a B12 deficiency? Hmmmmm......
Why You Need Vitamin B12Vitamin B12 is one of the building blocks that your body uses to make your DNA - the genetic material in all of your cells. Therefore, it is essential for cell growth and repair.
Vitamin B12 plays a very big role in energy production - B12 is needed for the proper digestion and metabolism of fats and carbohydrates.
Vitamin B12 is also very involved in the formation of your nervous system and myelin sheath - the protective coating that surrounds your nerve fibers.
Your myelin sheath is the insulation that helps protect your wires and helps them to conduct messages throughout your body.
When vitamin B12 levels get to low, nerve damage can occur because the insulation sheath around your nerve fibers will begin to break down.
Vitamin B12 is also needed to produce important neurotransmitters that help to create a feeling of well being.
Therefore, this vitamin helps to regulate your mood and sleep cycles as well as lessen the harmful effects of the toxic stress hormones. Vitamin B12 is also required for good circulation and proper adrenal hormone function.
And as discussed earlier vitamin B12 plays a very important role in the development and function of your brain - as well as keeping away old-age Dementias.
Vitamin B12 is also involved in your red blood cell formation and in so many aspects of your health that you cannot afford to become deficient in this vitamin.
What Depletes Vitamin B12
Oneness Raw Recipe - Lacto-Fermented KimchiThere are stories about Korean Centenarians that ate very little animal foods, but did not have a vitamin B12 deficiency. This is most likely because they ate Kimchi with every meal - probably the kind that sits in the ground for 10 months before eating.
There are so many types of Kimchi and one of my favorites was a Cucumber Kimchi that my Korean Grandmother use to make.
However, this is the more common version of the popular fermented side dish.
Lacto-Fermented Kimchi Recipe
Place ingredients in a big bowl (except last 2) and pound with a wooden tool until you release some of the juices or use your bare hands to massage ingredients until juices are released.
Sprinkle some sea salt or favorite salt on all ingredients (about 1 tbsp or so) and let sit for an hour to help release even more juices.
Then add chili peppers or Korean chili powder - mix well.
Put the ingredients and all juice that's in the bowl into a wide-mouthed glass jar and press until juices rise to the top - add a little water if needed.
Fill jar to no more than 1 inch from the very top and cap.
Keep in a dark cabinet at room temperature for at least 3 days before moving your Kimchi to the refrigerator.
If you are concerned about lowering the salt content of your Kimchi, you could try experimenting with celery juice instead of using salt.
I have used celery juice instead of salt when I made a lacto-fermented mango recipe - it was delicious and potent! Just make sure you include enough whey in your recipe along with the celery juice.
Also, if you're adding fish sauce (which is usually salty) to this recipe - you probably won't need to add as much salt to the vegetables.
To a Sane Mind,
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