Does anyone know how B12 is measured in the living foods we eat? (I’ve read) We only need a pin-top size amount for a year. And, a friend read that there wasn’t a way to measure B-12 in foods, so this is why most people say there isn’t B-12 in food. But now, they can measure B-12. And, they found it IS in the foods we eat. (Yes, I know… plant and animals don’t create B-12… but “made” by bacteria.)
I have to read more about this… but Living Cuisine book (by Renee U.) says B-12 is in cabbage and comfrey. I had my doubts about this… but, maybe it really is true.
Just wanted to share.