Posted by Andrew McAfee on
URL: https://www.es-forum.com/sleep-disorder-and-bitter-taste-in-the-mouth-tp1537891p1537946.html

I have enjoyed reading the links about Cobalt and B12. I love what I've
read about the Pineal gland being related to this. Great stuff.

It made me go back and get out "Detoxification" by Hal Huggins.

He says Vit. B12 can convert inorganic or the vapor forms of mercury
into methyl mercury (which is a 100x's more damaging because its
ability to cross the placental barrier, blood brain barrier, nerve
tissue or any other tissue that is supposed to form a barrier from
entrance of damaging substances. B-12 from food does NOT create this
havoc, but in shots, intravenous solution or pills, it best to be
avoided.

http://www.championtrees.org/topsoil/b12coblt.htm
The implication for humans subsisting on vegetarian diets are profound.
B12 synthesis by indigenous bacteria is known to occur naturally in the
human small intestine, primary site of B12 absorption. As long as gut
bacteria have cobalt and certain other nutrients, they produce B12. In
principle then, internal B12 synthesis could fulfill our needs without
any B12 provided by diet.

But if cobalt in our diet is on the wane, perhaps the problem isn't so
much lack of B12-synthesizing intestinal flora as lack of cobalt, the
element with which bacteria weave their magic.

http://www.championtrees.org/topsoil/index.htm
The simple truth of B12 is neither we, nor animals, nor plants, make
B12. It is produced only by bacteria. B12-producing bacteria dwell not
only in our own intestines and intestines of ruminants (cattle, deer,
camels, sheep), but also in the intestines of Earth itself: soil.

B12 is the only vitamin synthesized solely by microorganisms. And the
only enzyme containing trace element cobalt. In fact, B12-producing
bacteria can't synthesize B12 without cobalt. B12 owes its chemical
name—cobalamin—to the cobalt core of its molecular structure. Cobalt is
an essential element for humans and all vertebrates—but only
assimilated in the form of B12.

So are reports of high B12 analogue ("false B12") in vegetarian fare,
says Gray.

Asked what factors are identified as causing increased analogues, Gray
cites various environmental factors: HEAVY METALS AND CHLORINE in
municipal water, soil mineral imbalances and deficiencies, and food
refining, especially since niacin and riboflavin are required for
bacterial synthesis of true B12. Moreover, says Gray, "evidence, though
incomplete, suggests B12 content of both animal and vegetable foods is
on a downward trend."

So if I get this straight, we need Cobalt, Niacin (B-3) and Riboflavin
(B-2) so our small intestine bacteria can produce it, right? So does
the Kefir that I make at home have the right kind of bacteria to make
B12?
And does that same bacteria change mercury into methyl mercury?
Anybody have any answers?
Andrew