I guess I see why this might be an easier study to fund for patent reasons, but don’t we already have cheap, sustainable, vegan B12 through lactofermentation? (Lacto meaning lactobacillus, not milk. Think fermented pickled vegetables, kimchee, full-sour and half-sour pickles, soy/almond/cashew yoghurt, etc). Or is that not bioavailable and I somehow missed it?
I guess I see why this might be an easier study to fund for patent reasons, but don’t we already have cheap, sustainable, vegan B12 through lactofermentation? (Lacto meaning lactobacillus, not milk. Think fermented pickled vegetables, kimchee, full-sour and half-sour pickles, soy/almond/cashew yoghurt, etc). Or is that not bioavailable and I somehow missed it?