Where did you get that info from?!
Liver, beef, clams, fish are excellent or good natural sources of B12.
You didn't read my post properly I fear. I never said meat wasn't a way of getting B12 but it doesn't actually come from the meat itself and some farmed animals are fed supplements of B12 aswell because of their living conditions and not naturally getting it anymore :
Where does B12 come from?
Vitamin B12 is produced by bacteria, not animals or plants. As such, animals, including humans, must obtain it directly or indirectly from bacteria. It can be found in bacteria-laden manure and unsanitized water, though we obviously should not be consuming either of those things. It can also be found in the human intestinal tract, but it’s not clear whether sufficient amounts are made and absorbed there to meet our nutritional needs.
Many animal foods contain high amounts of vitamin B12 because they accumulate this bacterial product during their lives, and livestock are often supplemented with vitamin B12 in their feed. These animals are also exposed to manure in their living conditions, with some even being fed manure. (For example, cows are sometimes fed poultry waste.) In fact, the FDA has reported that most meats are contaminated with fecal bacteria.
In the past, vitamin B12 from bacteria was also naturally and more reliably present in plant foods. Today, however, with modern hygienic practices more effectively cleaning and sanitizing produce, along with soil being exposed to more antibiotics and pesticides, most plant foods are no longer reliable sources of this bacterial product.
Interestingly, some plant foods still contain some vitamin B12, including certain mushrooms and seaweed. And, many plant-based food products, such as cereals, non-dairy milks, and nutritional yeast, are now fortified with a crystalline form of vitamin B12, making them good sources of vitamin B12.
The crystalline form of vitamin B12, which is the form used in fortified foods and supplements, is actually preferable to the protein-bound form present in animal foods because it’s generally easier for our bodies to absorb.
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