Until very recently, nutritionists and macrobiotic educators disagreed that vitamin B12 plays a key role in maintaining health. We used to think that B12 deficiency is exclusively associated with anemia. Now it becomes clear to us that even a slight lack of this vitamin, despite the fact that the state of the blood is normal, can already create problems.
When there is not enough B12, a substance called homocysteine is produced in the blood, and high levels of homocysteine are associated with an increased risk of heart disease, osteoporosis, and cancer. Several studies that have included observation of both vegetarians and macrobiotics indicate that these groups are worse off than non-vegetarian and macrobiotic dieters in this regard because they have more homocysteine in their blood.
Perhaps, in terms of vitamin B12, the macrobiota suffer even more in vegetarians, but vegans suffer the most. Thus, if in terms of other risk factors we are in a safer position than “omnivores”, in terms of B12 we lose to them.
Although a lack of B12 can, in particular, increase the risk of osteoporosis and cancer. At the same time, vegetarians and macrobiots are much less likely to become victims of cardiovascular disease.
This seems to be confirmed by the data, according to which vegetarians and semi-vegetarians are much less likely to die from cardiovascular diseasethan “omnivores”, but the risk of cancer for us is the same.
When it comes to osteoporosis, we are most likely at risk., because the amount of proteins and calcium we consume (for a long time) barely reaches the lower limit of the norm, or even these substances are frankly insufficient, and this is precisely the situation in most macrobiota. As for cancer, the realities of life show that we are not protected at all.
Since active vitamin B12 is present only in animal productsrather than miso, seaweed, tempeh, or other popular macrobiotic foods…
We have always associated animal products with disease, ecological imbalance and poor spiritual development, and all this is the case when animal products are consumed in low quality and in large quantities.
However, people need animal products and have always used them in the past if they were available. Therefore, we need to establish how many of these products are optimal to meet the needs of modern man and what are the best ways to prepare them.