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They are classified into two main categories: water-soluble and fat-soluble
oral administration in these contexts produces no measurable effect regardless of dose escalation
These sources include the following: Fish and shellfish Liver Red meat Eggs Poultry Dairy products such as milk, cheese, or yogurt Fortified nutritional yeast Fortified breakfast cereals Enriched soy or rice milk However, our bodys ability to absorb vitamin B12 diminishes as we age
Absorption of vitamin B12 is a complex process requiring adequate stomach acid and intrinsic factor, a glycoprotein produced by gastric parietal cells
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