The findings were that increasing red light to 50% and including 10% UV light, while typically broad spectrum white light without UV light Ian used, increased B12 production and decreased pseudo-B12 production.
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?
6 Comments
farfalla@jlai.lu · 5 pts · 97d
I wasn't able to find exactly what you have to change in the lightning to get this absorbable B12. If anyone know, telle me please !
Warl0k3@lemmy.world · 5 pts · 97d
It looks like Springer has the full paper up for free which should have the info.
farfalla@jlai.lu · 1 pts · 93d
I wasn't able to find any useful info in this paper
Warl0k3@lemmy.world · 1 pts · 93d
What kind of information are you looking for? It seems fairly straightforward, tho I confess my field of speciality is not nutritional biotechnology.
jol@discuss.tchncs.de · 2 pts · 96d
The findings were that increasing red light to 50% and including 10% UV light, while typically broad spectrum white light without UV light Ian used, increased B12 production and decreased pseudo-B12 production.
Emma_Gold_Man@lemmy.dbzer0.com · 1 pts · 94d
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?