While absorption may not differ among forms of B12, the bodys ability to absorb the vitamin is largely limited by the capacity of intrinsic factor.2,4 Many foods are fortified with B12, including breakfast cereals, meat analogues, soymilk, and nutritional yeast (see Table 2)
Literature context: review the BPC/TB research page
While anyone can become B12 deficient, certain groups face higher risk: Vegans and Vegetarians B12 is found almost exclusively in animal products meat, fish, eggs, and dairy
The cheapest-per-mg product (Glacier 60 mg oral capsules) is the same format that the published pharmacology says lacks oral bioavailability
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