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MEDICAL KITCHEN WISDOM

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What would it mean to cook and eat consciously?

To put heaven and earth in the dish that you prepare for eating?

To pay full attention even to the simplest meal and give all your heart when cooking for others and for yourself? To eat in a peaceful environment, slowly and appreciating the world with all your senses?

From the kitchen of Mount Athos in Greece to the Buddhist temples in Japan, these concepts are key to preparation, appreciation and enjoyment of food.

Come and explore with me ‘Conscious Eating’ and ‘Heart-Warming Cooking”. 
https://www.meetup.com/Medical-Kitchen-Wisdom/

Natural sources of Vitamin B12 for vegetarians

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Dried Purple Laver

The main sources of vitamin B12 are animal foods.

People who are vegetarians are at risk of becoming vitamin B12 deficient, especially if they have other factors that can cause

  • increased demand such as during pregnancy or
  • impaired absorption of the vitamin, such as after stomach or gut surgery, from long-term use of proton pump inhibitors, due to malabsorption or small bowel bacterial overgrowth, as a result of alcoholism or malnutrition due to various causes

A new study from Japan looked in detail at the various sources of vitamin B12 for vegetarians. The researchers found that the highest concentration is found in:

dried purple laver, an edible seaweed called Nori in Japan, Zicai in China and Gim in Korea

Read more in their article published in the peer review journal Nutrients.

The full article can be accessed for free here:

http://www.mdpi.com/2072-6643/6/5/1861

Nori is easy to use. Sprinkle it over salad or make sushi are two ways to eat it raw. It’s better not to toast it as it reduces the concentration of vitamin B12.

Remember: Eat Real Food. It is always better than taking supplements.