Q. I was called in by my doctor today who said I have a vitamin b-12 deficiency that could be causing the numbness in my hands/legs. I am just wondering what the normal level should be, mine was 170.
A. Most places set up their own reference numbers but normally the ranges of B12 are 160-950 pg/ml which are the numbers given by Mosby's manual Of Diagnostic and Laboratory Tests, third edition. Also in Clinical Chemistry Principles, Procedures, Correlations, fifth edition they give the reference range of 110-800 pg/ml. So as you can see even the clinical books vary on there numbers. I would just ask your doctor what range he or she are using to decide you deficiency.
Is vitamin b 12 deficiency life threatening?
Q. I'm almost certain I have b 12 deficiency. I have almost all the symptoms and I'm really worried if this could be life threatening. Is it absolutely necessary to go to the doctor and get shots or can you naturally boost the level of the vitamin by eating certain foods?
A. Vitamin B deficiency is common because our bodies cannot store this vitamin group. So, it is likely to be depleted especially if you drink alcohol. I suggest that you just go to a pharmacy to buy a Vitamin B supplement. I'm actually taking Vitamin B1, B6, B12 in one tablet so I'm pretty sure it's readily available over the counter and it's not even expensive.
Vitamin B 12 deficiency and post Lyme disease?
Q. I went on antibiotics and now I'm off of them. I have still been having headaches and fatigue, sometimes its hard to concentrate. I did a blood test and there is no sign of active Lyme in my system. So i did not know what was wrong. I been taking vitamin b 12 supplement and noticed these symptoms are getting better.
Is there a link between B 12 deficiency and the Lyme bacteria?
Is there a link between B 12 deficiency and the Lyme bacteria?
A. Several common features of modern life accelerate the decline of vitamin B12 in serum through life, including the following:
* Microwave ovens In one test, microwaving milk degenerated 30% to 40% of milk's vitamin B12 in six minutes; with conventional heating, 25 minutes of boiling was needed to depress B12 that much. (67) More importantly, the heat of microwaving destroys all the enzymes in ingested food, which are required to enable absorption and utilization of food. And so by eating microwaved food, both at home and in restaurant and take-out meals, tens of millions of Americans are making themselves increasingly vulnerable to AD, as well as to cancer.
* The Western diet B12 ingestion and stores tend to be insufficient among millions who have for decades eaten RDA-fortified, yet vitamin- and mineral-depleted, processed Western diets, which are also big sources of disease-creating free radicals. (69) Too low levels of omega-3 essential fatty acids in Western diets, harmful in many ways, must also contribute to insufficient B12 levels. (70) Omega-3 supplementation may yield its benefits largely through augmenting vitamin B12. Too-low levels of acetyl-carnitine and folic acid also appear to worsen risk of the condition. (71,72) It's worth noting that in an Alzheimer's disease mouse model, a diet rich in omega-3 essential fatty acids, specifically DHA (docosahexaenoic acid), has been shown to potentially slow or even prevent Alzheimer's disease. (73) At modest cost, we can easily ingest DHA in fish oil or [Carlson's] cod liver oil. Also worth considering is the role of trans-fatty acids (TFA) found in products labeled "zero trans-fats" with EPA approval. In a study of over 800 senior citizens, those with high TFA were twice as likely to suffer symptoms of Alzheimer's disease compared to those with the lowest TFA intake (hsiresearch@healthiernews.com; accessed 2/17/06).
*Hypochlorhydria.i.e. insufficient hydrochloric acid Most commonly, B12 insufficiency results directly from hypochlorhydria--insufficient hydrochloric acid (HCl) in the stomach--or by achlorhydria--no HCI at all. The acid should be concentrated enough to dissolve a nail in an hour. (77) Hypochlorhydria is likely caused by zinc/vitamin B6 deficiency (78) and a shortage of ionized calcium. (79,80) (Both deficiencies are typically present in older people.) Lack of enough pepsin or HCl in the stomach to generate the bond between B12 and its carrier protein typically shows with atrophic gastritis. (81,82) Both are also risk factors for gastric cancer. (83) Incomplete digestion of foods due to hypochlorhydria and low pepsin production also can be involved in subsequent allergic response in asthma.
* Microwave ovens In one test, microwaving milk degenerated 30% to 40% of milk's vitamin B12 in six minutes; with conventional heating, 25 minutes of boiling was needed to depress B12 that much. (67) More importantly, the heat of microwaving destroys all the enzymes in ingested food, which are required to enable absorption and utilization of food. And so by eating microwaved food, both at home and in restaurant and take-out meals, tens of millions of Americans are making themselves increasingly vulnerable to AD, as well as to cancer.
* The Western diet B12 ingestion and stores tend to be insufficient among millions who have for decades eaten RDA-fortified, yet vitamin- and mineral-depleted, processed Western diets, which are also big sources of disease-creating free radicals. (69) Too low levels of omega-3 essential fatty acids in Western diets, harmful in many ways, must also contribute to insufficient B12 levels. (70) Omega-3 supplementation may yield its benefits largely through augmenting vitamin B12. Too-low levels of acetyl-carnitine and folic acid also appear to worsen risk of the condition. (71,72) It's worth noting that in an Alzheimer's disease mouse model, a diet rich in omega-3 essential fatty acids, specifically DHA (docosahexaenoic acid), has been shown to potentially slow or even prevent Alzheimer's disease. (73) At modest cost, we can easily ingest DHA in fish oil or [Carlson's] cod liver oil. Also worth considering is the role of trans-fatty acids (TFA) found in products labeled "zero trans-fats" with EPA approval. In a study of over 800 senior citizens, those with high TFA were twice as likely to suffer symptoms of Alzheimer's disease compared to those with the lowest TFA intake (hsiresearch@healthiernews.com; accessed 2/17/06).
*Hypochlorhydria.i.e. insufficient hydrochloric acid Most commonly, B12 insufficiency results directly from hypochlorhydria--insufficient hydrochloric acid (HCl) in the stomach--or by achlorhydria--no HCI at all. The acid should be concentrated enough to dissolve a nail in an hour. (77) Hypochlorhydria is likely caused by zinc/vitamin B6 deficiency (78) and a shortage of ionized calcium. (79,80) (Both deficiencies are typically present in older people.) Lack of enough pepsin or HCl in the stomach to generate the bond between B12 and its carrier protein typically shows with atrophic gastritis. (81,82) Both are also risk factors for gastric cancer. (83) Incomplete digestion of foods due to hypochlorhydria and low pepsin production also can be involved in subsequent allergic response in asthma.
my husband has a vitamin b 12 deficiency and he abuses oxycontin, how does this all effect his system?
Q. my husband has a vitamin b 12 deficiency, he receives injections weekly but he also abuses marijuana and a drug called oxycontin. How will all of this affect his system??
A. 1) Oxycontin won't destroy your brain. Wake up.
2) Both these drugs won't really effect his deficiency in a real dangerous way
3) Are you sure he's abusing them, or not just taking them medically.
4) That is all
2) Both these drugs won't really effect his deficiency in a real dangerous way
3) Are you sure he's abusing them, or not just taking them medically.
4) That is all
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