Join The B12Booster Club
Tired? Forgetful? Blue? These are all symptoms of a deficiency of B12, a key nutrient needed to make red blood cells and DNA and keep the nervous system working right.
Vitamin B12 deficiency is officially considered rare, affecting about 1 in 1,000 Americans, according to a 2005 study. This rises with age. The rate is also much higher among people who don’t eat meat or dairy products. B12 deficiency is much more common than the textbooks and journal articles say it is. Other symptoms of low B12 include anemia, depression, dementia, and confusion, loss of appetite and balance problems. Long-term deficiency can bring severe anemia, nerve damage and neurological changes that may be irreversible.
Sometimes the symptoms are subtle. A surprising number of our young female patients have low levels of B12. Typically they are healthy and active, but they don’t eat much meat and they have minor mood, memory or balance problems. Dr. Juan Remos recommends weekly B12 shots. We will use different types and protocols for B12 based on your symptoms and goals. The weekly injections are the fastest way to correct a severe deficiency, since it does not need to be absorbed in the digestive tract and higher doses can be given.. “We have trained phlebotomists at The MIAMI Institute who give hundreds of our patients their weekly B12 shots. It’s an easy fix,” says Dr. Remos.
B12 is one of the newest of the human vitamins, identified in 1948. It originates in bacteria, yeast and microbes in soil. Plants can’t store it, so people get their B12 almost exclusively from meat, liver, poultry, fish and dairy products. Adults need just 2.4 micrograms a day, the amount in three ounces of beef, and can generally store it in fat tissue for several years. Dr. Remos speculates that some of his very lean patients are B12 deficient because they don’t have much fat to store it in. Some people have trouble absorbing B12 in the first place.
Recommended Dietary Allowances for vitamin B12:
14 years and older: 2.4 mcg
Pregnant women: 2.6 mcg
Nursing mothers: 2.8 mcg
Source: National Academy of Sciences, 1998
Tips and guidelines for boosting B12 levels:
B12 comes almost exclusively from meat, liver, poultry, fish and dairy products.
Some breakfast cereals are also fortified with the vitamin.
Selected Food Sources of Vitamin B12
Beef taco, 1 taco 0.8 13
Beef, top sirloin, broiled, 3 ounces 2.4 40
Breakfast cereals, fortified with 100% of the DV for vitamin B12, 1 serving 6 100
Breakfast cereals, fortified with 25% of the DV for vitamin B12, 1 serving 1.5 25
Cheese, Swiss, 1 ounce 0.9 15
Cheeseburger, double patty and bun, 1 sandwich 1.9 30
Chicken, roasted, ½ breast 0.3 6
Clams, cooked, breaded and fried, 3 ounces 34.2 570
Egg, large, 1 whole 0.6 10
Food Micrograms (mcg) per serving Percent DV*
Haddock, cooked, 3 ounces 1.2 20
Ham, cured, roasted, 3 ounces 0.6 10
Liver, beef, braised, 1 slice 48 800
Milk, 1 cup 0.9 15
Salmon, sockeye, cooked, 3 ounces 4.9 80
Trout, rainbow, farmed, cooked, 3 ounces 4.2 50
Trout, rainbow, wild, cooked, 3 ounces 5.4 90
Tuna, white, 3 ounces 1 15
Yogurt, plain, 1 cup 1.4 25



