I think cooking at high temperature may also have a lot to answer for regarding b12 as well:
In addition to the two screenshots, acrylamide ( formed when browning things like bread, rice, oats etc ) attacks the nerves, and therefore press more strain on b12 reserves.
In addition to the two screenshots, acrylamide ( formed when browning things like bread, rice, oats etc ) attacks the nerves, and therefore press more strain on b12 reserves.