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Gluten-free B-12 Supplement?


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Light Rookie

I was wondering if someone could recommend a gluten-free B-12 supplement? Also, are the following ingredients in my current B-12 supplement Gluten-free?

Malic Acid

Cherry flavor

Cellulose

Sorbitol

Croscarmellose sodium

Magnesium stearate

Silica

Thanks very much,

Mike


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GlutenGalAZ Enthusiast

I use Spring Valley (can get at WalMart) or Nature Made (can get at a lot of stores). Both of these brands give you the ingredients and will say no gluten, no.... on the bottle if they are gluten free.

What brand are your currently using?

For some reason I want to say (but don't quote me on this) that somewhere I saw a while ago that Sorbitol could be iffy. I think it was when I was looking at Gas X.

Light Rookie

Is your brand sublingual? I forgot to mention that I am looking for a sublingual form. My current brand is TwinLab.

Jenny (AZ via TX) Enthusiast

I use Source Naturals, Methylcobalamin, 5 mg. I've been tested since taking it and I absorb it like crazy. Love it.

RiceGuy Collaborator

I also use the Source Naturals brand methylcobalamin, though in the 1 mg potency. Seems to work for me.

Light Rookie

Thanks, guys. I am looking Gluten-free, 500mcg, subingual of cobalamine, which looks as though it may be a tall order.

CLeeB Rookie
Thanks, guys. I am looking Gluten-free, 500mcg, subingual of cobalamine, which looks as though it may be a tall order.

This is the type of B-12 my natureopath recommended for me: Open Original Shared Link

In her view, the methylcobalamine is the best absorbed.

It also says it is gluten free on the bottle. In fact, as you can see it's free of most major allergens.

Only downside is the cherry flavor. ;)


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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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