Podcast Notes Key Takeaways

• Clams, liver, and oysters are very high in vitamin B12
  • Over 90% of vegans are deficient in vitamin B12
• Due to genetic reasons in how certain molecules are converted from plant foods, vegans are more likely to be Vitamin A deficient
• The best sources of zinc are oysters, beef, and cheese
  • “You’re way more likely to become zinc deficient if you’re not eating animal products and you are eating a lot of plant products”
• The number one source of riboflavin is liver followed by kidney, heart, and almonds
• If you are vegan, perhaps consider still allowing yourself to eat something like oysters due to their high nutritional content

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Chris Masterjohn earned his PhD in Nutritional Sciences from the University of Connecticut in 2012. He served as a postdoctoral research associate in the Comparative Biosciences department of the College of Veterinary Medicine at the University of Illinois at Urbana-Champaign. From August 2014 to December 2016, he served as Assistant Professor of Health and Nutrition Sciences at Brooklyn College, part of the City University of New York.

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