Yes, boiling milk does remove some vitamin B12, as this water-soluble vitamin is heat-sensitive, and prolonged heating at high temperatures (around 100°C for 10-15 mins) causes significant degradation, with potential losses ranging from 10% to over 30%, though the milk matrix offers some protection compared to other foods. Shorter, milder heating (like pasteurization) causes minimal loss, but home boiling reduces B12, along with other B vitamins like folate, thiamin, and B6, along with B1.
Appreciable loss (30 to 40%) of vitamin B12 was, however, observed in milk after boiling for 30 minutes or microwave heating for 5 minutes (Watanabe et al., 1998).
Research has demonstrated that boiling milk can reduce its B vitamin content, with one study finding that boiling milk reduces its B vitamin content by around 25%.
Vitamin B-12 absorptions were 55% (95% CI 41–67%) from water, 65% (95% CI 51–79%) from milk and 55% (95% CI 41–69%) from fortified bread, values that did not differ. Mean absorption with simultaneous 95% confidence intervals based on Tukey's HSD shown in parentheses.
The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s.
Boiled milk offers enhanced safety by eliminating harmful bacteria, particularly important for raw milk. However, excessive boiling might lead to slightly reduced nutritional value in terms of certain vitamins.
Taking omeprazole (Prilosec), lansoprazole (Prevacid) or other stomach acid-reducing medicine might lower the body's ability to absorb vitamin B-12. Vitamin C (ascorbic acid) supplements. Taking vitamin B-12 with vitamin C might lower the available amount of vitamin B-12 in the body.
Studies have found that while boiling milk eliminated bacteria from raw milk, it also greatly reduced its whey protein levels. Other tests have shown lower levels of vitamins and minerals in boiled milk, including vitamin B2, B3, B6, and folic acid -- in some cases by as much as 36%.
pernicious anaemia – where your immune system attacks healthy cells in your stomach, preventing your body from absorbing vitamin B12 from the food you eat; this is the most common cause of vitamin B12 deficiency in the UK.
If heated milk is left sitting in the temperature danger zone, bacteria and other harmful pathogens multiply quickly. You might think that reheating this same milk again above the 60 degrees will kill off any bacteria that may have grown during this time. This is simply not true.
Boiling effectively kills bacteria, but it leaves chemical pollutants behind. Substances such as heavy metals, fluoride, and PFAS (per- and polyfluoroalkyl substances) remain even after extended boiling. As water evaporates, these pollutants can actually become more concentrated.
Heat the milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds.
However, most commercially packaged milk is pasteurized, which means it's already been heated to kill harmful bacteria. For pasteurized milk, boiling is usually unnecessary. Always check packaging and follow local health guidelines for the safest consumption.
Check with your doctor for advice on how much vitamin B12 you should get from this source. Dairy: Cows pass the nutrient into their milk, though not at the same levels as is found in red meat. You can meet your daily needs with two cups of low-fat milk, 16 ounces of low-fat yogurt or 3 ounces of Swiss cheese.
Organ meats and shellfish are the richest dietary sources, with a 3-ounce (85 g) serving of cooked clams providing approximately 84.1 µg, while beef liver contains about 70.7 µg. Fatty fish, such as trout and salmon, supply 5.4 µg and 4.8 µg per 3-ounce serving, respectively.
B12 deficiency can trigger specific food cravings, most notably for meat, fish, or eggs, as the body seeks animal-based sources to replenish the vitamin, especially in those on vegetarian/vegan diets or older adults. While cravings for sugary or salty foods can also signal general B-vitamin issues, the distinct urge for protein-rich animal products is a key indicator, but professional testing is crucial for confirmation.
Milk. One of the best drinks with B12 is milk. One cup of whole milk contains approximately 1.32µg of vitamin B12.
Boiling milk has minimal impact on calcium content but can influence calcium's overall nutritional value and bioavailability. When milk is exposed to excessive heat, it may lead to protein degradation and loss of specific vitamins, especially vitamin C and various B vitamins.
Water-soluble vitamins (i.e. dissolvable in water), such as vitamin C and the B vitamins, can often reduce during boiling as they 'dissolve' into the water (ever seen the water changing colour when you boil veggies like broccoli or sweet potato?).
Doctors say that when milk is boiled, bacteria like salmonella and clostridium are destroyed. The protein in milk gets easily broken down, aiding digestion, while the broken-down fat molecules help assimilate the nutrients.
Taking certain medications: Certain medications can cause low levels of vitamin B12 in your body, including metformin, proton pump inhibitors, H2 blockers and oral birth control pills. Having Sjögren's syndrome: People with Sjögren's syndrome are more likely to have vitamin B12 deficiency.
Vitamin B12 deficiency anaemia is usually treated with injections of vitamin B12, called hydroxocobalamin. At first, you'll have these injections every other day for 2 weeks or until your symptoms have started improving. Your GP or nurse will give the injections.
The recommended daily allowance (RDA) of vitamin B12 is 2.4 mcg for adults. Since B12 is a water-soluble vitamin, the body removes any unused amounts through the urine.