http://www.vitaletherapeutics.org/vtlbison.htm
Properly cooked, bison has more vitamins B1, B2, B3, B5, B6, folate, and E than beef. These nutrients support the monoxygenase receptor for vitalethine and help to rid the body of toxic L-homocysteine. Although the B12 is somewhat less than in beef, it should be noted that bison being a far richer source of L-cystine which means that lhere is less need for converting L-methionine to L-cystine through toxic L- homocysteine, a process that otherwise is heavily dependent upon vitamin B12. One should never microwave red meat or brewers' yeast, since microwaves destroy vitamin B12 and may liberate carcinogenic cobalt into the food, a dual liability..