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Notes -
During WW 2 it was fairly common, and apparently somewhat successful, for prisoners in the Pacific to cultivate yeast to prevent B1 and B3 deficiencies. I'm not sure how many of the other vitamins were known at the time. So primitive fermentation is viable in some circumstances.
On the other hand, alcohol is an anti-vitamin for at least some of the B-vitamins in beer. For example, alcoholics are prone to B1 deficiency.
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