Cobalt is a mineral required by the body for blood formation. It is an integral part of Vitamin B12 (cobalamin), a vitamin essential for producing red blood cells and maintaining the nervous system. Cobalt activates several metabolic enzymes and is necessary for myelin formation (an insulating layer found around nerves) and thyroid hormone production, supports red blood cell production,and is essential for the metabolism of fats and carbohydrates, the synthesis of proteins, the production of DNA and RNA, and the conversion of folate to its active form. Cobalt is used to treat anaemia with pregnant women, because it stimulates the production of red blood cells. It is also used by athletes to increase the oxygen-carrying ability of the blood.*

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More About Cobalt
Cobalt is an element that occurs naturally in the environment in air, water, soil, rocks, plants and animals. The radioactive isotopes of cobalt are not present in the environment naturally. Soils that contain very low amounts of cobalt may grow plants that have a deficiency of cobalt. When animals graze on these grounds they suffer from lack of cobalt, which is essential for them.

Dietary cobalt is acquired mostly from meat and milk. Deficiency may be observed in strict vegetarians. Meats provide cobalt as a component of vitamin B12. All-plant diets contain little or no vitamin B12. Therefore vegetarians would need some dietary cobalt in order to enable their microflora to synthesize vitamin B12.

Long-term Vitamin B12 deficiency can result in demyelination of large nerve trunks and the spinal cord, in reduced white blood cells, and in pernicious anemia with symptoms of severe fatigue, shortness of breath, dizziness and headaches.  Red blood cells become abnormally enlarged and reduced platelet formation causes poor clotting and bruising.

Foods containing cobalt include meat, milk, eggs, figs and cabbage. Cobalt supplements may be necessary for diets deficient in animal proteins, milk or dairy products, or for vegan (strict vegetarian) diets.*