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Biotin
Biotin is a water-soluable vitamin. It aids
in the formation of fatty acids and in carbohydrate metabolism. It is
easily supplied by a varied diet and also manufactured by microflora
(bacteria) in our intestines. Biotin deficiencies are almost unheard
of; in fact since 1942 there have been fewer than six reported in medical
literature, world-wide. All of which have involved the consumption of
large numbers of raw eggs (egg-white injury). An indigestible protein
(avidin) found in raw eggs binds with biotin making it unable to be
absorbed by the body. But unless consuming large quantities of uncooked
eggs (three to twelve dozen per week), it is unlikely that biotin levels
will be greatly affected. Normal cooking temperatures destroys avidin.
Good sources of biotin include liver, walnuts, peanuts, almonds, cauliflower,
milk, peas, cereals, lean meats, seafood, fruits, and vegetables.
Content & Updated by Reps Mags (MNU)