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One possible reason for the insufficient level of biotin in the body is the high intake of raw egg protein. It is the source of avidin - a substance that forms a complex with biotin and prevents its use. However, this may be prevented by subjection of the egg to heat treatment (in which avidin denatures, or decomposes). Although egg yolk contains no significant amounts of avidin, it is a source of other proteins with high affinity to biotin, therefore people exposed to a deficiency of biotin are advised to cook whole eggs before consumption.
To achieve visible results, regular biotin supplementation should last about 3-6 months. This is due to the growth rate of hair and nails. Only after this time, they will grow to such length that allow them to be assessed.
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Biotin (vitamin H, co-enzyme R) is in a group of B vitamins, due to the presence of sulphur compounds it is involved in the synthesis of ascorbic acid (vitamin C). Also synthesized in the intestines. It enhances the production of hormones and regulates cholesterol levels. It reduces muscle pain. It prevents hair loss and graying of hair. It soothes the skin inflammations. No toxic effects. Often combined with other B group vitamins and vitamin A. The natural sources of biotin are: whole grain bread, yeast, eggs (yolk), milk, brown rice and cheese.
Daily demand: 100-300 mg per day
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