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  • Posted

    Interesting read, so what do us healthy eaters  need to keep an eye on our daily intake I wonder for it to interfere with tests if it can interfere in this way as well ?

    Biotin is stable at room temperature and is not destroyed by cooking. Sources with appreciable content are

    Beef or pork liver, cooked: up to 35 µg per 3 ounce serving

    Egg, cooked: up to 25 µg per large egg

    Yeast, baker's, dried: up to 14 µg per 7 gram packet

    Whole wheat bread: up to 6 µg per slice

    Avocado: up to 6 µg per avocado

    Salmon, cooked: up to 5 µg per 3 ounce serving

    Cauliflower, raw: up to 4 µg per cup

    Cheese, cheddar: up to 2 µg per ounce

    Raw egg whites contain a protein (avidin) that blocks the absorption of biotin, so people who regularly consume a large number of eggs may become biotin-deficient.[15] The dietary biotin intake in Western populations has been estimated to be as high as 60 µg per day. Biotin is also available in dietary supplements, individually or as an ingredient in multivitamins. I once again borrowed this from a reputable source.

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