- October 13, 2017
- Sight and Life
- Nourish Notes
Look at the ingredients in cosmetic products and you may be surprised to see that vitamin B7 or biotin is a key component! Thanks to vitamin B7’s role in a multitude of cellular reactions, particularly interactions keeping your hair, finger nails, and skin healthy, it is often recommended for strengthening hair and nails. Vitamin B7 is involved in metabolism as a coenzyme that transfers carbon dioxide, an important step in breaking down food including carbohydrates, fats and proteins into energy. This role is critical.
The Primary Sources of Vitamin B7
Vitamin B7 can be found in: vegetables; cereals; nuts such as almonds, walnuts, peanuts; yeast; and soybeans. It is also sourced from animal products such as eggs, milk, liver, and kidney or synthesized by intestinal bacteria.
Bioavailability of Vitamin B7
In foods, biotin is found as the free form or bound to dietary proteins. The bioavailability of biotin depends on the ability of protein enzymes in the stomach to convert protein-bound biotin to free biotin. Biotin is not sensitive to light, heat, or humidity.
Risks Related to Inadequate or Excess Intake of Vitamin B7
Experts have yet to quantify the amount of biotin in natural foods. Deficiency due to lack of dietary intake is rare in healthy populations. Symptoms of deficiency include general fatigue, nausea, neurological problems, poor skin, and hair quality. No adverse effects have been reported with excessive intakes of biotin.
Find more information on vitamins and micronutrient deficiencies though our partner, Vitamin Angels or download our complete vitamin and mineral guide here. Here is a delicious way to incorporate biotin into your diet – enjoy!
Banana and Walnut Loaf*
100g softened butter plus a little extra for greasing
140g caster sugar
1 beaten egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
85g chopped walnuts
Pre-heat the oven to 180C (fan) and 160C (gas). Grease a 2lb loaf tin with some butter and line the base with baking parchment, and then grease this as well.
In a large bowl, mix the butter, sugar, and egg together and then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts. Pour the mixture into the tin and bake for 1 hour, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little chocolate sauce for a dessert.