The past couple months I’ve been plagued with cracked and chipped fingernails. Whether it was caused by the long, cold, dismal winter or my attempt to shed a few pounds by changing my diet, the result was annoyingly thin and weak fingernails. I checked the Mayo Clinic website and discovered that taking daily supplements of biotin could produce stronger fingernails. So I bought a bottle of biotin and popped a capsule daily. Within a week, I noticed the difference. My fingernails were stronger. They weren’t chipping or cracking any more. If you have weak fingernails, give biotin a try! It worked for me.
I have powerful nails that grow quickly. Thanks anyway.
Bob, you’re lucky to have powerful nails. There’s nothing more annoying than thin, flaking fingernails. But biotin seems to be solving that problem.
Interesting. Jackie is like the Cap’n – nails of steel.
Jeff, I suspect our goofy weather (it’s snowing as I write this) might have something to do with my fingernail problem. Little sun, frigid temperatures, super low humidity. They take a toll.
Jackie says that several years ago she was having a problem with cracking nails too and someone recommended Nailtiques Formula 2. She said it healed her nails. Now she uses the cheaper Duri (www.duri.com), “will heal and cure your split, cracked…nails” … if you don’t mind wearing clear nail polish.
I suspect once the dry heat season is over they will improve.
Thank Jackie for the suggestion, Jeff. So far biotin is working to strengthen my fingernails of jello. But, I’ll go to the Duri nail polish if it stops working.
I can use all the help I can get. Thanks!
I’m into my second week of taking biotin, Patti. My fingernails have stopped flaking and chipping. They look and feel stronger. Clearly, the biotin is working for me.
I remember my mother had a box of Knox Gelatin for years. The same box. It was supposed to grow and strengthen nails.
My Mom used to give us Knox Gelatin in the winter, too, Bob. I’m not sure whether it worked or not. But the biotin sure does!
Jackie found an old Weight Watchers cookbook with a recipe for Pineapple Cheesecake I used to make. She had one sixth of the cake every morning for breakfast.
1 15 oz. container of ricotta cheese
1 can drained crushed pineapple in its own juice
2 caps vanilla extract
6 packages sweetener (Equal, etc.)
1 package (Knox) unflavored gelatin
1/2 pineapple juice
cinnamon
Combine all ingredients until smooth. Soften gelatin in pineapple juice and add to other ingredients.
Put into pan, sprinkle with cinnamon, bake in 350 oven for 35 minutes. Cool for half an hour. Refrigerate 4-5 hours or overnight.
Jeff, I’ll try making this over the weekends. Sounds yummy!