Chromium is in many foods including brewer’s yeast, some meats, potato skins, some cheeses, molasses, spices, whole-grain breads and cereals, and fresh organic fruits and vegetables grown in well-mineralised soil
Because WHOLE GRAINS are where the chromium is, diets high in refined flour (like ours) are more likely to be deficient in chromium
Also known as Glucose Tolerance Factor, it is an essential part of metabolic processes that regulate blood sugar, and helps insulin transport glucose from the blood into cells, where it can be used for energy and to convert fats, carbohydrates, and proteins into stable energy.
Chromium is beneficial for normal metabolism of fats, including cholesterol. Research shows a link between higher chromium intake and healthier arteries and levels of blood cholesterol. Some studies even show that people who die from heart disease tend to have lower levels of chromium in the blood at the time of death.
People who don’t properly respond to insulin are generally deficient in chromium — so people who are insulin-resistant, pre-diabetic, diabetic, obese, or elderly are more likely to have a chromium deficiency than otherwise healthy adults or children.
Chromium is known to slow the loss of calcium, so beneficial for preventing bone loss and bone-related disorders that are especially common in older women. Therefore, it’s also a natural remedy for osteoporosis.
There is a link between low chromium levels and increased risk of glaucoma.
Delayed healing time after injuries or surgery can result from chromium deficiency.
Low energy, fatigue, increased anxiety, low concentration, poor memory, poor skin health and changes in appetite or weight could all signal a chromium deficiency
Robbers of chromium include:
Antacids (including calcium carbonate)
Niacin and nicotinic acid