It is found naturally in foods, but particularly high amounts are found in yeast cells. Chromodulin - a complex of amino acids – is the most effective in absorbing and utilizing chromium in the body. In the 1980s, researchers claimed to have proven the existence of a unique chromium-binding molecule called chromodulin, which differed slightly from the GTF, but possessed the same characteristics. Therefore, chromium researchers no longer believe in the existence of a GTF molecule in the original configuration – researchers now look to chromodulin instead. The problem with this theory is that the existence of an actual GTF molecule was never proven. It was believed that the GTF consisted of three amino acids and B vitamins. The importance of chromium led to the discovery of a chromium-containing complex in the body, which since became known as glucose tolerance factor (GTF). Researchers then gave the animals food with brewer's yeast - a rich, natural source of chromium - after which the animals again became healthy. The animals quickly developed glucose intolerance, a condition that often precedes the development of type II diabetes in humans. Klaus Schwarz had a breakthrough in chromium research, when they observed that if you gave animals a chromium depleted diet, they reduced their ability to convert sugar significantly.
Also substances like cinnamon (Cinnamomum verum) and Maqui Berry (Aristotelia chilensis) have documented effects on blood sugar. Zinc supplementation has beneficial effects on glycemic control and may be advantageously combined with chromium.
For example, chromium combined with magnesium is able to decrease insulin resistance more than both substances taken separately. Often you can enhance the effect of chromium by combining it with other substances. chromium chloride.Ĭhromium has Synergistic Effect with Other Supplements The second surprise is that chromium from chromium enriched brewer's yeast is absorbed up to 10 times better than inorganic chromium compounds like e.g. One is the low absorption of chromium from our food of 0.5% to 3%, which is only slightly better than the absorption from inorganic supplements. There are two particular issues, that surprise in the EFSA evaluation. In 2014 the European Food Safety Authority, EFSA examined the absorbability of a number of chromium compounds and concluded that the absorbability is quite low, i.e. The problem with chromium is that it has a generally low bioavailability, which makes the question of which form of supplemental chromium has the best bioavailability very relevant.Ĭhromium Yeast Absorbed up to 10 Times Better
This is why chromium supplementation is an increasingly important issue. Processed foods are typically low in chromium and will actually increase the need for chromium. shellfish, liver, nuts, beans, raisins, black pepper and brewer's yeast.Īccording to University of Maryland, the diets of as many as 90% of Americans are low in chromium. The daily requirement for chromium is somewhere between 50-200 mcg per day. All are increasingly prevalent conditions. It enhances the action of insulin and for this reason low chromium levels in the body are associated with many conditions like sugar cravings, insulin resistance, metabolic syndrome, glucose intolerance, type II diabetes, elevated cholesterol, atherosclerosis and overweight.
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