Food processing and refining can affect the chromium content of foods. Refining of sugar, for example, diminishes chromium.
Major losses of chromium have been reported during milling of wheat but stainless steel cooking containers may add to the chromium intake.
The primary function of chromium is to potentiate the effects of insulin carbohydrate, lipid, and protein metabolism.
It is the mineral that convert sugar into energy, and make insulin work more efficiently. The study have shown that chromium protect the heart by lowering serum cholesterol levels and triglycerides.
Chromium normalizes blood sugar, and people with minor and major blood sugar disturbances often report increased mental focus and steadier moods from chromium supplementation.
Chromium deficiency may trigger a rose in blood cholesterol and decrease the body’s sensitivity to insulin, thus increasing the risk of type 2 diabetes.
Strenuous exercise and associated high carbohydrate intake promote urinary chromium losses, thus increasing the potential for chromium deficiency.
Chromium
