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Chromium and the
Vegetarian Diet
By Terri Crosby,
C.H., C.N.
Chromium is vital to regulation of carbohydrate metabolism. It is important in ensuring proper use of glucose in the body. In countries where chromium is found in higher levels, the incidence of diabetes is much lower. Levels in soils are much lower than they were 50 years ago. Also refining foods depletes them of this vital nutrient.
Chromium cannot be made in the body but must be obtained in the diet. It has been used to help treat both diabetes and hypoglycemia, showing how critical it is for proper blood sugar regulation whether too much as in diabetes or too little as in hypoglycemia.
Foods that are high in chromium include brewer's yeast, whole wheat, rye, potatoes, wheat germ, green peppers, apples, bananas and spinach. For example a 3-l/2 oz. serving of brewer's yeast contains 112 mcg. of chromium, 3-l/2 ounces of potatoes has 24 mcg. Brewer's yeast is far and away the highest vegetarian source of chromium.
Chromium is difficult to absorb from food or in supplements and even those patients taking supplements sometimes are chromium deficient.
A number of years ago, we noticed an alarming number of people with low chromium levels on hair analysis. We asked one of our labs to analyze about five chromium supplements. Four of five contained little chromium, one had much more calcium than chromium. Apparently, chromium supplements degrade very quickly. We have since recommended the one brand that fared the best in the lab analysis and have been pleased to see most people having a normal chromium level within an average of six months. As it is so difficult to absorb, it is extremely rare for anyone to reach a level of toxicity. Deficiency is more the rule Sugar, sodas, refined flour products and antacids can deplete chromium and should be avoided. Many patients report sugar cravings decrease after their chromium level is normalized.
Most sources indicate 200-300 mcg. a day is a safe and effective amount for adults.
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