Inorganic chromium salts are associated with a lower bioavailability in tissues and circulation over the long term compared to food forms, despite their more rapid rate of initial absorption. Based on the excretion dynamics of chromium, rapidly absorbed chromium salts may not contribute to tissue chromium status like food forms.

The limitations in bioavailability of chromium, along with the discovery that GTF and food-bound chromium may be better absorbed into the body’s tissues, led to the development of yeast fortified with chromium (GTF chromium) as a more bioavailable form of chromium.

Our chromium product is bound by a yeast fermentation process (Saccharomyces cerevisiae) that mimics the way plants organically bind minerals into membranes and protein structures, so you get a food-form mineral your body can actually absorb. This method creates a product that is 20-50 times richer in whole-food forms of chromium complex than other forms of GTF. Chromium any other way just doesn’t make sense.