The Benefits of Cinnamon!

We have known for some time that the inexpensive (and tasty) spice, cinnamon is of benefit in blood sugar management. A new study highlights this!

Cinnamon Can Help Control Your Blood Sugar

“A Swedish research team has again confirmed previous studies from 2000 and 2004, showing the positive effect of
cinnamon in the treatment of type 2 diabetes. This new study found a meaningful decrease in blood sugar in patients who consumed 6 grams of cinnamon with their rice pudding, versus those who ate their’s plain. They were also seeking to find whether cinnamon had any effect on satiety, but the results were negligible at best. Cinnamon has previously been indicated as a potential insulin substitute for those with type 2 diabetes — researchers have found that cinnamon contains a bioactive component with “insulin-like” effects. It has also been determined that this inexpensive spice increases glucose metabolism 20-fold.”

This is a great post from Dr. Mercola’s blog on the study:

“Previous studies found that half a teaspoon of cinnamon a day significantly reduces blood sugar levels in people with type 2 diabetes. It also reduces triglyceride, LDL cholesterol, and total cholesterol levels among this group.

Cinnamon’s other benefits include:

* Supporting digestive function
* Relieving congestion
* Relieving pain and stiffness of muscles and joints
* Anti-inflammatory compounds that may relieve arthritis
* Helping to prevent urinary tract infections, tooth decay and gum disease
* It’s a powerful anti-microbial agent that can kill E. coli and other bacteria”

One comment

  • Good article and a good reminder. But I thought I would add that unless you know what to look for and can buy from a trusted source, if you are in the US, then most likely you are buying cassia (Cinnamomum cassia) and not true cinnamon (Cinnamomum verum aka. Cinnamomum zeylanicum). The cheaper cassia is somewhat harsher and has a sharper ‘cinnamon’ taste, while true cinnamon has a slightly sweeter cinnamon and not as sharp flavour with notes of clove that lingers. There is a great difference, especially for medicinal purposes.

    Most Americans know no other, and when live here in Europe for much time, complain about the ‘not as good as what we buy back home’ true cinnamon sold here (and they don’t believe there is a difference). I know…I’ve heard it often enough.

    Cassia bark sticks are tough and looked at from the end, appears to form a ‘3’. Cinnamon sticks are thin and papery, that crumble easily and look like thin rolls of layers of ‘paper’. Here in Europe, it is also known as canel in several countries (Zimt in Germany).

    I felt a need to mention this because those who (for medicinal purposes) want to use high doses of ‘cinnamon’ (but are really using cassia) will be injesting toxic amounts of coumarin. The European health agencies have issued warnings about using cassia in high amounts, especially around the Christmas time (baking, teas etc).

    Here is a good link to wikipedia for those who wish to know more:

    Thanks for the opportunity to pass on this important cassia/coumarin issue!

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