, n o m a n n Ci
super food
s ’ e r u t Na pice S y h t Heal By Katherine Tallichet
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ext time you sprinkle a pinch of cinnamon over the froth on your latte, thank the Portuguese traders of the 1500s. Without those guys hacking away at cinnamon trees in Sri Lanka and introducing the dried bark in Europe, Starbucks might still be searching for the perfect garnish. Consumers throughout history have prized cinnamon. Only the super rich could afford it and early traders made fortunes selling it. Today, the price of this versatile spice has fallen within the budget of us all. Even better, medical researchers have identified many more benefits of cinnamon than simply putting some zing in your grandma’s apple pie. Cinnamon’s anti-inflammatory and antioxidant benefits protect your body from chronic inflammation. Its vital oils and acids help lower cholesterol levels. In fact, consuming just one gram per day reduces blood
pressure and lowers your risk of heart disease. Scientists have found that cinnamon lowers blood sugar levels in diabetics who suffer from insulin resistance thanks to a compound that improves cellular glucose intake by managing blood glucose levels. Research conducted at the University of California has revealed that an extract of cinnamon inhibits the progression of Alzheimer’s disease and also produces beneficial effects on other neurological disorders, including Parkinson's. International medical researchers confirm that cinnamon extract reduces cancers in animals by stymieing and protecting against the growth of cancer cells. A Swiss scientific study has shown how the anti-inflammatory properties of cinnamon control colon cancer in mice. Effects on human cancers have yet to be proven. There are two varieties of cinnamon. Ceylon,
grown in Sri Lanka, is considered premium and Cassia, grown in Vietnam, India and China, a less desirable variety. Both are made from the bark of a cinnamon tree. Which is best? Ceylon, sometimes called “true” cinnamon, is lighter in color, milder, sweeter (but no sugar) and more fragrant. Cassia is less expensive and has a stronger cinnamon taste. Cassia works great in recipes. Ceylon is popular with the health and wellness community. Both contain the chemical coumarin, a blood thinner that may be harmful to humans in large doses. Ceylon cinnamon contains much less coumarin than Cassia. Cinnamon is processed in several convenient forms. You can buy the pure bark rolled into strips and grind it to your specs. Or purchase the powder
commercially ground and packed in jars or capsules. You can also purchase cinnamon oil, used in food preparation. While there is no recommended daily dose of cinnamon, experts say you can safely eat five grams of Ceylon daily. Some professionals dispute the medical benefits of cinnamon, but in one recent study, diabetics’ cholesterol and blood sugar levels were significantly reduced after participants ate six grams of cinnamon daily for 40 days. When given a choice, you should always choose Ceylon grown in Sri Lanka over the Cassia variety. Cassia, which is cheaper, is usually found in grocery stores. Ceylon cinnamon can be purchased from health food stores and online.
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