Since Type 2 Diabetes is on the rise, everyone is looking for a way to balance their blood sugar. Cinnamon is a common help for balancing blood sugar, along with fighting Candida Yeast infections, Anti-fungal and a host of other ailments.
The US Department of Agriculture recently published their findings which showed a beneficial link between cinnamon intake and the reduced risk of diabetes and heart disease. According to this new research, participants in the study found that taking cinnamon, which is high in antioxidants, decreased glucose levels in the blood as well as reducing oxidative stress.
However, there are two kinds of cinnamon, Cassia and Ceylon and there is a huge difference in the two. Cassia, regular grocery store cinnamon, contains a high level of coumarin. Researchers warn that too much of Cassia Cinnamon, when consumed daily or regularly, may be harmful for the liver and kidney. Germany’s Federal Institute for Risk Assessment has warned that anyone who regularly eats a lot of Cassia Cinnamon — more than two grams (0.07 ounce) a day for a 132-pound adult — could be at risk for liver damage.
Coumarin is used in the pharmaceutical industry in a number of synthetic anticoagulant (blood thinners) pharmaceuticals, the notable ones being warfarin (brand name Coumadin) and some even more potent rodent pesticides that work by the same anticoagulant mechanism.
The second kind of cinnamon and the safer one for long term use is Ceylon Cinnamon. Ceylon cinnamon grows in Sri Lanka, Madagascar and the Seychelles, while cassia cinnamon comes from Indonesia and China. A study published in the Journal of Agricultural and Food Chemistry tested cinnamon commercially available in the U.S. and found “substantial amounts” of coumarin in Cassia Cinnamon, but only trace amounts of coumarin in Ceylon Cinnamon. Research found that on average, Cassia Cinnamon powder had up to 63 times more coumarin compared to Ceylon Cinnamon powder, while Cassia Cinnamon sticks contained 18 times more than Ceylon Cinnamon sticks.
If you decide to use a lot of cinnamon, “you do need to use Ceylon because it will lower your risk of liver damage,” according to Angela Ginn, a spokeswoman for the American Academy of Nutrition and Dietetics told The Wall Street Journal. “From a safety point of view, Ceylon Cinnamon is better,” concurs cinnamon researcher Ikhlas A. Khan, assistant director for the National Center for Natural Products Research at the University of Mississippi’s School of Pharmacy.
I personally drink Ceylon Cinnamon tea daily and it’s delicious! It also helps my blood sugar stay in the optimum range.
