Cinnamon
Cinnamon comes from the inner bark of several tree species from the genus Cinnamomum. There are two main types: Ceylon cinnamon (true cinnamon) and Cassia cinnamon (more common in North America). It has been valued both as a spice and medicine for thousands of years.
Benefits
Helps regulate blood sugar
Has anti-inflammatory properties
Contains powerful antioxidants
Has antimicrobial effects
May support heart health
The Science & Wisdom Behind Cinnamon
Scientific Evidence
Cinnamon contains bioactive compounds including cinnamaldehyde, cinnamic acid, and polyphenols that have demonstrated antioxidant, anti-inflammatory, antimicrobial, and insulin-sensitizing properties in numerous studies.
Traditional Use
In Traditional Chinese Medicine, cinnamon has been used for millennia to warm the body, improve circulation, and treat digestive issues. In Ayurveda, it's considered a warming herb that enhances digestion and circulation.
Anecdotal Reports
Many people with type 2 diabetes or prediabetes report improved blood sugar readings when incorporating cinnamon into their daily routine, particularly when taken with breakfast or other carbohydrate-containing meals.
How to Use Cinnamon
General Usage
Cinnamon can be used as a culinary spice, brewed as tea, or taken in supplement form. Ceylon cinnamon is generally preferred for therapeutic use due to its lower coumarin content.
Common Uses For:
Recipe
Cinnamon Tea: Simmer 1-2 cinnamon sticks (or 1/2 teaspoon ground cinnamon) in 2 cups of water for 10 minutes. Strain and add honey if desired. Drink 1-2 cups daily to help regulate blood sugar.
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