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  • Results 1 to 6 of 6
    1. #1
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      Bob Pr.'s Avatar
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      Spices: The health benefits of CEYLONESE cinnamon

      The following is based on information in this link: 10 Evidence-Based Health Benefits of Cinnamon

      There are 2 types of cinnamon, Ceylon(ese) and all others (more often labeled just cinnamon but technically called Cassia or any other place modifying term). ONLY Ceylonese cinnamon is low in coumarin; ALL others are very high in it and regular use of even small amounts can be destructive to people's livers.

      In many European countries, because of these health risks, it's illegal to sell non-Ceylonese cinnamon but that is NOT true in the USA where all store bought "cinnamon" will be a Cassia cinnamon. If it is not labeled Ceylon Cinnamon then it is not. One has to especially seek out Ceylonese cinnamon (e.g., try Amazon or specialty shops). While Ceylonese cinnamon is less spicy than all other non-Ceylonese cinnamons, in a way that's very fortunate since using more produces more benefits. The health benefits of Ceylonese cinnamon include:

      being very high in anti-oxidants

      excellent anti-inflammatory properties for fighting bacterial & fungal infections

      reducing risk of heart disease (by lowering LDL & raising HDL cholesterols)

      lowers blood sugar levels

      improves resistance to Alzheimer's and Parkinson diseases

    2. #2
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      Thanks for sharing this

    3. #3
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      Most American supermarkets do NOT stock/sell a Ceylonese cinnamon -- plus I did NOT see it among either McCormick's or Spice Islands collections. If your community has a spice specialty store, it most probably would have it.

      OR you can order some to try from Amazon -- about $5 or so for a small container. Here's a link:

      Amazon.com : Frontier Natural Products Cinnamon, Og, Grnd Ceyln, Ft, 1.76-Ounce : Cinnamon Spices And Herbs : Grocery Gourmet Food

      (I posted this today because of comments made by the nurse in my internist's office when I had a brief physical yesterday afternoon. My physician took my blood pressure and announced to his nurse "112 over 60" and she said, "Wow! That's the best we've had all day!" I attribute that in part to my breakfast recipe with Ceylon cinnamon -- plus also that I walk 3 - 4 miles every day and dance a couple nights a week +lucky genetics.)
      Last edited by Bob Pr.; 08-23-2016 at 07:48 PM. Reason: tweak writing

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      Thank you for the info. I had no idea.

      Most stores I go to have McCormick or Spice Island and maybe a generic brand. Going to check the commissary first before ordering from Amazon. Love the smell and taste of cinnamon and use a fair amount and I always buy new at the holiday time, which is coming up soon.
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      Last edited by doubledip1; 08-23-2016 at 09:17 PM.
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    6. The Following User Says Thank You to doubledip1 For This Useful Post:

      Bob Pr. (08-26-2016)

    7. #6
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      Thanks, doubledip1.

      Below is an extract from your very worthwhile supplement (I've bolded a very pertinent fact):

      "Coumarin is a hepatotoxic and carcinogenic phytochemical found in some plants, of which cinnamon is a high source of. It is not the active compound that reduces blood sugar, but one that exists alongside the active ingredient(s). It initially had a TDI (Tolerable Daily Intake) of 2mg/kg bodyweight max, but was lowered to 0.5 and currently stands at 0.1mg/kg bodyweight.[2] Although a safety buffer is included in this last recommendation, some subsets of the human population seem more susceptible due to less of a capacity to metabolize it.[2]

      "This is relevant since most anti-diabetic benefits come in a dose dependent manner, in the range of 300mg/kg bodyweight[5]. In these doses, coumarin above the TDI can easily be ingested.
      The best method of coumarin avoidance appears to be through the original source of cinnamon. Ceylon cinnamon has the lowest levels of coumarin with below 190mg/kg (some samples being below detection levels) whereas Cassia contains between 700 (at best) and 12,230mg/kg (at worst).[15]. Ceylon can be detected in stick form via its numerous thin folds, whereas Cassia has less folds and a thicker appearance. They cannot be distinguished in powder form, and Cassia is more frequently used in production and manufacturing.[2][16 "


      Bob Pr: IMO, Ceylonese cinnamon if FAR less "spicy" than non-Ceylonese -- it has a much milder flavor so it'll often take heavier doses of it to get the desired flavor. (it's very fortunate that it's so healthy for us.)






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