Cinnamon Has HUGE Health Benefits… But ONLY If You Buy THIS Kind
Having worked as a bibliophilic nutritionist who loves scouring the internet for the latest research and recipes I still find areas where I have HUGE gaps in knowledge, such as the topic of today’s article: the difference between “true” Ceylon cinnamon and the kind that is typically sold at grocery stores as cinnamon, cassia cinnamon, or Saigon cinnamon. One of these spices is packed full of health benefits, while the other has the potential to cause damage to our livers when taken in access.
What’s the Difference?
True cinnamon and the other, cheaper to produce varieties of cinnamon actually come from a completely different species of tree. True cinnamon is typically produced in Sri Lanka, India, Madagascar, Brazil, or the Caribbean, while it’s false cousin is usually grown in either China, Indonesia, or Vietnam.
Another difference is in appearance and flavour. While the cinnamon we’re used to seeing on the grocery store shelves is typically dark reddish brown and tastes quite spicy, true cinnamon is much lighter in colour and has a sweeter, more mild, yet still overwhelmingly delicious, flavour.
Finally, the biggest and most relevant difference between cinnamons is the content of a compound called coumarin.Ceylon cinnamon contains about 0.017 g/kg while other types of cinnamon contain from 2.15–6.97 g/kg of coumarin.
This compound is a blood thinner and anti-coagulant, so it is not recommended for those already on medications such as Warfarin. In addition to its effect on the blood, studies have also found that coumarin is toxic to the liver when we consume above the tolerable daily intake, which is set at 0.1mg/kg of body weight.
That means for someone who weighs 68 kg
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