Cinnamon is an important spice.
It has been used for medical purposes for thousands of years, even modern science admits that Ceylon cinnamon offers great health benefits.
Cinnamon is a spice that is made from the inner bark of trees called Cinnamomum.
Way back in Ancient Egypt it was valuable, and was regarded as a gift fit for kings.
There are two main types of cinnamon:
Ceylon cinnamon: Also known as “true” cinnamon, and this is the one we'll be talking about here.
Cassia cinnamon: This is the more common variety today, what people find in the grocery store. We won't be talking about this one much.
Cinnamon is made by cutting the stems of the cinnamomum tree.
The inner bark is then extracted and the woody parts removed from it.
When it dries, it forms strips that curl into rolls, called cinnamon sticks.
The sticks can be ground to form cinnamon powder.
Cinnamon is Loaded With Antioxidants
Cinnamon is loaded with powerful antioxidants.
In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “superfoods” like garlic and oregano.
In fact, it is so powerful that cinnamon can be used as a natural food preservative (7).
Cinnamon Has Anti-Inflammatory Properties
It helps the body fight infections and repair tissue damage.
Cinnamon in some studies show that the antioxidants in it have potent anti-inflammatory activity
Cinnamon May Cut the Risk of Heart Disease
Cinnamon has been linked with reduced risk of heart disease.
A recent study concluded that a cinnamon dose of just 120 milligrams per day can have these effects.
In this study, cinnamon also increased HDL (the “good”) cholesterol.
So, true Cinnamon just may cut the risk of heart disease and improve some key risk factors for heart disease, including cholesterol, triglycerides and blood pressure.
Cinnamon Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect
Cinnamon is well known for its blood sugar lowering effects.
Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar levels.
First, cinnamon has been shown to decrease the amount of glucose that enters the bloodstream after a meal.
Cinnamon has been shown to both reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1 to 6 grams per day.
Cinnamon May Be Protective Against Cancer
Cinnamon has been widely studied for its potential use in cancer prevention and treatment.
Overall, the evidence is limited to test tube experiments but they suggest that cinnamon extracts may protect against cancer.
It acts by reducing the growth of cancer cells and the formation of blood vessels in tumors, and appears to be toxic to cancer cells, causing cell death.
These findings were supported by test tube experiments, which showed that cinnamon activates protective antioxidant responses in human colon cells
Whether cinnamon has any effect in living, breathing humans needs to be confirmed in controlled trials.
Cinnamon Helps Fight Bacterial and Fungal Infections
Cinnamaldehyde, the main active component of cinnamon, may help fight various kinds of infection.
Cinnamon oil has been shown to effectively treat respiratory tract infections caused by fungi.
It can also inhibit the growth of certain bacteria, including Listeria and Salmonella.
The antimicrobial effects of cinnamon may also help prevent tooth decay and reduce bad breath.
Cinnamaldehyde has antifungal and antibacterial properties, which may reduce infections and help fight tooth decay and bad breath.
It is Better to Use Ceylon (“True” Cinnamon)
Not all cinnamon is created equal.
The Cassia variety contains significant amounts of coumarin, which is believed to be harmful in large doses.
All cinnamon should have health benefits, but Cassia may cause problems in large doses due to the coumarin content.
Ceylon (“true” cinnamon) is much better in this regard, and studies show that it is much lower in coumarin than the Cassia variety.
Unfortunately, most cinnamon found in supermarkets is the cheaper Cassia variety.
You may be able to find Ceylon in some health food stores, or online.
Ceylon cinnamon (Cinnamomum zeylanicum), sometimes called true cinnamon, has a long history. It originated in Asia, mostly Sri Lanka and India. Now, cinnamon shrubs are grown in almost every tropical region of the world.
Cinnamon is one of the oldest spices known.
Ancient Egypt. Cinnamon was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold.
Ancient China. About the same time, cinnamon also received much attention in China. It is mentioned in one of the earliest books on Chinese botanical medicine, dated back to around 2,700 B.C. Cinnamon’s popularity continued throughout history. Cinnamon was often added to food to prevent spoiling.
Ancient Rome. Cinnamon was used on funeral pyres in Ancient Rome. In 65 AD, Nero burned a year's supply of cinnamon at his second wife Poppaea Sabina's funeral in order to show the depth of his grief.
History of Cinnamon: Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. It became one of the most popular spices in medieval Europe.
During the Bubonic Plague, sponges were soaked in cinnamon and cloves and placed in sick rooms, and it has also been burned as an incense. During the explorations of the fifteenth and sixteenth centuries, cinnamon was the most sought-after spice.
In the Middle Ages, cinnamon was only affordable by the wealthy elite of society. A person's social rank during that time could be determined by the number of spices they could afford.
From the 16th to the 19th centuries, there were power struggles among European nations over who would control Ceylon and the lucrative cinnamon industry. In the early part of the 19th century, other countries began growing cinnamon and it became available to everyone.
History of Cinnamon: Modern Cinnamon Production. Today, Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while Cassia cinnamon is mainly produced in China, Vietnam and Indonesia. Most cinnamon sold in supermarkets in North America comes from the less expensive variety, Cassia cinnamon.
