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Cinnamon has a long history as not only a spice, but also as a medicine. Studies have shown that just ½ teaspoon of cinnamon a day can lower LDL cholesterol. This teaspoon of cinnamon contains 28 mg. of calcium, almost 1 mg. of iron, more than a gram of fiber and vitamins C, K and manganese.
There are two varieties of cinnamon-Chinese and Ceylon. They have a similar flavor, but the Ceylon is slightly sweeter, more refined and more difficult to find. In traditional medicine cinnamon has been used for digestive ailments such as indigestion, gas, bloating, stomach upset and diarrhea.
There are many other benefits of cinnamon. Studies have shown that it has the ability to stop yeast infections. It may be able to regulate blood sugar, which makes it beneficial for those with Type 2 Diabetes. It is also a natural food preservative-it prevents bacterial growth and food spoilage. It also has a mild anti-inflammatory effect and the scent of cinnamon can actually boost brain function.
The healing abilities of cinnamon come from three basic types of components in the essential oils that are found in the bark of a cinnamon tree. The oils contain active components that are called cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol. The ability of cinnamon to stop bleeding comes from the cinnamaldehyde.
Cinnamon is not a common allergenic food and it is considered safe as long as only the recommended doses are taken. Pregnant women shouldn’t take cinnamon supplements and they shouldn’t consume excessive amounts of cinnamon.
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