True Ceylon cinnamon is said to have many healing properties and has been used for centuries by alternative medicine practitioners and ayurvedic treatments. True Ceylon Cinnamon is believed to regulate blood sugar levels and also has anti-inflammatory and antimicrobial properties.
- Diabetes. Recent studies have found that cinnamon may help control blood sugar levels. In 2003, for example, Diabetes Care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18–29 percent, and also reduced triglycerides by 23–30 percent. It also reduced LDL cholesterol by 7–27 percent, and total cholesterol by 12–26 percent
- Alzheimer’s Disease. According to a 2009 study, extracts of Ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of Alzheimer’s disease. Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority if the inhibitory properties.
- Cancer. One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth. A second study published in 2010 also found that cinnamon extracts were directly linked with inhibiting tumour growth.
- Anti-inflammatory. A study from South Korea found that compounds from cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.
- Anti-microbial. Several studies have indicated that cinnamon has the ability to fight off bacteria. One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic “clindamycin.” Study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.
Ceylon cinnamon is typically expensive than any of the cassia varieties that are commonly sold in the market. Naturally occurring coumarins in Ceylon cinnamon is a fraction of the coumarin content in the commonly sold cassia (false) cinnamon. High ingestion of coumarin in cassia can pose a risk to vital organs when it is incorrectly used regularly for the therapeutic benefits that the True Ceylon cinnamon provides.
The critical difference between ‘True’ Ceylon cinnamon and the commonly sold cassia cinnamon.
Cinnamon and cassia are not obtained from the same plant. They should be treated as separate foods, both from a nutritional and a health standpoint. Scientifically speaking, there is only one true cinnamon, which is most commonly called “Ceylon cinnamon,” and comes from the plant Cinnamomum zeylanicum. An alternative scientific name for Ceylon cinnamon is Cinnamomum verum, which simply translates to “true cinnamon.”
Although related by scientific genus, what true cinnamon and cassia do not have in common is their coumarin content. Coumarins are naturally occurring plant components that can have strong anticoagulant properties. Because our blood needs to maintain its ability to coagulate in times of injury, excessive intake of coumarins over a prolonged period of time can pose health risks. The level of naturally occurring coumarins in Ceylon cinnamon is a fraction of coumarin content in the cassia cinnamon and this may pose a risk to some individuals if consumed in substantial amounts on a regular basis, especially when it is used for therapeutic purposes. For this reason, organizations like the Federal Institute for Risk Assessment in Berlin, Germany have recommended that large amounts of the cassia cinnamons be avoided.
Unfortunately, there is no way to tell the difference between cinnamon powders that have been made from Ceylon/true cinnamon versus the cassia cinnamons. If you are buying cinnamon powder to use in a recipe, we recommend purchasing a cinnamon product that identifies the source of its cinnamon or calling the manufacturer to obtain this information. When buying cinnamon quills you can easily recognise Ceylon Cinnamon by its light brown colour and the layers of bark in a cross-section of the quill. Look at the ends of the quills in HEIRLOOM Ceylon Cinnamon quills.
When cassia sticks are rolled from the ‘thick’ bark of the cassia plants, they form a one-piece, thick bark layer that does not show multiple layers of any kind. In the case of Ceylon cinnamon sticks (true cinnamon), since the plant bark is thinner, more layers can be hand-rolled and you will be able to see multiple layers of a thinner bark. That thinner layering of bark is one indication that your cinnamon sticks are made from true cinnamon.
After finding true cinnamon sticks, of course, you can use a coffee grinder or a mortar and pestle to grind the sticks up into a powder or take the easier alternative and buy HEIRLOOM True Ceylon Cinnamon powder. We literally did the groundwork for you!
ADVICE FOR USE AS A SUPPLEMENT:
Most of these ancient spices have flavored our foods for centuries and are safe to consume regularly when used as a ‘spice‘ an ingredient when making foods.It would be very hard to overdose on a spice when it is a mi-nute part of a food recipe. With recent research and articles highlighting the medicinal properties and health attributes of these spices, rather than just consuming it straight away as a supplement, it is always advisable to consult a nutritionist or doctor, if using this product as an ongoing treatment for a health issue. A health care provider may recommend a specific dosage depending on a person’s age, weight, and medical condition.
Do not exceed recommended daily dosage which can vary between 1.5 to 3.0gr .