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Cinnamon for treatment of Type II diabetes


Midnightmom

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Be aware that there is more than one type of cinnamon, and the variety you buy is IMPORTANT!!!

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A number of species are often sold as cinnamon:

 

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Difference Between Cassia and Cinnamon

 

Types of Cinnamon - Ceylon Cinnamon, Saigon Cinnamon and Cassia

Jan 15, 2009

 

 

Cinnamon is the dried inner bark of tropical evergreen trees in the genus Cinnamomum, native to Sri Lanka, southwest India and Asia. Of the over two hundred different varieties of cinnamon only a handful are readily available in global markets. These are often divided into two categories – “true” cinnamon and cassia.

 

 

How is Cassia Different than Cinnamon?

Cassia is a term used to describe cinnamon that originates from China and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia), Vietnamese or Saigon cinnamon (C. loureirii) and Indonesian cinnamon (C. burmanii). These cinnamon varieties have a stronger, more intense and often hotter flavor than Ceylon cinnamon due to an increased percentage of cinnamaldehyde, up to 5-6% by weight.

 

The flavor of the 2 types is slightly different, the Ceylon version is a bit sweeter than the cassia and not as strong. Both have the same important phyto chemicals for health. But the true and important difference to be aware of is that the more common (in the U.S.) cassia cinnamon has a much higher level of a chemical called coumarin. Coumarin is a natural plant chemical that has strong anticoagulant properties. Too much coumarin taken over a long period of time can have possible health risks. Because of this, the Federal Institute for Risk Assessment in Berlin, Germany and other organizations like it, recommend avoiding significant amounts of cassia cinnamon.

 

 

 

 

 

 

American labeling laws do not require a distinction be made between cassia and Ceylon cinnamon in the retail market, however the overwhelming majority of ground cinnamon found within the United States is a variety of cassia.

 

Ceylon cinnamon is rarely found in United States. Most of the spice sold as Cinnamon in the United States and Canada (where true cinnamon is still generally unknown) is actually Cassia. In some cases, Cassia is labeled "Chinese Cinnamon" to distinguish it from the more expensive True Cinnamon (C. verum), which is the preferred form of the spice used in South America and Europe. "Indonesian Cinnamon" can also refer to C.Burmannii), which is also commonly sold in the United States, labeled only as Cinnamon.

 

Cinnamon Side Effects

 

 

There is a natural constituent contained in all types of Cinnamon known as coumarin. Some European countries have done safety studies on this component of Cinnamon and believes it can cause damage in some who are sensitive (although the damage is not permanent) and if taken in doses too high (as you might during a holiday season) can be detrimental to your health.

 

European health agencies have warned against consuming high amounts of cassia bark, one of the four species of cinnamon, because of its coumarin content. Recent European studies have shown that cinnamon derived from the cassia plant contains this toxic compound, which in large concentrations, is known to cause liver and kidney damage. The powdered cinnamon found on most supermarket shelves is generally derived from the Cassia plant so it is wise to avoid using it in large amounts.

 

Cinnamon side effects also include its anti-blood-clotting ability so care should be taken if it is being used in combination with other blood-thinning medications. Large quantities should also be avoided during pregnancy as it may have adverse side effects on the uterus.

 

Resources:

http://www.suite101.com/content/difference-between-cassia-and-cinnamon-a89695

Article Source: http://EzineArticles.com/5312787

 

 

 

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