With the return of autumn, my thoughts turn to all sorts of delicious spicy baking that we naturally seem to gravitate to when the cold weather hits. Inevitably, it has cinnamon among its list of ingredients. What a joy it is, then, to discover that cinnamon is a wonder spice! A word, or two, of caution: there are two types of cinnamon: Ceylon cinnamon (the true cinnamon) and cassia cinnamon. It is hard to figure which one is the most beneficial. I did read that Ceylon cinnamon is more tasty. As in everything, do not overdo. Ingesting large amounts of cinnamon may be toxic. I am going to try to add cinnamon whenever I can, to flavour some of the foods that I prepare, rather than eat it by the spoonful. Here are just some of the possible benefits of cinnamon that I have been reading about:
1. Regulates blood sugar.
2. Reduces LDL (the bad) cholesterol levels.
3. Reduces inflammation, has antioxidant effects and fights bacteria.
4. A good source of manganese, iron and calcium.
5.4. Detoxifies the system.
6. Stimulates brain function.
I did find a good explanation of the differences between the two types of cinnamon online that may make things a little clearer.
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