Health Benefits of Cinnamon

Health Benefits: Cinnamon is an anti-microbial food that can stop the growth of bacteria, fungi and yeast. A study in the August 2003 International Journal of Food Microbiology also found that a few drops of cinnamon essential oil added to carrot broth was able to effectively preserve the food and fight pathogenic organisms--all while improving the flavor of the broth.

It also has anti-clotting and anti-inflammatory properties, which help prevent unwanted clumping of blood platelets. And, it may help boost brain function.

People with diabetes should also take note that cinnamon is a useful tool to help control blood sugar. A study in the December 2003 Diabetes Care found that eating one to six grams of cinnamon daily significantly reduced blood sugar levels in people with type 2 diabetes. Meanwhile, it also reduced their triglyceride levels, LDL (bad) cholesterol and total cholesterol levels.

Plus, a study in the February 2004 Hormone Metabolism Research found that this tasty spice appears to prevent insulin resistance even in animals eating a high-fructose diet.

And that's not all. Cinnamon is a powerful antioxidant. A study in the Journal of Nutrition found that out of all spices, cinnamon is one of the richest sources of disease-fighting antioxidants.

How it's Used: Cinnamon comes ground and in sticks, and can be used in Mexican, Middle Eastern and other ethnic dishes, curries, vegetables, tea, beverages, and of course, desserts.

Interesting Tidbit: In traditional Chinese medicine, cinnamon is used in a tea along with ginger to fight the onset of colds and flu.

Source:
http://www.sixwise.com

Cassia and cinnamon

A. both genus Cinnamomum

B. both made from the bark of trees and sold in curled up into quills

C. cinnamon made only from inner bark so lighter texture and finer and more delicate flavor, cassia made from entire bark is much coarser and less flavorful

D. in US cinnamon spice may come from either species and most comes from cheaper cassia



Linked from http://arnica.csustan.edu/boty3050/spices/spices.htm