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Cinnamon (Cinnamomum zeylanicum, synonym C. verum) is an important ingredient that adds the appetising flavour and titillating aroma to many desserts and dishes. There are many varieties of cinnamon in nature. However only two main types are commonly used, and come from the brown bark of three. The dried bark is rolled into a tubular form known as the cinnamon spike or stick. It is also available as ground pepper. Cinnamon has a long history both as a spice and as a medicine. One of its many benefits is its ability to control blood sugar. For people with Type 2 diabetes, daily consumption of cinnamon may help to improve their ability to respond to insulin. Even though it is not a cure, it helps to regulate their blood sugar level. Scientist believe that it could be due to the catechin-related compounds in the spice that increase the body's insulin-dependent ability to use glucose. Consuming the cinnamon in powder or liquid form is practised by people who choose the spice as an aid in controlling blood sugar. With just half a teaspoon ( half a teaspoon is equivalent to one gram.) of cinnamon into the daily diet of a diabetics can significantly reduce blood glucose levels. Drinking in liquid form is a better choice since it has very low levels of coumarin. Coumarin in its pure form has anti-fungicidal and blood-thinning properties. It can be toxic when used in high doses over long period. Even though liquid form is preferable, scientists are concerned about the build-up of the toxic caumarin in regular consumption |
