Benefits of Cinnamon have been known for over 5,000 years and were recognised by the Egyptians, Ancient Romans, and in Ayurvedic Medicine in Ceylon. Cinnamon is the brown bark of the Cinnamon tree, and is available in a dried, tubular form known as a quills, or as a Ground powder.
Benefits of Cinnamon include
• lower LDL cholesterol ( the bad cholesterol ), total cholesterol, and triglycerides.
• have a regulatory effect on blood sugar levels, making it particularly helpful for people that suffer from type 2 diabetes.
• have an anti-clotting effect on the blood.
• inhibit bacterial growth and food spoilage when added to food, making it a natural food preservative.
• boost cognitive function and memory when smelt.
• a source of manganese, fibre, iron, and calcium.
• the combination of calcium and fibre in cinnamon can help to remove bile, which prevents damage to colon, which helps prevent colon cancer.
• stop the growth of bacteria and fungi (such as the common yeast, Candida)
However you must ensure that you buy real Cinnamon and not Cassia a substitute for real Cinnamon. The Cinnamon sold in the USA and Canada is mostly Casssia.
Research on CinnamonStudies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
It has an anti-clotting effect on the blood.
In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
One study found that smelling cinnamon boosts cognitive function and memory.
Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.
It is a great source of manganese, fiber, iron, and calcium.
Akilah M. El, N.D. is a Naturopathic Doctor and board-certified Master Herbalist with a private practice in Atlanta Georgia and Berlin Germany. Join Dr Akilah El on Facebook and Twitter