Cinnamon, Ceylon cinnamon
According to Wikipedia– Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be “true cinnamon“, most cinnamon in international commerce is derived from related species, which are also referred to as “cassia” to distinguish them from “true cinnamon”.
I am not one to jump on the research bandwagon, but so much recent, information is giving us really positive results. In the herbal community we have long valued cinnamon for its sugar regulating benefits, digestion, lowering cholesterol, and arthritis relief.
Cinnamon, recent studies have found may lower blood sugar by decreasing insulin resistance. In people with type 2 diabetes, the sugar-lowering hormone insulin does not work as well. This leads to higher blood sugar levels.
Try adding more cinnamon to your food. If you have liver damage or issues avoid in higher dosages. Sprinkling a little cinnamon over your breakfast cereals, hot or cold, toast, curries, etc.. Many great recipes exist using cinnamon, add a little more.
Disclaimer: For educational use only. These statements have not been evaluated by the FDA. Educational programs are available through Heart of Herbs