Special Precautions of Cinnamon :
- The reason high quantities of cinnamon aren’t recommended is that the most common type of cinnamon available in the United States is “cassia cinnamon”. Cassia cinnamon is known to have high levels of a flavoring agent known as coumarin. It’s this flavoring agent that accounts for the potential dangers of cinnamon.How does coumarin interact when taken into the body? Coumarin has the potential to cause liver damage in humans even in the relatively small quantities that an enthusiastic cinnamon user might use on a daily basis. It also has anti-coagulant properties and is a potential carcinogen. Even more disturbing, the European Food Safety Authority demonstrated that the amount of cassia cinnamon found in as little as three small cinnamon cookies could potentially harm the liver of a young child. If you happen to be a cinnamon lover, there’s good news with regards to the dangers of cinnamon. There is a form of cinnamon known as Ceylon cinnamon that has very low quantities of coumarin and is considered safe for daily consumption. Read more: http://healthmad.com/nutrition/the-hidden-dangers-of-cinnamon/#ixzz1FeCAM6UW
- Cinnamon can be dangerous for Pregnancy : Researchers estimate that glycyrrhizin contained in cinnamon may disturb the placenta, so that stress hormones can pass from mother to infant. High levels of hormones known as glucocorticoids can affect fetal brain development and has been associated with behavioral disorders in children.
The benefits of Cinnamon are :
- cinnamon per day can lower LDL cholesterol.
- It may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
- Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
- Cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
- It has an anti-clotting effect on the blood.
- Cinnamon has a 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.
- Cinnamon fights the E. coli bacteria in unpasteurized juices.
- It is a great source of manganese, fiber, iron, and calcium.