Changes

Often referred to as "true" cinnamon, Ceylon cinnamon contains much higher levels of cinnamon oil compared to cassia varieties. At the same time, cassia cinnamon contains upwards of 200 times more [[coumarin]] than Ceylon cinnamon, containing up to 8 percent coumarin by volume. Comparatively, Ceylon cinnamon contains a mere 0.04 percent coumarin by volume. Coumarin has the potential to cause liver damage in humans even in relatively small quantities

* See precautions of [[Coumarin]]

* 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. 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.