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Cinnamon's Medicinal Properties
By Chris Kilham Published November 23, 2010 | FoxNews.com
Blood sugar typically rises after a meal. In the case of meals loaded with fats and sugars, blood sugar can raise a lot. To protect itself, the body secretes extra insulin when blood sugar rises. But eventually, the body fails to respond properly to insulin, and that is the initiation of Type 2 diabetes. Known by doctors as “gut and butt disease,” Type 2 diabetes is caused by unhealthy eating habits, pure and simple.
Enter cinnamon – yes, the exact same cinnamon you sprinkle on your oatmeal. Native to Southeast Asia, cinnamon is a spice from the inner bark of trees from the genus Cinnamomum. Highly treasured in antiquity, cinnamon is mentioned in a couple of places in the Bible, and was a highly prized object of trade in Egypt as early as 2000 BC. The sweet, penetrating fragrance of cinnamon makes it a favorite spice for flavoring , egg nog, desserts, mulled cider, meats like chicken and lamb, and in teas and liquors.
In addition to its long historic use as a sweet spice, cinnamon also enjoys a history of medicinal applications. The tea has been drunk to alleviate colds and congestion, and to treat diarrhea. Cinnamon contains a number of powerful antioxidant compounds, so it helps to prevent premature destruction of healthy cells in the body. Additionally, cinnamon possesses anti-microbial activity, so it helps to reduce the risk of food-borne diseases caused by bacteria. But the medicinal use of cinnamon gaining the most attention these days concerns blood sugar stabilization. Cinnamon contains a compound called cinnamtannin B1 that helps to combat Type 2 diabetes.


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