Properties of cinnamon
Today I am talking about a very particular spice that must be part or almost of your daily diet: I am talking about cinnamon. A sprinkle of cinnamon in a couple of daily dishes, for example on yogurt or cooked fruit or in a smoothie not only gives your recipes a good aroma, but also has a beneficial effect on your health.
In fact, cinnamon is a hypoglycemic spice and slows down digestion: therefore it is perfect in combination with desserts that often have a high glycemic load, for example on cakes and pastries. But it can also be drunk in addition to a digestive herbal tea immediately after meals. But it doesn’t stop there.
In fact, it seems that insulin sensitivity increases,thus favoring the sense of satiety and reducing the desire for sweets. These were things that more or less were already known: that cinnamon, for example, is an ideal spice in the diet of the diabetic and of those who are hungry for sugars and tend to get fat with carbohydrates.
But there is more: cinnamon also lowers bad and total cholesterol and in addition plays a natural protection against seasonal ailments such as flu and cold, this is because it is an antibacterial.
All good then?
Not so soon. In fact, be careful to avoid overdosing with cinnamon: it is good to sprinkle it and consume it up to half a spoonful, but that it is of the Ceylon variety, more valuable and less rich in coumarin than Cassia, the cheapest one. Therecoumarin , in fact, a substance that gives cinnamon part of its aroma and that is present in other spices and vegetables, is in fact toxic in high doses for the liver and kidneys.
So avoid putting cinnamon everywhere, limiting yourself to consuming a little and Ceylon every day.
But there is more: cinnamon also lowers bad and total cholesterol and in addition plays a natural protection against seasonal ailments such as flu and cold, this is because it is an antibacterial.
All good then?
Not so soon. In fact, be careful to avoid overdosing with cinnamon: it is good to sprinkle it and consume it up to half a spoonful, but that it is of the Ceylon variety, more valuable and less rich in coumarin than Cassia, the cheapest one. Therecoumarin , in fact, a substance that gives cinnamon part of its aroma and that is present in other spices and vegetables, is in fact toxic in high doses for the liver and kidneys.
So avoid putting cinnamon everywhere, limiting yourself to consuming a little and Ceylon every day.
+ There are no comments
Add yours