The common spice of cinnamon has a long history of use around the globe. With a history that dates back to approximately 2800 B.C., records show that the Chinese used a cinnamon as a remedy for digestive disorders and in the treatment of colds. Cinnamon holds a prominent place in Biblical history as well as modern history. It was the main ingredient used by Moses to prepare anointing oils and in the first century A.D., Pliny the Elder wrote that: 350 grams of cinnamon was equivalent to more than five kilograms of silver.
From its first discovery, cinnamon has been one of the spices treasured for its versatile nature. It can be used as a flavoring In food preparation, as an essential oil or incense for fragrance. But cinnamon also is highly regarded in many cultures for its health benefits as well.
The cinnamon spice is derived from a small tree that is indigenous to Sri Lanka, Vietnam and India. What medical practitioners are discovering about the spice is that 1 teaspoon of cinnamon contains 1 mg of iron, 1 mg of fiber, 28 mg of calcium, vitamin C, manganese and vitamin K. However the benefits of cinnamon spice do not end there.
Recently it has been discovered that a small helping of cinnamon can't improve the health of individuals suffering from type 2 diabetes. This study was conducted at the Beltsville human nutrition research Center in Maryland by Dr. Richard A. Anderson.
Together with his colleagues at the USDA agricultural research Center, the study reviewed 60 individuals with diabetes will consume capsules containing differing levels of cinnamon and a placebo capsule containing wheat flour everyday for a period of 40 days.
While the individuals who took the placebo showed no change in their blood sugar level, the individuals who have received the cinnamon capsules experienced a reduction of 30% in their blood levels of cholesterol, glucose and lipids.
In addition Cinnamon has been noted for its ability to improve mental alertness and clarity, soothe an upset stomach and block the bacteria responsible for yeast and urinary tract infections.
However the quality of the cinnamon that you use as a definite impact on the effectiveness of the results you receive. Ground cinnamon will lose its potency after about six months. The gourmet grade of cinnamon from Rawleigh products from Sri Lanka is produced through a special process to retain 3% of its natural oil content.
From its first discovery, cinnamon has been one of the spices treasured for its versatile nature. It can be used as a flavoring In food preparation, as an essential oil or incense for fragrance. But cinnamon also is highly regarded in many cultures for its health benefits as well.
The cinnamon spice is derived from a small tree that is indigenous to Sri Lanka, Vietnam and India. What medical practitioners are discovering about the spice is that 1 teaspoon of cinnamon contains 1 mg of iron, 1 mg of fiber, 28 mg of calcium, vitamin C, manganese and vitamin K. However the benefits of cinnamon spice do not end there.
Recently it has been discovered that a small helping of cinnamon can't improve the health of individuals suffering from type 2 diabetes. This study was conducted at the Beltsville human nutrition research Center in Maryland by Dr. Richard A. Anderson.
Together with his colleagues at the USDA agricultural research Center, the study reviewed 60 individuals with diabetes will consume capsules containing differing levels of cinnamon and a placebo capsule containing wheat flour everyday for a period of 40 days.
While the individuals who took the placebo showed no change in their blood sugar level, the individuals who have received the cinnamon capsules experienced a reduction of 30% in their blood levels of cholesterol, glucose and lipids.
In addition Cinnamon has been noted for its ability to improve mental alertness and clarity, soothe an upset stomach and block the bacteria responsible for yeast and urinary tract infections.
However the quality of the cinnamon that you use as a definite impact on the effectiveness of the results you receive. Ground cinnamon will lose its potency after about six months. The gourmet grade of cinnamon from Rawleigh products from Sri Lanka is produced through a special process to retain 3% of its natural oil content.