Turns Out, Not All Cinnamon is the Same

Several days ago, I reported on the recent research using cinnamon. What I learned since then is very important and makes a lot of difference as to whether or not cinnamon would really be helpful in helping to burn fat, or to help in any number of other health-related ways. It seems that there are two forms of cinnamon available and only one is potent and active in this regard.

The most common form of cinnamon sold in the US is Cinnamomom cassia. It’s sometimes labeled as Chinese cinnamon or cassia cinnamon. This is the less-potent form and apparently, has the less desirable flavor in cooking as well. Who knew? I feel like a flake, having not known this before now.

The more potent and more flavorful form of cinnamon is known as Cinnamomom aromaticaum, or Ceylon cinnamon, which is native to Sri Lanka. You’ll see it also referred to as “true” cinnamon in some stores as well. It’s not as easy to find and often pricier and only found in specialty stores. Luckily, I found it and ordered it on Amazon.

Ceylon cinnamon has been proven in research studies to be good for health, as opposed to cassia cinnamon, which may have toxic effects if used regularly.

According to Livestrong.com: Ceylon cinnamon has a sweeter, more delicate flavor than cassia does, which may make it preferable for flavoring desserts and lighter dishes. But the more important distinction may be the presence of a chemical called coumarin, a natural plant chemical that acts as a blood thinner. This chemical is present in much higher concentrations in cassia than in Ceylon cinnamon. It is contraindicated for anyone taking prescription blood thinners. Coumarin has also been shown to be toxic to the liver and kidneys, and it may also be carcinogenic, which can negate any health benefits of cinnamon.

You can learn more about cinnamon and its health benefits on the Cinnamon page of this site.
Sources:

• The Health Benefits of Ceylon vs. Cassia Cinnamon
• Ceylon vs Cassia – Not All Cinnamon Is Created Equal