Cinnamon

You have probably noticed, like we have, that is seems to be very Fall-ish outside.  Don’t dispare because the new season brings many wonderful things.   When fall comes I always think of warm spices like cinnamon, in the first addition of our “Spice Files” the super spice girl fills us in about some of the wonderful things about cinnamon. 

Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The sweet and warm taste of cinnamon is a perfect spice to use during the winter months.

Compounds in cinnamon have been shown in research to significantly lower blood levels of glucose, triglycerides, and cholesterol, and may represent a treatment for diabetes,
which is now the fifth deadliest disease in theUnited States.

In human studies, cinnamon supplementation lowers blood sugar and increases insulin sensitivity. It blunts the spike in glucose levels following ingestion of a sugar-rich meal, and at the same time lowers insulin spikes.

Cinnamon has been shown to lower blood pressure, enhancing its anti-metabolic syndrome effects. The combination of reduced blood sugar, reduced blood pressure and improved body composition promises tremendous health benefits in adults with early metabolic syndrome but without signs of diabetes.

Cinnamon also helps to increase satiety, the feeling of being full that prevents us from eating more than we should.

Cinnamon can be consumed in many ways, either as ground or stick, to enhance flavor or sweetness to your favorite foods. The following are just a few suggestions where you may want to add this wonderful spice:

Fruits and pies, breads or toast, yogurts, teas & coffee, and soups.

Have a fall recipe using cinnamon?  Please share it with us by posting a comment!