Cinnamon General Information
Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. Cinnamon has been used as a medicine and spice for over 5,000 years. Early Egyptians used it in their embalming mixtures. Egyptians imported it from China in 2000 BC. In the Middle Ages, the source of Cinnamon was a mystery to the western world. Portuguese traders finally discovered Cinnamon in Sri Lanka and at the end of the fifteen-century restructured the traditional production of Cinnamon. The Dutch captured Sri Lanka in 1636 and established a system of cultivation that exists to this day. It has a warm and aromatic flavor and fragrance is sweet and woody in both ground and stick forms. The commercial Cinnamon bark is the dried inner bark of the shoots. Both the bark and leaves are aromatic. True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the Cassia tree, which is grown in Vietnam, China, Indonesia and Central America.
Cinnamon is from a tropical evergreen tree of the Laurel family. Can grow up to 56 ft. in its wild state. It has a thick bark, strong branches and young shoots speckled green/orange. The bark is smooth and yellowish. The leaves are oval, deeply veined leaves that are dark green on the top and lighter green underneath. When the leaves are bruised they smell spicy and have a hot taste. The flowers are yellow/white with a disagreeable odor that bears dark purple berries.
Cinnamon Uses & Scientific Evidence For
Research shows that Cinnamon can aid the body in using insulin more efficiently. This spice also relieves nausea, diarrhea, and eliminates gas. It has warming effects on the body, enhances digestion, and increases the metabolism of fats. This spice can help reduce fevers and relieve congestion. Cinnamon is also used in treating diabetes, weight loss, yeast infection, and uterine hemorrhaging.
Studies done by Japanese researchers shows that Cinnamon contains a substance that is both anti fungal and anti bacterial. This spice contains properties that kill bacteria and other microorganisms, including Staphylococcus aureus (staph infections), and Clostridium botulinum, the source of botulism. Many fungi and molds produce aflatoxin, which is a potent poison and carcinogen. Cinnamon has been shown to be devastating to them. It has also been shown to suppress E. Coli (which is a common contaminate causing food poisoning) and Candida albicans (which is common cause of yeast infections).
The Germany Commission E has this to say about Cinnamon and Chinese Cinnamon: Used for loss of appetite, dyspeptic complaints such as mild, spastic condition of the gastrointestinal tract, bloating, and flatulence.
Cinnamon Dosage Information
You can buy Cinnamon bark tea and drink as a digestive aid or you can make your own by pouring 1 cup of hot water over a scant 1 teaspoon of Cinnamon bark. Cinnamon oil is to be used only for its aroma and not for internal or external use. For digestive upset, flatulence, bloating, or to stimulate the appetite, take 15 to 30 drops of liquid extract in a glass of water, or drink one cup of Cinnamon bark tea 3 times a day.
Cinnamon Safety & Interaction Information
Using Cinnamon bark tea is generally safe with the occasional allergic reaction; however, Cinnamon oil is highly concentrated and can be very toxic, causing nausea, vomiting, and even kidney damage. If the oil is applied to the skin, it can sometimes causes redness and burning as well.
An allergy to Cinnamon might show up as a skin irritation, second-degree burn where there was contact on the skin, fast breathing, increased perspiration and unusual excitement followed by drowsiness.
In accordance with FDA regulation, we do not make any therapeutic claims for any Dietary Supplements in accordance with the Dietary Supplement Health and
Education Act.
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