Cinnamon is a spice I sincerely wish I could use more of when cooking. I love it, and I’ve been a fan for as long as I can remember; there may have been a brief period when I was a child during which I despised cinnamon, but that may have been the result of confusing cinnamon with cloves.
Cloves are a whole other matter. We do not get along.
Cinnamon arguably pairs best with specific foods, for example, peanut butter (if you’ve never combined these two things, please do so right now), but in addition to being positively delicious and smelling wonderful, cinnamon offers a plethora of benefits to individuals who consume it regularly. Check out the following information from healthline.com.
“The distinct smell and flavor of cinnamon are due to the oily part, which is very high in the compound cinnamaldehyde (2). Scientists believe that this compound is responsible for most of cinnamon’s powerful effects on health and metabolism (3Trusted Source, 4Trusted Source).
“Cinnamon contains large amounts of highly potent polyphenol antioxidants.
“The antioxidants in cinnamon have anti-inflammatory effects, which may help lower your risk of disease.
“Cinnamon may improve some key risk factors for heart disease, including cholesterol, triglycerides, and blood pressure.
“Cinnamon has been shown to significantly increase sensitivity to the hormone insulin, which may improve blood sugar control.
“Cinnamon has been shown to reduce fasting blood sugar levels when used in doses ranging from 1–6 g or 0.5–2 tsp. per day.
“Cinnamon has been shown to lead to various improvements for Alzheimer’s and Parkinson’s disease in animal studies.
“Animal and test-tube studies indicate that cinnamon may have protective effects against cancer.
“Cinnamaldehyde has antifungal and antibacterial properties, which may reduce infections, as well as tooth decay and bad breath,” the web page explains.
There you have it, folks; you should be eating more cinnamon.
Photo by Nathan Dumlao on Unsplash
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