Cinnamon

Cinnamon has been used in South America since it’s discovery- as an astringent, an astringent being something you use to clean surfaces or wounds. Cinnamon is the bark that is shaved off of a tree that grows at a very high altitude, in moist weather conditions, meaning it is difficult to grow and valuable when selling or buying by weight.

Phenolic acids such as tannins are what makes cinnamon a very potent anti-microbial, cinnamon when put into contact with many forms of bacteria/fungi/viruses, will eradicate any signs of life in a short period of time. Phenolic acids found in Cinnamon do pass through our bloodstream, they are not immediately flushed out. With this knowledge, one could very easily abuse the plant by consuming large amounts of it during any illness related to infection, and it would be an intelligent move to. Cinnamon, other than it’s potent flavor and acidity, is safe to eat in vast quantity.

What I mean by this is that of course, you wouldn’t begin shoving teaspoons of the stuff down your throat. You also wouldn’t want to take several doses at the same time if you’re taking supplements, when considering Cinnamon tablets/pills you should look to see if the product contains Chromium. Cinnamon is often sold as a dietary supplement, with Chromium being added because the supplement industry cannot market Cinnamon on it’s own due to no government funded studies involving it’s ability to increase metabolism of sugar.

You cannot take large amounts of cinnamon supplements if they contain chromium as an addition, you should be very careful about how much chromium you digest.

In ethnic cultures found in the US where Cinnamon is a strong part of their diet, it is seen that there is a much lower prevalence of type 2 diabetes. The plant carries insulin-like effects that the body recognizes as such, so, instead of unbalancing a person with a normally functioning pancreas, it will let their pancreas function with more ease. As a preventative measure against acquiring diabetes, Cinnamon is in the top tier of natural medicinals to use. Right behind the much less known ‘Golden Seal’ plant, which has very similar sugar metabolising properties. Unfortunately it will still work like a hardcore insulin-like medicinal, so if your pancreas is NOT functioning any, you should be careful about how much of this you use in conjunction with other things.

In popular science Cinnamon has been attributed with the ability to kill E.Coli when placed in contaminated drinks such as apple juice, in-fact, often times now it’s added to apple juice along with the usual preservatives, most of the time this means less artificial preservatives.. A small victory for us organic junkies.

Cinnamon is grown in regions of the world with high levels of Iodine in the soil, meaning it contains higher levels of Iodine than most other things we eat in our American diet. Iodine is good for keeping your thyroid gland operational, your thyroid is responsible for proper blood flow to extremities and temperature control. People with poorly functioning thyroids tend to have lower sex drive, higher risk of obesity, lower IQ, and are regularly lethargic.

After reading this article you should have gathered these things…

Cinnamon can be eaten on days where you’ve had too much sugar, and don’t want your pancreas to take the hit, if you’re in a diabetes thick family. Cinnamon can be used as a surface cleaner, with a very high effectiveness, it kills most bacteria and leaves a pleasant odor, though it can be difficult to clean off itself if left on hard surfaces for long. Cinnamon is a long-term preservative, it almost can’t go bad if you’ve got it in your cupboard, and you can add it to any drink(so long as you don’t mind the taste) to increase it’s lifespan dramatically. Cinnamon is high in phenolic acids, (which are antibiotics used by plants) the varieties found in cinnamon are highly effective at killing fungi, viruses, and bacteria in your entire body(it does not pass through the BBB), specifically in the digestive system where a higher concentration of the phenolic acids pass through.

I hope this has been informative and helpful to you.

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