| Most people think of cinnamon a simple
flavoring spice, but in traditional Chinese medicine, it’s one of the oldest
remedies, prescribed for things like: diarrhea, chills, influenza and parasitic
worms. Cinnamon comes from the bark of a small Southeast Asian evergreen tree
and is available as an oil, extract, or dried powder. It’s closely related to
cassia (C. cassia) and contains many of the same components, but the bark and
oils from C. zeyleanicum have a better flavor.
Germany’s Commission E approves cinnamon for appetite loss and indigestion.
Two animal studies suggest that an extract of cinnamon bark taken orally may
help prevent stomach ulcers. Preliminary results from test tube and animal
studies suggest that cinnamon oil and cinnamon extract have anti-fungal,
antibacterial, and antiparasitic properties. For example, cinnamon has been
found to be active against Candida albicans, the fungus responsible for vaginal
yeast infections and the oral yeast infection called thrush, Helicobacter pyiori,
the bacteria that causes stomach ulcers, and even head lice. Highly preliminary
evidence also suggests that cinnamon might have antiallergic and antidiabetic
properties
The phytochemical compounds in cinnamon ease allergies, reduce
pain, fight bacteri & fungi, disinfect wounds, relieve gas, and help the
movement of food thru the digestive system and intestinal tract.
SAFETY ISSUES
As a widely used food, cinnamon is believed to be safe. However, cinnamon’s
essential oil is much more concentrated than the powdered bark commonly used for
baking. There is some evidence, although not proven that very high doses of
cinnamon oil might depress the central nervous system. Germany’s Commission E
recommends that pregnant women should avoid taking cinnamon oil or high doses of
the bark. Maximum safe doses in young children, nursing women, or individuals
with severe liver or kidney disease have not been determined.
Cinnamon is also known as:
Ceylon Cinnamon, cinnamomum zeylanicum
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