Cinnamon is made from the bark of the cinnamon tree. Depending on the place of growth and the type of tree, there are several varieties of cinnamon, which have a different taste and aroma, are valued differently in the market. The most famous types of cinnamon: Ceylon, Malabar, Chinese and spicy (cinnamon). In cooking, we use mainly Ceylon cinnamon, the most expensive and useful in its properties.
Medicinal properties of cinnamon lie in its flavor, which is able to improve memory, stimulate the brain, increase efficiency. Known and bactericidal and disinfecting properties of cinnamon, preventing the growth of pathogenic fungi, including common Candida.
Cinnamon fights cholesterol deposits, the formation of blood clots, due to the presence in it of dietary components and calcium, is a good prevention of cancer.
Are used cinnamon healing properties and in diseases of the gastrointestinal tract, the dietary fibers that it contains help to remove harmful salts from the large intestine, prevent intestinal disorders (diarrhea, constipation). Cinnamon is used to improve appetite, facilitate digestion, by stimulating the production of gastric juice, the overall strengthening of the digestive tract.
Recent research scientists have shown that cinnamon healing properties can be used in the fight against type 2 diabetes. The fact is that cinnamon contains a special substance that is recognized by cell receptors as insulin. The same substance works as insulin, so that the sugar level in patients with diabetes is significantly reduced when taking from 1 to 6 grams of cinnamon.
Cinnamon benefits from colds due to its bactericidal properties. Especially good during the illness to drink ginger tea with the addition of cinnamon. This drink helps to relieve cold symptoms, has an expectorant effect, due to diaphoretic properties, will help reduce body temperature.
In India, cinnamon in combination with black pepper and pomegranate is used for hoarseness, liver diseases, indigestion and shortness of breath.
In addition to the bark itself, from which the spice is produced, the plant stems are also used in folk medicine. They are a good analgesic for hepatic and renal colic, they have the ability to fight viruses and microbes, and relieve painful conditions for dysmenorrhea. Cinnamon is also a part of warming ointments.
Medicinal properties of cinnamon, prepared in the form of alcohol tincture of the bark, is a bactericidal effect, the ability to kill disease-causing rods, including tuberculosis.
It is also believed that cinnamon improves eyesight, helps get rid of cataracts (with direct introduction into the eye), can cure ulcers and tumors, is an antidote for bleached and snakebite poisoning.
Cinnamon is used in medicinal collections to improve the condition after strokes, with coronary heart disease, circulatory disorders. It is also useful to apply such fees to older people with age-related changes in the mental state, multiple sclerosis.
It is also known antidepressant effect of cinnamon, its ability to relieve nervous tension, improve the health of patients with obsessive states. In addition to its own healing properties, cinnamon also enhances the beneficial effects of other herbal preparations.
There is, however, an important nuance that needs to be considered when buying cinnamon. The markets often trade fake cinnamon or cassia. Usually it is cheaper and comes from Vietnam, China, Indonesia. Real high quality cinnamon is grown in Sri Lanka. There are other manufacturers of a high-quality product, including those who import cassia, but in order not to be mistaken, it is better to choose the one that was brought from the homeland.
The fact is that in the fake cinnamon, as in the present, there is a substance coumarin, which at high concentrations is extremely dangerous to health. So when eating cinnamon biscuits with this spice, both children and adults are seriously at risk, for poisoning it is enough to eat 6–8 pieces.
In real cinnamon, the content of this substance is negligible (about 0.02 g / kg), while in “fake” this indicator is 100 times higher. If cinnamon is not labeled as “fake cinnamon” or “Indonesian cinnamon,” you can verify its authenticity by dropping iodine solution into it. Real cinnamon will turn slightly, cassia will give a rich blue color, due to the presence of a large amount of starch.
Alexandra Panyutina Women’s magazine JustLady