The Safer Cinnamon

There are four common types of cinnamon: Vietnamese, Chinese (cassia), Indonesian, and Ceylon (true) cinnamon. A recent review raised concerns about them because of a compound called coumarin which may toxic to the liver.

It's been banned as a food additive but still can be found naturally in Chinese, Vietnamese, and Indonesian cinnamon. It is not found in significant amounts in Ceylon cinnamon found mainly in Sri Lanka.

A teaspoon or more to the daily diet is ideal since it has health-promoting, anti-inflammatory, antimicrobial, antioxidant, anti-tumor, cardiovascular, cholesterol-lowering, and an immunomodulatory effect.

If you are eating cinnamon every day, just make sure it's the right type of cinnamon.

Chinese cinnamon is the most common found in the US because it is the cheapest type of cinnamon. It is only labeled as cinnamon. Surprisingly, the high content of coumarin in Chinese, Indonesian, and Vietnamese cinnamon has been found to lower blood sugar in diabetics but only modestly.

Ceylon is specifically labeled and is best used for baking and everyday use over the other types of cinnamon. It has zero effect on blood sugar.

If you are eating cinnamon every day, just make sure it's the right type of cinnamon and be aware of the risks versus the rewards.