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Cinnamon


Cinnamon is a great source of manganese, fiber, iron, and calcium, can lower LDL cholesterol and fights the E. coli bacteria in unpasteurized juices.

Dr Mercola writes: “Cinnamon is a powerful antimicrobial agent that also enhances your antioxidant defenses. It’s been found to kill E. coli and many other bacteria. Its anti-inflammatory compounds help relieve pain and stiffness of muscles and joints due to arthritis. Also helps prevent urinary tract infections, tooth decay and gum disease.”

Cinnamon may, according to a 2009 study, help prevent Alzheimer’s disease by inhibiting the formation of specific proteins that are hallmarks of the disease. A 2004 study found smelling or ingesting cinnamon boosts cognitive function, attention, memory, recognition and visual-motor response times.

Cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes - some saw a reduction in blood sugar of 18-29%. It also increased sugar metabolism in rodent fat cells 20-fold according to a report in Diabetes Care. Researchers found that less than one-half teaspoon of cinnamon daily for 40 days significantly dropped blood sugar levels in 60 study participants with Type II diabetes.

Cinnamon has shown an amazing ability to stop medication-resistant yeast infections, reduced the proliferation of leukemia and lymphoma cancer cells and has an anti-clotting effect on the blood.

Patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

Cinnamon was found to halt cancer cell replication in one study of leukemia and lymphoma cancers.

From: http://www.life-enhancement.com/article_template.asp?ID=1164

Data from various sources including http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html and http://beaver.extension.psu.edu/Nutrition/newsletters/NUWinter04.pdf and American Diabetes Association, Cowie CC, et al. National Health and Nutrition Examination Survey 1999-2002. Diabetes Care. 29(6):1263-1268, 2006.

Researchers at the United States Department of Agriculture showed that a quarter to one teaspoon of cinnamon with food helps metabolize sugar up to twenty times better than food eaten without cinnamon. From http://www.care2.com/greenliving/8-foods-that-fight-fat.html

Cancer rates are on the rise, and researchers are anxious to find possible alternative and herbal remedies to prevent and treat cancer. Conventional cancer treatments include chemotherapy and radiotherapy, both of which work to kill cancerous cells or arrest cancerous cell growth but have numerous negative side effects.

However, a recent study published in the European Journal of Medicinal Chemistry concluded that eugenol and cinnamaldehyde, two of the active ingredients in cinnamon, have powerful apoptotic properties that could be used to fight the growth and regeneration of cancerous cells. Researchers believe that cinnamon, widely used as a spice and flavoring agent, may be a possible preventative agent and treatment for cancer.

https://nexusnewsfeed.com/article/food-cooking/the-apoptotic-and-anticancer-effects-of-cinnamon/

More at: http://www.mskcc.org/cancer-care/herb/cinnamon



This ingredient is normally used as an ingredient in the following Healthelicious products: