Cinnamon grown mostly in southern Asia is a tree which can attain a height of up to 30 feet. It belongs to the plant family Lauraceae of phylum Anthophyta. Collectors strip the aromatic bark from young branches no more than three years old. Its bark is used in cooking and medicine. Ancient Chinese herbalists mention it as early as 2700 B.C. as a treatment for fever, diarrhea and menstrual problems. Ancient Ayurvedic herbalists in India have used it for several similar problems. Cinnamon was among the spices whose trade funded the glore of Venice. Earlier in civilization, Egyptians used it for embalming (cinnamon has antibacterial and antifungal properties) and Rome imported vast quantities of it, oddly enough to flavor wine not food. Using cinnamon as a cooking spice became common during the Middle Ages, when it also gained a reputation as a digestive, an aphrodisiac, and a cold remedy. Having cinnamon in the house was a status of medieval European elites. Nowadays, cinnamon is used commonly to flavor desserts, as well as a companion to coffee and tea.
There are close to a hundred varieties of Cinnamon Vernum. However, two varieties of cinnamon are most common in the markets, one from Ceylon (Cinnamomum zelaynicum) and the other from China (Cinnamomum aromaticum). Ceylon is now known as Sri Lanka. Ceylonese Cinnamon is also referred as “True Cinnamon” and the other variety is referred as “Cassia”. Cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in the local markets.
Modern herbalists recommend cinnamon to relieve nausea, vomiting, diarrhea, and indigestion, and as a flavoring agent for bitter-tasting healing herbs preparations. It has the ability to kill many decay and disease-causing bacteria, fungi and suppress multiplication of viruses. Try sprinkling some on minor cuts and scrapes after they have been thoroughly washed. It is known to suppress completely the cause of urinary tract infections (Escheria coli bacteria) and is also effective against infections caused by the fungus Candida albicans. Cinnamon is also claimed to break down fats in the digestive system possibly by boosting the activity of some digestive enzymes.
Many researches suggest cinnamon’s role in reducing blood pressure and making it especially beneficial for people with type-2 diabetes. It may help type-2 diabetes people improve their ability to respond to insulin, thus normalizing blood sugar levels. Even the lowest amount of cinnamon, 1g per day (approximately ¼ to ½ teaspoon) produces an approximate 20% drop in blood sugar; cholesterol and triglycerides levels are lowered as well.
Some studies show that smelling cinnamon boosts cognitive function and memory. In 2004, Dr. P. Zolladz reported at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, Florida that having cinnamon-flavored chewing gum or just smelling cinnamon enhanced study participants cognitive processing. To add some more to its laurels, Cinnamon is a great source of manganese, fiber, iron and calcium.
Cinnamon’s unique healing abilities come from 3 basic types of compounds in the essential oils found in its bark. These oils contain active compounds called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.
In short, cinnamon has many health benefits. It has shown promise in the treatment of diabetes, arthritis, high cholesterol, memory function, and even in the cure of leukemia and lymphoma.
What an amazing way to treat yourself without the side effects with the spices and food which have always been there in your kitchen and pantry. I wish we would do more research on this aspect of medicine to give better and healthier treatment to patients at a much cheaper rate than our usual back-breaking cost of medication.
augmentin
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