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<h2>The Benefits of Consuming True Cinnamon</h2>by KalynnAmadioBefore history was recorded, cinnamon was used as a commodity. In fact, it was considered so unique and precious that it was highly regarded as an appropriate gift for heads of state and royalty. As An Antioxidant The Health Benefits of Cinnamon are still in debate; however, cinnamon is high in antioxidants. Cinnamon contains some of the most diverse and effective antioxidants of all plants, making it a vital food in the control of oxidative stress. This makes it a viable alternative in treating a wide range of chronic diseases that are linked with oxidative damage from free radicals. A common means of cinnamon intake as an antioxidant is tea made from the bark. Some of the exact antioxidants that make up the Health Benefits of Cinnamon are vanillan, phenol, mannitol, isoeugenol, caffeic acid, coumaric acid, epicatechin, methyl-eugenol, gamma-terpinene, myrcene, linalyl-acetate, proanthocyanidins and camphene. Pregnant women should avoid excessive amounts of cinnamon and shouldn't take it as an herbal supplement. Diabetes Alternative Cinnamon is a dominant inducer of insulin sensitivity making it an effectual treatment for Type II diabetes. Though cinnamon has been reported to have astounding pharmacological effects in the treatment of Type II diabetes, the plant material used in the study was mostly from cassia. I'll tell you more about cassia in a moment. In 2003, a study published in Diabetes Care, outlined a test group of sixty men and women. The participants were given doses of 1, 3 or 6 grams of cinnamon daily in a pill form. This would be the equivalent of about one fourth to one teaspoon of cinnamon. Forty days later, all 3 test quantities of cinnamon lowered fasting blood glucose levels by 18 - 29%, triglycerides 23 - 30%, "bad" or LDL cholesterol by 7 - 27%, and cholesterol in total by 12 - 26%. Cinnamon and Cassia The name cinnamon is properly used to refer to Ceylon cinnamon, also known as "true cinnamon" from the botanical name C. zeylanicum. Cassia or (Cinnamomum aromaticum) is often marketed as true cinnamon. This is true of Cinnamomum burmannii and Saigon Cinnamon or (Cinnamomum loureiroi) as well. Another clever marketing tactic used to signify cassia from true cinnamon are the names "Chinese cinnamon", "Vietnamese cinnamon" or "Indonesian cinnamon". True Ceylon cinnamon is produced only from the thin inner bark of the plant and is not considered as strong or harsh as cassia. Cassia is usually noted as having a stronger flavor than true cinnamon. In supermarkets in the United States, the powdered cinnamon sold is actually cassia. Cassia is also the kind of cinnamon normally found in supplement form. It naturally contains a compound called coumarin. You can find coumarin in plants like sweet clover, celery, parsley and chamomile. Coumarin is a toxic ingredient. In fact, health agencies in Europe have lately warned against eating large quantities of cassia. Coumarin has been known to cause harm to the liver and kidneys when consumed in high measure. True Ceylon cinnamon actually has insignificant quantities of coumarin. Be certain to see your doctor before making any significant changes to your diet.<h3>About the Author</h3>Kalynn Amadio is the webmster of <a href="http://alternatively-healthier.com">Alternatively-Healthier</a>, your portal to alternative health information. Learn more about the <a href="http://www.alternatively-healthier.com/health-benefits-cinnamon.html">Health Benefits of Cinnamon</a> and alternative herbal remedies. Visit the Uber <a href='http://www.uberarticles.com/home.php?id=236460&p=850'>Article Directory</a> to get a totally unique version of this article for reprint. Article Source <a href="http://www.free-article-submit.com">Free Article Submit</a>