Cinnamon, enemy or ally of our health ?

Cinnamon is a spice that, although it is currently fashionable, is nothing that has been discovered recently. Humans have been using it for many years, especially in Eastern cultures. Thanks to its properties, flavor, and distinctive aroma, it has been used to preserve food, for medicinal purposes, or in cooking.

Would you like to know more about this spice? Keep reading!

In ancient times, this spice was once more prized than gold itself; if our ancestors already knew and valued it, how could we not do the same?

Let’s start at the beginning: cinnamon is one of the spices with the highest antioxidant power, and its flavonoids and phenols make it a great ally for our health. In addition, it is also rich in vitamin B, vitamin C, and minerals such as calcium, iron, phosphorus, and potassium.

There are many different varieties of cinnamon, although they all come from a tree of the Cinnamomum genus. Despite having a common origin, their properties are very different, which makes consumption of some varieties more advisable than others. The most commercially available are:

• Ceylon cinnamon: originating in Sri Lanka, it is the so-called ''original or true cinnamon''. It is the best in terms of quality and benefits.
• Cassia cinnamon: comes from China, and although it is of much lower quality than the previous variety, it is one of the most consumed in the world. However, its use is not advisable for long periods of time or in high doses due to its coumarin content.
• Korintje cinnamon: this variety comes from Indonesia and is similar to Cassia in composition and coumarin content.
• Saigon cinnamon: it is native to Vietnam and although at first glance it looks similar to cassia, it has little in common in terms of coumarin content and composition.
  
  

In the previous section, we learned about some of the varieties that can be found for sale, but how do they differ? It is simple: the difference lies in the coumarin content of each type. You surely had never heard this word before (until you read it in the previous section), right? It is a substance that, when consumed in excess, can cause damage to the liver and kidneys. 

It is advisable to choose the Ceylon variety, as Cassia has a high coumarin content, so half a teaspoon may contain an amount above what is considered safe for people who consume it regularly.

I want you to know that occasional consumption of Cassia cinnamon does not pose a health problem, but for those who tend to consume it every day, it is advisable to choose the Ceylon variety.

Cinnamon in its original variety from Sri Lanka has many benefits. Here are some of the most important ones:

• Helps the digestion of carbohydrates and fats, as well as with gas and acidity.
• Improves cognitive function and memory, and also helps against headaches.
• Regulates blood glucose levels.
• Improves cardiovascular health, helping reduce cholesterol, triglyceride, and blood pressure levels.
• Improves circulation and helps lower cholesterol.
• Regulates and helps improve symptoms associated with menstruation.

After learning about all the positive effects this ingredient has on your health, you will surely want to incorporate it into your routine. Here we explain the easiest ways to take it:

• Including it in your recipes: its distinctive flavor makes it a perfect complement for all your recipes.
• As a natural sweetener: you can add it to your coffees, smoothies, or even desserts to make them sweeter and healthier.
• As an infusion: infusions that contain this ingredient are recommended to be taken after meals, as they promote digestion.

At Baïa Food, we use the highest-quality Ceylon cinnamon, brought directly from Sri Lanka, which makes our formulations even healthier and richer. So if the options above do not convince you, or if you feel like complementing them, a good way to take it in your day-to-day is through our Matcha Latte, Turmeric Latte, Plant Protein Vanilla or Chai Latte, which, in addition to the benefits of cinnamon, will provide you with many others.