Ceylon vs Cassia
Cinnamon is an alkaline ash spice that can help offset the acid ash property of protein powder if you’re making an organic smoothie.
Healthy teeth and gums come from brushing after every meal or snack and flossing; BUT that is ONLY 20% of the equation.
The much more important cause of healthy teeth and gums (80% of the equation) is NUTRITION, which can only come from supplementing.
Washing down you morning vitamins & chlorella with an organic smoothie (enhanced with nutritional powders) is one piece of the lifestyle puzzle that’s necessary to achieve health in the increasingly barbaric U.S. environment.
Years ago, I went to a health food store to pick up cinnamon and noticed something I never saw before, “Ceylon” cinnamon. I asked the owner of the health food store what “Ceylon” meant and how it was different from the regular cinnamon, and she didn’t know.
The next week, I went to a different health food store and showed the owner the bottle of Ceylon cinnamon she had on the shelf and asked her how it was different then the regular cinnamon, and she didn’t know either.
Cinnamon comes from the fragrant inner bark of a group of small tropical evergreen trees calledCinnamomum.
|Properties of Cinnamon
– stimulates salvation, treats indigestion, & reduces flatulence,
– an expectorant and suitable for coughs & bronchitis,
– chewing cinnamon attacks the bacteria that cause bad breath,
– one of the best aphrodisiacs.
Sri Lanka (previously known as Ceylon) is a tiny island off the coast of India and is the largest producer of Ceylon cinnamon.
Often referred to as “true” or “real” cinnamon (or Canela in Mexico), Ceylon cinnamon is considered a finer quality cinnamon due to its sweeter, more delicate, and complex flavor.
IMPORTANT NOTE: Ceylon cinnamon is NOT the predominant cinnamon sold in the United States. What is commonly found in the U.S. is a cheaper variety called Cassia cinnamon, which comes from a different plant called Cinnamomumcassia.
Native to Burma and also grown in China and Vietnam. Cassia is slightly darker in color (compared to Ceylon), and has a stronger, more pungent flavor.
Comes from Sri Lanka.
Most common in Europe.
Price can be 10xs the Chinese Cassia cinnamon.
Tan in color.
Thin and paper-like textured bark that forms multiple layers when rolled up.
Quills are fragile and easily broken.
Delicate, sweet flavor with subtle hints of clove.
Comes from China & Indonesia.
Mostly used in the U.S. & Canada.
Cheap. You can get a bag of the quill sticks for a dollar.
Reddish brown in color.
Uneven thick bark that forms only a few layers when rolled up.
Tough, difficult to grind into powder.
Pungent, full-bodied taste.
Quills (cinnamon sticks)
|When you look at the end of a quill, the Ceylon cinnamon sticks (true cinnamon) show multiple (tan) layers of thin bark.||In the case of Cassia, the cinnamon sticks will have one thick (reddish brown) bark layer.|
|Cinnamaldehydegives cinnamon its characteristic flavor and aroma.
It was isolated in 1834 and makes up 65-90% of cinnamon essential oil (while the essential oil makes up 1-4% of the bark).
This oily, viscous, pale yellow liquid occurs naturally in the bark of cinnamon trees ( and other species of the genus Cinnamomum) and is commonly obtained from steam distillation of the cinnamon bark oil.
Cinnamaldehyde is mainly used as a flavoring agent or as a scent for candles. It is non-toxic but can irritate skin if in contact for too long. As with many components of essential oils, cinnamaldehyde displays anti-viral, anti-bacterial, and anti-fungal properties. It is also reported to be a good pesticide.
|The coumarin level in real Ceylon cinnamon is negligibly small, while that in Chinese Cassia cinnamon is an appalling 1,200 times higher.
Humans metabolize coumarin to 7-hydroxycoumarin, a toxin damaging to the liver and kidneys. Rodents metabolize coumarin to 3,4-coumarin epoxide, a highly toxic compound, making coumarin a common ingredient in rodenticides.
Both types of cinnamon have health benefits, including the following:
2. Alzheimer’s Disease.
Cinnamon has the ability to inhibit growth of harmful bacteria, molds, and yeasts, including Candida yeast.
|In a 2003 study, two batches of vegetable broth were refrigerated, one with, and one without cinnamon oil. The broth with the cinnamon oil was resistant to food borne pathogenic Bacillus cereus for at least 60 days.
Researchers in this study observed that the cinnamon not only served as an effective preservative but also improved the flavor of the broth.
|In another study, researchers at Kansas State University discovered that cinnamon eliminates E.Coli in unpasteurized apple cider.
A 2007 study found that even low concentrations boosted the activity of the antibiotic “clindamycin.” The study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.
During the 1918 influenza outbreak, workers at cinnamon factories seemed immune to the Spanish flu, which decimated the population.
An Israeli researcher, taking a cue from a Biblical reference to high priests using a holy oil containing cinnamon, in 2007 developed a powerful cinnamon extract which may protect against modern viruses like the Avian flu.
|Ayurveda, the ancient healing system of India, often uses cinnamon to stimulate circulation as well as to increase the bio-availability of other herbs. Ayurvedic healers, prescribe remedies based on an individual’s dosha or type.|
| Ayurveda sees cinnamon as an appropriate remedy for people who belong to the kapha type (characterized as sturdy, heavy, calm, slow, and moist) and the vata type (thin, cold, prone to nervousness) since cinnamon tends to have a heating and energizing effect.
People who belong to the the pitta type (fiery, oily, sharp) can partake of cinnamon in moderation.
In native Ayurvedic medicine, cinnamon is considered a remedy for respiratory, digestive, and gynecological ailments. Recent studies emerging from western countries have shown many potentially beneficial health effects of cinnamon such as anti-inflammatory properties, anti-microbial activity, blodd glucose control, reducing cardiovascular disease, boosting cognitive function, and reducing risk of colonic cancer.
Dr. Taras (in the striped shirt) at an Ayuvedic retreat with NYC Ayurvedic physician Dr. Scott Gerson (white shirt) in 1993.
Cinnamon has been used throughout history and is one of the oldest spices known to humans.
Cinnamon was highly valued in ancient China and was mentioned in 2,700 B.C. in on e of the earliest Chinese botanical medicine books. Herbalists and acupuncturists in Chinese tradition value cinnamon for its warming qualities.
Doctors of Traditional Chinese Medicine (TCM) may prescribe cinnamon, often in combination with another warming substance such as ginger, to ward off colds. TCM healers may prescribe cinnamon for disorders associated with the kidney meridian.
|In Greece and Rome cinnamon was frequently used to improve digestion. It is believed that cinnamon, along with pepper and cardamon, were the first spices to be used in the Mediterranean area.
Nero, a Roman emperor who ruled during the first century A.D. is reported to have burned a year supply of cinnamon at the funeral of his second wife, Poppaea Sabina. This extravagant act was carried out to indicate the extent of remorse he felt after allegedly murdering her (it is thought that he kicked her to death).
|Cinnamon became very popular during theMiddle Agesand was used to help meld the flavors of meats and fruits that were commonly cooked together in a casserole-like meal. Mince Pie is an example of a food that is derived form the Middle Ages that is still eaten by come today.
In theWest, cinnamon has always been restricted to the wealthier classes because they could afford the prohibitive price of this spice brought from more remote places.
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