In March 2013, the Mayo Clinic highlighted the research momentum behind Cinnamon enabling better glycemic control in type 2 diabetics. One year later, Cinnamon was further shown to improve insulin sensitivity in the brain, lowered fasting blood glucose levels, and improved glucose tolerance. So while double-blind cross-over studies would be desired – the momentum is positive.
Now, which Cinnamon and in what form? That cinnamon-sugar coated donut is not 
what we are suggesting here.
There are several Cinnamons available – the cheap variety on the supermarket shelf is usually Cassia Cinnamon and this species has higher levels of coumarins which can affect the liver with high consumption.
The species we want, is the Ceylon Cinnamon (Cinnamomum verum), from Sri Lanka. This variety, has a milder taste, is lighter in color and isn’t a concern for the liver. But best of all it provides the active constituents to improve glucose sensitivity and tolerance – which is great if you want to stay healthy, reduce your risk of obesity, diabetes and the complications that come with these conditions.
Few other nicer tasting spices are higher on the antioxidant ORAC table than Cinnamon.(ORAC is an abbreviation for Oxygen Radical Absorbance Capacity and was developed by the National Institutes of Health in Baltimore. In short,ORAC units measure the antioxidant capacity of foods. The higher, the better.) While ORAC is a lab test for antioxidant potential, Cinnamon measured a 130,000 ORAC score, which is two and half times the antioxidant power of cocoa, and over 12 times that of wild blueberries. Of course its hard to eat a bowl of Cinnamon in the same way we would eat a bowl of blueberries – but nevertheless, we should be adding it into our foods…in its natural form.
References
1. Is it true that cinnamon can lower blood sugar in people who have diabetes?. Castro R. Mayo Clinic.
2. Effects of Cinnamon Consumption on Glycemic Status, Lipid Profile and Body Composition in Type 2 Diabetic Patients. Akilen R. Mar 2013.
