Cinnamon is a versatile spice which can be easily used within a Nutritionhelp yeast-free and sugar-free diet protocol. Cinnamon's 'Christmassy' aroma adds warmth and depth to sugar-free baking and desserts, and can also be added to savoury dishes for a Middle-Eastern zing. Morocco, Turkey and some regions of Greece all use cinnamon in savoury recipes, from soups to kofte or tagines.
Different Types of Cinnamon
Not only is cinnamon an useful spice to incorporate into dishes, but it also has a good many healthful properties. However, in order to benefit from regular use, it is important to understand the best type of cinnamon to use. There are two forms of cinnamon - Ceylon cinnamon, grown in Sri Lanka, Madagascar, Brazil, India, and the Caribbean, also known as “true” cinnamon, and Cassia cinnamon, the more common variety, which is generally available in spice jars in supermarkets. This is usually grown in China, Vietnam and Indonesia. While both forms of cinnamon contain Cinnamaldehyde, the compound which is health supportive, the cassia variety also contains a compound called coumarin, which is believed to be harmful in large doses.
Opt for Ceylon 'True' Cinnamon
Coumarin is a blood thinner, and in high amounts may be toxic to the liver. Ceylon 'true' cinnamon boasts markedly lower levels of coumarin, so is accepted as the variety of choice if using on a regular basis. If you are only using cinnamon occasionally it's not something to worry about, since the risk for any damage with normal consumption of cassia cinnamon is negligible. However, if you aim to included it in significant quantities on a regular basis, then it is worth looking out for sources of Ceylon 'true' cinnamon. Independent whole food shops may be able to provide a good variety, or opt for an online supplier.
Health Benefits of Cinnamon
Cinnamon contains an oil, which is high in a compound called cinnamaldehyde and this is responsible for most of cinnamon’s powerful effects in supporting health. Together with cinnamaldehyde, cinnamon contains other polyphenols (nutrients found in plants) which have antioxidant properties.
What are Antioxidants?
Antioxidant is a word which we frequently hear in association with nutrition, and can be taken for granted without really being understood. The wear and tear process of living, breathing, exercising, which is also increased by pollution, smoking, poor diet etc., creates free radicals. Free radicals are unstable, electrically charged molecules in the body's cells, that can react with other molecules (like DNA) and damage them. Antioxidants make these free radicals stable, by donating an electron and in so doing, neutralise their negative effect. The take-home message is that antioxidants are helpful for supporting health and reducing the negative aspects of ageing, so we should be including as many antioxidants as possible in the diet. Enter our vegetables, herbs and spices - including cinnamon.
The beneficial properties of cinnamon have been found to:
Cinnamon as an Anti-Fungal
This final point needs further comment. Yes, cinnamon does exhibit antifungal properties, and cinnamon is sometimes added to supplement blends offering antimicrobial support. This means if we are working to reduce candida on a Nutritionhelp yeast-free, sugar-free programme, cinnamon, even as a food, may kill off intestinal yeast. While this may sound like a good thing (that's what we want isn't it?) we don't want to kill too much yeast at a time, as this can lead to a very unpleasant build-up of toxins, familiarly termed 'die-off'. Therefore, if you are regularly adding cinnamon to meals for flavour, heart health or blood-sugar balance, you may find that this increases your symptoms of fatigue, irritability, tearfulness, itchy skin or aches and pains. If this is the case, it is worth reducing, limiting or avoiding cinnamon for a while, allowing the body a chance to clear the build-up of toxins. This is especially important if you are using a supplement antifungal, where you want to monitor very carefully how much you are taking each day in order to reduce the likelihood of 'die-off'.
So enjoy this interesting spice, but keep an eye on how much you are using and monitor any increase in symptoms if you are working to reduce intestinal yeast.
