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| Cinnamon (Cassia, called ròu gùi; 肉桂 in
Chinese) is used in traditional Chinese medicine, where it is considered one
of the 50 fundamental herbs. A 2003 study published
in the DiabetesCare journal followed Type 2 diabetics ingesting 1, 3 or 6
grams of cassia daily. Those taking 6 grams of cinnamon shows changes after
20 days, and those taking lesser doses showed changes after 40 days.
Regardless of the amount of cassia taken, they reduced their mean fasting
serum glucose levels 18–29%, their triglyceride levels 23–30%, their LDL
cholesterol 7–27%, and their total cholesterol 12–26%, over others taking
placebos. [more] |
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The effects, which may even be produced by brewing a tea from
cinnamon bark, may also be beneficial for non-diabetics
to prevent and control elevated glucose and blood lipid levels. Cassia's effects
on enhancing insulin sensitivity appear to be mediated by polyphenols . Despite
these findings, cassia should not be used in place of anti-diabetic drugs,
unless blood glucose levels are closely monitored and its use is combined with a
strictly controlled diet and exercise program.
There is also much anecdotal evidence that consumption of
cassia has a strong effect in lowering blood pressure, making it potentially
useful to those suffering from hypertension. The USDA has three ongoing studies
that are monitoring the blood pressure effect.
Though the spice has been used for thousands of years, there
is concern that there is as yet no knowledge about the potential for toxic
buildup of the fat-soluble components in cassia, as anything fat-soluble could
potentially be subject to toxic buildup. There are no concluded long term
clinical studies on the use of cassia for health reasons.
European health agencies have warned against consuming high
amounts of cassia, due to a toxic component called coumarin.
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