Why Drink Ceylon Cinnamon Tea?
Cinnamon has been used in the past as a spice in cooking, baking and as a natural health product to cure many ailments. In recent years health conscious individuals have started using cinnamon tea as an alternative to other warm drinks such as tea or coffee.
Research shows tea and coffee reduces iron absorption if you drink tea or coffee within about an hour from a meal; about 60 percent from black tea and 30 percent from coffee (The American Journal of Clinical Nutrition). If you are like many who like a warm beverage after a meal, Pure Ceylon Cinnamon Tea is an excellent choice.
Drinking cinnamon tea after a meal will dampen the blood sugar peak resulting from your meal (if the meal contained carbohydrates, sugar etc.).
Researchers were able to isolate the cinnamon compound responsible for increasing glucose metabolism, the most active of which was methylhydroxychalcone polymer (MHCP). MHCP also had a beneficial effect on free radicals in the blood (United States Department of Agriculture).
1.Timothy A Morck, Ph.D. Sean R. Lynch, MD, and JAmes D. Cook, MD, “Inhibition of food iron absorption by coffee”, American Journal of Clinical Nutrition 37:March 1983, pp 416-420.
What is Ceylon Cinnamon?
Ceylon Cinnamon is often called ‘true cinnamon’, and is a rarer form of cinnamon that grows in Sri Lanka. It is not the same cinnamon commonly seen in grocery stores, called “cassia”, which grows in Indonesia and China. Ceylon Cinnamon has a smoother taste and finer texture compared to the coarse, thick bark of cassia cinnamon – a lower quality spice that dominates our market. Common cassia cinnamon has also been shown to cause liver damage in high doses, while ‘true’ Ceylon Cinnamon is safer in larger quantities. This matters because Ceylon Cinnamon can be enjoyed more frequently for both its taste and health benefits without negative side effects.
Kurundu also offers POWDERED and WHOLE CEYLON CINNAMON STICKS for your recipes! Click here to view.