Who knew bark could taste so good! Cinnamon, also known as
Cinnamomum cassia, is a spice derived from the inner bark of an evergreen tree. The characteristic flavor and aroma of cinnamon comes from a compound in the essential oil of the bark called cinnamonaldehyde. Ground cinnamon can be used in a variety of sweets and baked dishes as well as in marinades and teas.
Cinnamon is not to be underestimated! The Journal of the Academy of Nutrition and Dietetics featured a study in November’s issue suggesting that “cinnamon flattens the glycemic response, reducing fluctuations in blood glucose during postprandial period.” Postprandial period is your rest and digest period in which glucose is most often measured. As many of you know, blood glucose must be consistently kept at a steady level to maintain good health. This study included both normal-weight and obese participants and found no significant difference in blood glucose between the two BMI groups. The results concluded that cinnamon was just as effective in both groups meaning cinnamon does not discriminate!
To see the full study: http://www.andjrnl.org/article/S2212-2672%2812%2901349-4/abstract
For more information on cinnamon, here are a few websites I found: