Not all cinnamon is equal. The variety (Cassia Cinnamon) that you commonly find in the spice section of the supermarket is high in coumarin, a chemical that enhances flavor.1,2
This might be good if you’re baking a batch of Grandma’s crazy good cinnamon buns while you wait out a Canadian blizzard (ask us how we know). But coumarin has a big downside: it can cause liver damage. 3 Importantly, it doesn’t take much of Cassia Cinnamon to exceed the upper limits of safe intake of coumarin. Ingesting just one to two teaspoons of Cassia Cinnamon could be toxic for some people.4
By contrast, Ceylon Cinnamon has 250 times less coumarin than the Cassia variety 2, making it a better choice as a nutritional supplement. You get the concentrated health benefits of this super spice without taking in potentially dangerous levels of coumarin.
Cinnamon has been used medicinally since Ancient Egypt. Recent studies 5 suggest that it can offer an impressive range of health benefits. It appears to help control blood sugar, 6 support digestion, 7 lower cholesterol 8 and improve immune function.9 When taken with carbohydrates, cinnamon has been shown to slow the rate that glucose enters into the bloodstream.10