Cinnamon - the blood sugar balancer


Cinnamon is made from the inner bark of the cinnamomum tree - it is antioxidant and anti-inflammatory but it is especially beneficial for balancing blood sugar levels. If blood sugar levels 'spike' above and dip below normal you will feel effects such as fatigue and irritability.

Normally glucose, the end product of digestion enters the blood, the pancreas releases insulin which takes the glucose to the cells of the body to be used for their metabolism or to the liver to be stored as glycogen and this restores blood sugar levels to a set level.  Sometimes however, especially as we get older, we can become insulin resistant meaning that insulin no longer works in the way it should and the result may be Type 2 diabetes.  Cinnamon can improve sensitivity to insulin which is why there has been interest in the spice to help with Type 2 diabetes.  Do not do this however with talking to your medical practitioner.

Also cinnamon lowers blood sugar by slowing down the breakdown of carbs so that glucose enters the blood stream at a steady rate which your body can deal with.  

One to four grams of cinnamon is enough - too much can have serious side effects.  It should only be taken for up to 6 weeks and not if you are on blood thinners or have a heart condition. Ceylon cinnamon is best or use very small amounts.  Use in porridge, rice puddings, custards and milky drinks made with alternative milks such as soya, almond, oat etc or use in curries and soups.


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