Q. I’m confused about cinnamon. I thought it was supposed to be good for you, but you recently wrote that it could be bad.
What kind of cinnamon is good and what is it good for?
A. The initial research on the effects of cinnamon demonstrated that common (cassia) cinnamon could reduce blood sugar, triglycerides and cholesterol (Diabetes Care, Dec., 2003).
Cassia Cinnamon
Because cassia cinnamon, also called Chinese cinnamon, sometimes contains a natural compound, coumarin, that can damage the liver, we have warned people to use a water-based extract, by taking capsules of Cinnulin PF or adding cinnamon to coffee grounds in a filter. Coumarin is not water-soluble, while the active compounds are.
We heard from one woman whose husband developed elevated liver enzymes as a consequence of eating cinnamon-topped coffee cake. As a pancreatic cancer survivor, he may have been especially vulnerable.
Ceylon Cinnamon
It was not clear whether Ceylon cinnamon would have any effect on blood sugar. A recent study shows, however, that an extract of Ceylon cinnamon (which is free of coumarin) can prevent blood sugar spikes after a meal (BMC Complementary and Alternative Medicine, Sept. 23, 2014). The authors conclude that this could
“help to reduce the risks of developing metabolic disorders.”
There is still, unfortunately, a great deal of variability in the research reports on cinnamon. We think if you take care to avoid liver toxicity, it would be well worth trying.
