Ceylon Cinnamon

The minute I tried chilled Ceylon cinnamon tea for the first time, I fell in love.

I had never tasted cinnamon like this ever before. There’s a reason Ceylon cinnamon is also called “true” cinnamon – because it tastes about 100X better than the cinnamon you’d find in most stores around the U.S. (cassia cinnamon.)

Ceylon cinnamon also contains very low levels of coumarin, which in very high doses can be toxic to the liver. Coumarin tends to be more concentrated in cassia cinnamon – though still not toxic, it could be irritating to the system.

Ceylong Cinnamon Tree

Therapeutically, Ceylon cinnamon is a champion when it comes to helping keep blood sugar regulated. It also contains strong anti-microbial compounds and can boost metabolism as well.

Cinnamon is also warming when ingested, so it can help those who run cool (particularly raw foodies) generate some heat to stay warm in the cold winters.

Usage: Cinnamon can be used to flavor breakfasts, desserts and ethnic dishes. I like to make a banana ice cream that is only two ingredients blended: frozen bananas and cinnamon.

Cinnamon tea is a great way to ingest cinnamon to help with blood sugar issues and internal antimicrobial cleansing. Just take a few sticks and boil in water. You can also boil a gallon of water and then add 2-4 oz of cinnamon bark. Let it steep for a few hours. You can drink hot or chill in the refrigerator overnight.

Cinnamon in extract form can be used topically for anti-microbial issues.