{"id":8987,"date":"2020-12-07T12:54:58","date_gmt":"2020-12-07T19:54:58","guid":{"rendered":"https:\/\/theysource.com\/?post_type=product&p=8987"},"modified":"2023-07-05T17:29:06","modified_gmt":"2023-07-05T23:29:06","slug":"cinnamon-sticks-1-oz","status":"publish","type":"product","link":"https:\/\/theysource.com\/index.php\/product\/cinnamon-sticks-1-oz\/","title":{"rendered":"Cinnamon Sticks 1 oz."},"content":{"rendered":"

Cinnamon Sticks( cinnamomum verum)<\/u><\/b><\/span><\/h1>\n

Cinnamon<\/b> sticks are a spice<\/a> obtained from the inner bark of several tree species from the genus Cinnamomum<\/a><\/i>. Cinnamon is used mainly as an aromatic condiment<\/a> and flavoring additive in a wide variety of cuisines<\/a>, sweet and savory dishes, breakfast cereals<\/a>, snack foods, tea<\/a>, and traditional foods<\/a>. The aroma and flavor of cinnamon derive from its essential oil<\/a> and principal component, cinnamaldehyde<\/a>, as well as numerous other constituents.<\/h4>\n

Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum<\/i> in the family Lauraceae. Only a few<\/a>\u00a0<\/sup>Cinnamomum<\/i> species are grown commercially for spice. Cinnamomum Verum<\/a><\/i> is sometimes considered to be “true cinnamon”, but most cinnamon in international commerce is derived from the related species Cinnamomum cassia. <\/a><\/i>\u00a0<\/sup><\/sup>Indonesia<\/a> and China<\/a> produced 70% of the world’s supply of cinnamon, Indonesia producing nearly 40%, and China 30%.<\/h4>\n

The cinnamon we sell on our website is Ceylon “true cinnamon” and comes from Sri Lanka<\/strong>.<\/span><\/h1>\n

History-<\/strong> <\/span><\/p>\n

Cinnamon sticks have been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who reported that it had come from China had confused it with cinnamon cassia, a related species. <\/sup>\u00a0<\/sup><\/sup>Its source was kept mysterious in the Mediterranean world for centuries by those in the spice trade to protect their monopoly as suppliers.<\/sup><\/strong><\/p>\n

Cinnamomum Verum<\/i>, which translates as ‘true cinnamon, has a less pungent smell with a sweeter taste. It is is most preferred for most health conscious consumers. This is the type we carry and is native to India, Sri Lanka, Bangladesh, and Myanmar.<\/strong><\/p>\n

The other type of cinnamon is Cinnamomum cassia<\/i> (cassia) and is native to China. Most that are sold in the super market are modern era cinnamon, they are native to Vietnam, Indonesia, and other southeast Asian countries with warm climates.<\/strong><\/p>\n

Cinnamon and its antioxidants have anti- inflammatory properties. Inflammation is incredibly important to your body. It helps your body fight infections and repair tissue damage. However, inflammation can become a problem when it’s chronic and directed against your body’s own tissues. <\/b><\/p>\n

Cinnamon has been linked to a reduced risk of heart disease, which is the world’s most common cause of premature death. In people with type 2 diabetes, 1 gram or about half a teaspoon of cinnamon per day has been shown to have beneficial effects on blood markers. It reduces levels of bad\u00a0 LDL cholesterol and triglycerides,\u00a0 while your good HDL cholesterol remains stable. <\/b><\/p>\n

Cinnamon is well known for its blood sugar lowering properties. Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar by several other ways. First cinnamon has been shown to decrease the amount of glucose that enters your bloodstream after a meal. It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in your digestive tract. Second, a compound in cinnamon can act on cells by mimicking insulin. This greatly improves glucose uptake by your cells, through it acts much slower than insulin itself. There are a number of studies that have confirmed the anti- diabetic effects of cinnamon, showing that it can lower fasting blood sugar levels by 10-29 % . The effective dose is typically 1-6 grams or around\u00a0 half-\u00a0 2 teaspoons of cinnamon per day.<\/b><\/p>\n