Cinnamon and Diabetes:
Cinnamon is one of the oldest remedies
used in Traditional Chinese Medicine.
It is a common household spice considered
to be an energizing spice much like ginger.
The diabetic effects of cinnamon were
discovered by accident by Richard Anderson
at the U.S. Department of Agriculture
Human Nutrition Center in Beltsville, Maryland.
The researchers identified the compounds in
cinnamon responsible for its activity.
They were looking for the effects of common
foods on blood sugar. Anderson tested
apple pie expecting it to raise blood sugar.
But much to his surprise it lowered the
sugar in the blood. After further examination
they discovered it was the cinnamon on the
pie that was responsible for the results.
Cinnamon comes from the inner bark of
the shoots of an evergreen type tree
( Cinnamomum Zeylanicum ) that comes
predominately from India and China.
Cinnamon is harvested by growing the tree
for 2 years then cutting it down. The next
year a dozen or so shoots burst out from
the roots. These shoots are stripped of
their outer bark. The thin inner bark is
dried causing it to curl into rolls known
as "Quils". These are cut into 5-10 cm
long pieces for sale.
The best cinnamon comes from Sri Lanka,
but is grown in various other places around
the world. Sri Lankan cinnamon is of the
finest quality, has a smooth bark and is
a yellowish brown colour. It is peculiary
sweet, has a fragrant odour, and has a
pleasing aromatic taste.
Cinnamon is primarily used as a spice,
has been found to be a good antioxidant
(prevents free radicals), and has many
medicinal uses, especially for the
digestive system and diarrhea.
The active ingredient in cinnamon was
discovered by Richard Anderson to be
"MHCP", (a water soluble polyphenol compound).
In test tube experiments "MHCP" mimics
insulin, activates its receptors and works
synergistically with insulin in the cells.
When tested on people, the test groups
were given1-3 and 6 grams of cinnamon
powder a day in capsules after meals.
All responded within weeks with blood
sugar levels which were 20% lower than
the control group. Some people even
achieved normal blood sugar levels.
Not surprisingly, their blood sugar levels
rose slowly as they were taken off the cinnamon.
Cinnamon is also found to lower blood
levels of fats and bad cholesterol, which
are also controlled by insulin. As well
in test tube experiments in the lab it
was found to to neutralize " Free Radicals "
, (see antioxidants). Free radicals are
damaging chemicals that are elevated
in diabetics, and have been found to
cause the complications of diabetes.
Anderson also points out the water
extract "MHCP" reduced blood pressure
in hypertensive rats, even before it
increased insulin sensitivity.
"MHCP" is less likely to be toxic than
oil extracts. Cinnamon contains
"coumarin and cinnameldehyde"
at high doses. This is why it is recommended
to use ½ to 1 teaspoon daily to avoid toxicity.
Overall Cinnamon is a useful adjunct to
the treatment of diabetes. It is easy to
add to the diet, pleasurable to the taste,
and has many positive effects on the body.
It has been suggested that cinnamon can
prevent diabetes from developing in
people who are losing their sensitivity
to insulin. And this is anyone over the age of 25.
To see more on cinnamon click here.
