Just half a teaspoon of cinnamon a day significantly reduces blood sugar levels in diabetics, a new study has found. The effect, which can be produced even by soaking a cinnamon stick in your tea, could also benefit millions of non-diabetics who have blood sugar problems but are unaware of it.
The active ingredient in cinnamon is a water soluble polyphenol compound called MHCP. In test tube experiments, MHCP mimics insulin, activates its receptor, and works synergistically with insulin in the cells.
In a study using Pakistani volunteers, cinnamon also lowered blood levels of fats and "bad" cholesterol, which are also partly controlled by insulin. And it also neutralized free radicals, damaging chemicals which are elevated in diabetics. Cinnamon's essential oils also qualify it as an "anti-microbial" food, and has been studied for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida.
So, start using that cinnamon!
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