I like cinnamon as much as the next guy — but this time of year, it starts to get a little ridiculous.
Just about everything is served with a dusting of cinnamon on it. I even saw a recipe for “cinnamon steak rub” the other day.
I’m pretty sure some people must be snorting the stuff!
But you don’t have to inhale cinnamon to get the benefits, and you certainly don’t need to limit your use of the spice to autumn and winter… because new research reveals that the best time to get some cinnamon in your belly is ANY time!
Turns out cinnamon can do more than give a little kick to your food and drinks. It could also help the single most important function in your body: digestion.
When your stomach is firing on all cylinders, you get maximum nutrients from your food. And when it’s not, you can face everything from reflux and bellyaches to mood disorders, immune system problems and more.
Sprinkle a little cinnamon on your meal… even if it’s a steak!… and you can help make sure that process goes smooth as cinnamon latte.
The study on pig guts finds cinnamon reduces the levels of stomach acid and pepsin in the gut, which leads to less carbon dioxide down there after meals.
This literally changes the weather in your stomach, cutting the temperature by 3.6 degrees.
It’s like turning on the office air conditioner on a hot summer day — because that dip in temperature gets everything working more efficiently, including better blood flow to the intestine walls.
And while the study was on pigs, the research team said our own guts work the same way.
It doesn’t take much to get the benefits. Just 1 gram daily will do the trick — roughly a quarter of a teaspoon.
It’s pretty easy to get that little bit each day, but there are a couple of caveats here.
First, if you’re getting your cinnamon from a sugared-up Starbucks drink or a slice of pie, you’re not doing yourself any favors.
All the sugars — and all the nasty processed ingredients — will more than undo the benefits of the cinnamon.
And second, most of the cinnamon out there is a cheaper low-quality variety called cassia cinnamon, which contains higher levels of a liver-damaging compound called coumarin.
While in most cases you’d need to gobble a LOT of this stuff to suffer that damage, all bets are off if your liver has already been damaged… and in some cases, you could be in the early stages of liver disease and not even know it.
So stick to the good stuff, high-quality Ceylon cinnamon. It costs a little more, but it’s worth every penny.