Many people are unaware that there are 2 types of cinnamon – Ceylon cinnamon and cassia cinnamon (Saigon). Real cinnamon can only bring good and numerous health benefits, while the other can damage the liver and cause unwanted health problems.
What is the difference?
True cinnamon and other, cheaper to produce varieties of cinnamon actually come from a completely different species of trees and countries. True cinnamon comes from Sri Lanka, India, Madagascar and Brazil, while the cheapest variant is found in China, Indonesia and Vietnam.
In addition, another difference is in appearance and taste. Cinnamon is sold in stores has a dark brown color and a spicy taste, while true cinnamon is brighter and sweeter in flavor.
The largest and most significant difference between cinnamons is the content of a compound called coumarin. Ceylon cinnamon contains about 0.017 g / kg, while other types of cinnamon contain from 2.15 to 6.97 g / kg of coumarin.
This compound is a blood thinner and thinner, so it is not recommended for those who are already drugs such as warfarin. In addition to its effect on the blood, studies have also found that coumarin is toxic to the liver when we consume above the tolerable daily intake, which is set at 0.1 mg / kg body weight.
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