Anyway, the deal with cinnamon helping with blood sugar is that they say it has to be, or is more beneficial if it is, true cinnamon, not the relative properly called Cassia that is what is sold in the United States as cinnamon. -- I've since learned this is not exactly true. Check out later posts.
True cinnamon is also often called Ceylon cinnamon. It is a lighter color than what we Americans get and has a more delicate flavor. I bought some once when I was staying in Spain and was surprised by the color. I thought it looked more like ginger.
And the info I've just come across that I wanted to tell you about is that 'Mexican cinnamon' is true cinnamon. If your supermarkets have Hispanic products, you might be able to get true cinnamon cheaply there. And the sticks of true cinnamon have thin, flaky fragile layers all rolled up. So if you see sticks that are nice, pretty, strong coils, that's not cinnamon. That's the cousin. I think there are pictures on wikipedia.
But buying Hispanic brands won't be a guarantee. I have some sticks that were a Hispanic brand that match the description of true cinnamon, but I looked yesterday in my Hispanic supermarket and they had, with a Hispanic brand, sticks that looked like Cassia. In fact, Mexicans use and know both types. They call true cinnamon Canela dulce or sweet cinnamon and Cassia, canela caliente or hot cinnamon.
This is what the search results found. There are a couple that might have some useful discussion on cinnamon.
Edited by alternativista, 01 January 2012 - 04:07 PM.



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