Wednesday, October 01, 2008
Cinnamon: A Fall favorite with health benefits
With weather beginning to get colder and the leaves changing color, it’s time to think about all the favorite foods we love to eat in the fall. With most desserts, such as apple and pumpkin dishes, the spice of choice is cinnamon.
Cinnamon comes from an evergreen tree that grows approximately 30-50 feet, originating in Sri Lanka and India. Wikipedia would tell you that cinnamon has “antimicrobial properties” (used to help preserve food) and kills mosquito larvae (good insect repellent).
However, more recent clinical research has been associated with the effects of cinnamon on blood sugar levels.
A study published in the American Journal of Clinical Nutrition in June 2007 found that when a teaspoon of cinnamon was added to rice pudding, “gastric emptying” was delayed by almost 3% and it improved post-meal blood sugar levels.
One gram of cinnamon was used in this study, approximately equal to a half a teaspoon. Another study (discussed in the Journal of the American Dietetic Association) saw improvements in blood sugar and lipid levels (cholesterol).
Cinnamon has approximately 6 calories per teaspoon, 28 mg of calcium, and contains 5%of your daily value of iron and 20% manganese, and has no sodium or fat. It also contains a little more than one gram of fiber, which could be part of the reason for the delay it may cause in emptying your bowels.
With few calories and added fiber, cinnamon is an excellent choice for spicing up your fall recipes. Next time you reach for dessert this season, add extra cinnamon to your recipe, or try adding it in oatmeal, beverages (cider), breads, or mixed with fresh apple slices. Who would have thought a spice would be so nice?
Whitney Bundy is a registered dietitian and Director of the Food & Nutrition Department at The William W. Backus Hospital. This column should not replace advice or instruction from your personal physician. E-mail Bundy and all of the Healthy Living columnists at healthyliving@wwbh.org or comment on their blog at backushospital.org.
Cinnamon comes from an evergreen tree that grows approximately 30-50 feet, originating in Sri Lanka and India. Wikipedia would tell you that cinnamon has “antimicrobial properties” (used to help preserve food) and kills mosquito larvae (good insect repellent).
However, more recent clinical research has been associated with the effects of cinnamon on blood sugar levels.
A study published in the American Journal of Clinical Nutrition in June 2007 found that when a teaspoon of cinnamon was added to rice pudding, “gastric emptying” was delayed by almost 3% and it improved post-meal blood sugar levels.
One gram of cinnamon was used in this study, approximately equal to a half a teaspoon. Another study (discussed in the Journal of the American Dietetic Association) saw improvements in blood sugar and lipid levels (cholesterol).
Cinnamon has approximately 6 calories per teaspoon, 28 mg of calcium, and contains 5%of your daily value of iron and 20% manganese, and has no sodium or fat. It also contains a little more than one gram of fiber, which could be part of the reason for the delay it may cause in emptying your bowels.
With few calories and added fiber, cinnamon is an excellent choice for spicing up your fall recipes. Next time you reach for dessert this season, add extra cinnamon to your recipe, or try adding it in oatmeal, beverages (cider), breads, or mixed with fresh apple slices. Who would have thought a spice would be so nice?
Whitney Bundy is a registered dietitian and Director of the Food & Nutrition Department at The William W. Backus Hospital. This column should not replace advice or instruction from your personal physician. E-mail Bundy and all of the Healthy Living columnists at healthyliving@wwbh.org or comment on their blog at backushospital.org.
# posted by ----------------- @ 6:14 PM 
