Cinnamon, a popular spice that could harm your liver - here's what you need to know
Cinnamon, a plant that grows predominantly in northeastern Asia, serves an excellent purpose in the kitchen. It can be used as an additive in sweet pastries, cocktails, oatmeal, as well as in meat and fish dishes. Numerous scientific studies have attested to cinnamon's antibacterial, antipyretic, and analgesic properties. Furthermore, it aids in digestion and lowers cholesterol levels, which subsequently reduces the risks of atherosclerosis, heart attacks, and strokes.
This exotic plant boasts approximately 250 species. However, the most popular species are Ceylon cinnamon and Chinese cinnamon. Considering taste and health benefits, it's recommended to opt for Ceylon cinnamon.
Ceylon cinnamon, with its light brown bark, contains less coumarin compared to Chinese cinnamon. An excessive amount of coumarin in the diet can negatively affect our liver function by damaging the cells in this vital organ and potentially leading to the development of cancer cells in the surrounding area. Therefore, paying attention to the type of cinnamon we purchase is crucial to avoid serious health problems.
Another crucial consideration when it comes to using cinnamon is adherence to its expiration date. It's recommended to store the spice in a tightly sealed glass container. Also, it's important not to exceed a daily dosage of one teaspoon, as an overdose can lead to severe intestinal discomfort, such as vomiting, diarrhea, nausea, and excessive sweating.
