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December 15, 2013 By

Cinnamon

Cinnamon: We use “True” Cinnamon whereas in most of North America and Europe, the “cinnamon” in peoples pantries is actually cassia: The flavor of “true” cinnamon is not quite as strong as cassia, but is sweeter and has a hint of citrus.

Both types of cinnamon are excellent sources of the trace mineral manganese which is an important activator of enzymes essential to building healthy bones as well as other physiological processes, including carbohydrate and fat metabolism.

Cinnamon has been shown to normalize blood sugar levels in type 2 diabetics by improving the ability to respond to insulin.

Posted in: Ingredients

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