The Benefits of Cinnamon, Explained By An Herbalist | Plant-Based | Well+Good

The Benefits of Cinnamon, Explained By An Herbalist | Plant-Based | Well+Good

– Just imagine how stable my blood sugar’s going to be. (chuckles) (mellow electric guitar music) Hi, I’m Rachelle Robinett, an herbalist and holistic health coach, your host of “Plant-Based.” Today, I’m going to tell you about one of my absolute
favorite spices, cinnamon. Cinnamon is something that
I’ve had in my cabinet way before I knew that it was good for me, way before I had money for spices. It was the one essential,
just love of my life. A little bit of history about cinnamon. The Egyptians used it
as a perfuming agent. The Romans would use it for respiration, so lung health, digestion and to cover up the smell of dead bodies. In terms of types of cinnamon, there can actually be a fair
amount of confusion about this. There are different types of cinnamon. Cinnamomum verum, otherwise
known as true cinnamon or Ceylon cinnamon, is an evergreen tree. The inside of that evergreen tree, the inner bark, is the cinnamon. Today, most cinnamon is
either Ceylon or cassia. We actually the cinnamomum
verum, some of the best. This comes from Zanzibar in Tanzania. So cinnamon has been used for centuries as a warming spice, a circulation booster, something to improve digestion, something that we now realize
is extremely beneficial for blood sugar balance. So a couple of teaspoons
of cinnamon can reduce blood sugar by 20 to 30%, so very effective at stabilizing that. Cinnamon is high in chromium which is helping to
balance our blood sugar. It’s also supporting the
pancreatic production of insulin which also balances blood sugar. When we have balanced blood sugar, we have more stable energy. We have more stable weight. We can have less cravings. We can have more mental clarity. The list just goes on and on and on. So stable blood sugar
is the name of the game in actually a lot of diets
and with a lot of supplements. Just a couple of teaspoons of cinnamon can be extremely effective. In Ayurveda, cinnamon is
used to stimulate digestion but also to improve the
bioavailability of other nutrients. So that means how well we
can absorb the goodness from other things that we’re eating. It’s also used to pacify the
stomach or the digestion. In terms of how to use cinnamon, so you can use the sticks brewed as a tea. You can also cook with
cinnamon, of course. When cooking with cinnamon,
think about using enough. So I always err on the
side of a lot of cinnamon. That tends to push those
recipes into territory that’s really exciting. It’s spicy. It’s warming. It’s aromatic. It’s a little pungent. Cinnamon has an astringency to it which is a little bit
of a puckering action. This can all just create
really fascinating textures and flavors in beverages and foods. The other thing to remember
is that cinnamon works in sweet dishes or in savory dishes. So I put cinnamon in my smoothie everyday. But I also love it on sweet
potato fries, for example. If you cook meat, it’s
amazing in rubs or marinades or things that are going
to be salty or spicy. So not only does it work in a dessert, but think about integrating it into some of the savory recipes too, and you can be pleasantly surprised. So today, we are making a
cinnamon apple almond butter, and we are going way
heavy on the cinnamon. Two cups of raw almonds, ideally sprouted, 1/2 cup cashews, three tablespoons cinnamon, 1/4 cup dried apples, 1/2 teaspoon maple syrup, two to two and 1/2
tablespoons of coconut oil. You can use more or less
as needed for consistency. 3/4 teaspoon vanilla, 1/4 teaspoon sea salt. Add everything into a
blender or food processor. Blend or process until
it’s finely, finely mixed. You can add more coconut oil if you need to soften the mixture at all. Serve this over sweet
potatoes, yams, on toast. Use it in smoothies. Or of course, you can eat
it straight out of the jar. All right, so here we have our
apple cinnamon almond butter. It is your nut butter upgraded, so much more delicious and nutritious. And the taste test. Mm-hmm. Definitely, you get this sort of explosion or flowering of the cinnamon. It’s a little bit of spice. It’s a little bit of sweet. It’s so much more interesting. It would be delicious in sweet or savory. I would add a little sea salt on there, maybe a drizzle of maple syrup. It’s fabulous. For more episodes of “Plant-Based,” subscribe to Well And
Good’s YouTube channel. (mellow electronic music)

6 Replies to “The Benefits of Cinnamon, Explained By An Herbalist | Plant-Based | Well+Good”

  1. Umm, the cinnamon in your cabinet is usually cassia – not true cinnamon. The tests referred to are done with True Cinnamon is less sweet and a little hotter. Too much Cassia can be toxic. Fine for a sprinkle of taste BUT not good to take in amounts enough to lower blood sugar.

    EXCERPT: "While Cassia cinnamon is safe to eat in small to moderate amounts, eating too much may cause health problems. This is because it contains high amounts of a compound called coumarin.

    Research has found that eating too much coumarin may harm your liver and increase the risk of cancer. Furthermore, eating too much Cassia cinnamon has been linked to many other side effects."

Add a Comment

Your email address will not be published. Required fields are marked *