Cinnamon can do more than zest your !Pumpkin Spice Laté

Kathleen Berry-Hebert, Psychologist, offers nutritional information on cinnamon

BACK IN THE DAY

Cinnamon has been used as early as 2000 BC

It was reserved for the wealthy Europeans

It was rare and highly sought after

The Dutch and Portuguese battled over Sri Lanka, land of cinnamon, in the 16th and 17th centuries

HEALTH BENEFITSCinnamon has been used in traditional Chinese to treat:

headaches

inflammation

loss of appetite

nausea

indigestion

diarrhea

sinus blockage

can even aid in glycemic control

for those with type II diabetes

THERE ARE FOUR MAJOR KINDS:

1.Ceylon

2.Chinese

3.Saigon

4.Korintje

All grouped under Cassia Cinnamon

stronger in taste and cheaper to produce (vs. Ceylon)

WHICH IS BETTER?

Some say that Ceylon is better than the cheaply produced Cassia Cinnamon

However, the most important thing, whether using Cassia or Ceylon, is that the Cinnamon is . . .

f r e s h !

TAKE CARE OF YOUR CINNAMON

If not kept fresh, it loses much of it’s medicinal properties

Buy fresh bark

Use a grinder (cinnamon or coffee) to grind it yourself

Thank you to whomever first decided to chew on that bark!

We now have ourselves a tasty home remedy.

!

Kathleen Berry-Hebert, Licensed Specialist and Nationally Certified School Psychologist, is fascinated by Clinical Nutrition

http://kathleenberryhebert.net