Cinnamon: The Anti-Fat Spice

Losing weight with cinnamon – actually works, thanks to its ingredients. Here you can learn everything you need to know about the miracle spice to use it skillfully.

As one of the oldest known spices of all, cinnamon is still considered a favorite among spices. And cinnamon is no longer found only in the Christmas season in the spice cabinets of the Germans.

The cinnamon bark not only convinces you with a delicious aroma but first provides you with these four great health benefits at the same time.

  • Cinnamon contains fiber, which promotes healthy digestion.
  • The spice contains a high number of antioxidants that prevent oxidative stress.
  • Spicy cinnamon bark is an excellent source of minerals such as potassium, calcium, manganese, iron, and magnesium.
  • The essential oils of cinnamon bark not only have an anti-inflammatory effect but also relax the intestinal muscles.

Simply slim down with cinnamon

Simply slim down while eating with cinnamon – can that work? The sweet spice definitely helps: cinnamon contains secondary plant compounds that are able to lower the blood sugar level – thus increasing fat burning.

In a U.S. study, scientists were also able to impressively demonstrate that taking 1 gram of cinnamon per day reduced blood sugar levels by around 30 percent.

Meanwhile, the effect of cinnamon has been clearly proven by various national studies. Cinnamon is good for type 2 diabetics, who are usually overweight.

Cinnamon helps with weight loss because improved insulin action and reduced insulin resistance are important prerequisites for optimal fat reduction.

Cinnamon appears to improve insulin action on cells, optimizing blood sugar regulation. In addition, cinnamon significantly lowers blood fat levels. For the fat-killing effect, you need to eat at least 1 gram of cinnamon daily – that’s half a teaspoonful.

Cinnamon is one of the oldest spices

Cinnamon is one of the oldest spices in the world, which is said to have been used in China as early as 3000 BC and since the 14th century has also found its way into Europe.

Among other things, cinnamon became known through the chai tea of the Indians, who advise regular tea drinking with cinnamon due to the positive effects of the spice. In the past, it was considered precious – and only the wealthy population could afford cinnamon.

The thin inner layer between the bark and the middle bark of the cinnamon tree rolls up tube-like into the stick cinnamon (or cinnamon stick) when separated from the wood.

Cinnamon is versatile

High-quality cinnamon can be found in the supermarket for as little as €3 per 100 grams. It is best to buy only small quantities of cinnamon powder, as the aroma is lost quite quickly. Those who reach for cinnamon sticks can also store them longer.

While the spice contains about 240 calories per 100 grams, even if you use cinnamon liberally, you won’t end up with more than 5 calories on your plate.

Remember that cinnamon can be used in a variety of ways: Ideally, cinnamon goes with light desserts such as stewed fruit, fruit salad, or cottage cheese dishes, but also with heartier dishes.

In oriental cuisine, spices such as cinnamon refine meat and vegetable dishes. The spice also harmonizes with other aromatic substances: ginger and cardamom, for example.

Different types of cinnamon

Cinnamon is obtained from the bark of cinnamon trees. There are two types of these trees: from one is obtained the true Ceylon cinnamon (Cinnamomum zeylanicum) or also called Caneel, which originally comes from Sri Lanka and is now also grown in South and Southeast Asia, Madagascar, and Seychelles.

It is more fragrant and sweeter than the usually cheaper Cassia cinnamon (Cinnamomum cassia). The latter originated in China but is now also found in Indonesia and Vietnam. The Cassia cinnamon tastes stronger and sharper than the Ceylon cinnamon.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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