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Cinnamon Could Be The Diabetes Cure For Type 2 Diabetes
Cinnamon Cutting The Diabetes Risk
Cinnamon has been heralded as the new diabetes cure in Type 2 diabetes. It is an aromatic bark used as a spice for flavoring foods, confectionary and baking goods; but it also has nutritional properties that can be used for digestive ailments such as indigestion, gas and bloating, stomach upset, and diarrhea.
Cinnamon has an insulin-like activity, increasing the effectiveness of insulin, and has been used as an insulin substitute in Type 2 diabetes. It also has a bio-active component that has the potential to prevent or overcome diabetes.
Cinnamon has the ability to help regulate blood sugar, prevent diabetes and help lower blood sugar in those with type 2 diabetes.
Research Into The Benefits of Cinnamon On Diabetes
It was researchers at the USDA's Beltsville Human Nutrition Research Center in Maryland who discovered that the wonderful sweet spice cinnamon can be used to reduce the amount of insulin needed for type 2 diabetes,.
They found that it made cells more responsive to insulin, which in turn lead to better glucose control. At work is a compound called methylhydroxy chalcone polymer which makes cells absorb glucose faster and convert more easily into energy.
In a study, 30 women and 30 men with type 2 diabetes, were split into two groups, one was given cinnamon and the other a placebo capsule every day for 40 days. Researchers found that the cinnamon groups' blood sugar levels had fallen by 18 to 29 percent and their LDL chosterol dropped 7 to 17 percent.
Cinnamon is an amazing spice that has been shown to cut fasting glucose levels by 18 to 29 percent. To incorporate it into your diabetic diet you only have to use a small amount, as little as 1/2 a teaspoon either in a cup of tea or sprinkled on your morning oatmeal or toast to reduce your blood sugar levels.
Nearly A Cure!
Cinnamon may not completely cure your diabetes, but it will lower you blood glucose levels and therefore reduce the amount of insulin you require to control your diabetes. It may also help prevent the onset of diabetes. But, if coupled with a proper diabetic diet and exercise it could be the supplement to look out for and add to your diabetic daily routine.
How to Use Cinnamon In Your Diabetic Diet
If you do plan to incorporate cinnamon into your diabetic diet, follow these simple tips. They will show you how to use cinnamon to lower your blood sugar.
- Use ¼ to ½ teaspoon of cinnamon 3 times per day.
- Make a cup of cinnamon tea, by adding 1/2 tsp of powdered cinnamon to 6fl oz of black tea and 1 teaspoon of sweetner to taste.
- Add it to your breakfast oatmeal, sprinkle on toast, coffee, smoothies, yogurt or soup.
- If you already have type 2 diabetes, be sure to stay on a regular schedule of cinnamon intake so that your blood sugar levels don't yo-yo. Use the same amount at the same time every day so that you understand how cinnamon affects your own personal blood sugar readings.
- Cinnamon comes in various forms, powdered spice, cinnamon sticks or capsules. Choose one that fits in with your lifestyle.
Control Diabetes with a 1/2 Teaspoon of Cinnamon a Day
Several studies have shown that insulin sensitivity and blood glucose levels can be controlled by taking as little as ½ teaspoon of cinnamon per day. By improving insulin resistance you can help control your weight as well as decrease the risk of heart disease; that is why cinnamon has the interest of many people with type 2 diabetes.
The results of research into the benefits of cinnamon in the control of diabetes have many people excited. Along with the improvement in diabetes blood sugar, these studies have documented improvements in triglycerides, blood pressure, and LDL cholesterol.
Cinnamon and diabetes are closely related and one day we look forward to it replacing insulin dependency.
NB: Sri Lankan cinnamon is the #1 spice to use in the control of diabetes. Many related species are marketed as cinnamon. However, “True cinnamon” comes from from Sri Lanka and is more delicate tasting than what is commonly sold as cinnamon in stores In the United States, a bark called “cassia” or “Chinese cinnamon” is what is sold as cinnamon. Cinnamon is displayed as “sticks” or “quills” are rolls of dried bark,which can be grated into a powder or soaked in liquid. Most people buy cinnamon pre-ground.
Cinnamon Diabetic Recipes
Cinnamon Cherry Porridge
Make your breakfast porridge more interesting with a sprinkling of cinnamon and sweetness of cherries.
- 18fl oz water
- 10fl oz apple juice
- 1/3 teaspoon salt
- 6oz/170g rolled oats or oatmeal
- 4 teaspons (low sugar) cherry fruit spread
- 1/4 teaspoon ground cinnamon
Combine the water, juice and salt in a saucepan and stir in oats/oatmeal until the oats have blended in the juice. Continually stir over a medium heat until oats have thickened. Reduce heat and cook for 2 to 6 minutes, occasionally stirring.
Spoon into bowls and sprinkle with cinnamon.
Serve Hot. (Makes 4 servings)
Scrambled Eggs With Spring Onions
- 2 large eggs
- 1 spring onion, thinly sliced
- salt and pepper to taste
- 1/8 teaspoon cinnamon
- knob of butter
Break the eggs into a bowl and beat lightly with a fork. Dice spring onion and stir into eggs with salt and pepper to taste.
Melt the butter in a non-stick frying pan over medium heat. Pour in the eggs. Cook, stirring almonst continually until the eggs are set but still soft and cream. 6 to 8 minutes. Serve hot on a slice of toasted multigrain bread. Sprinkle cinnamon over egg before eating.
- 7oz/200g Wholemeal Self Raising flour
- 2oz/200g Soya flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2oz/60g toasted pecans, chopped
- 120ml/4fl oz vegetable oil
- 115g/4oz apricot or peach fruit spread
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla essence
- 2 tablespoons splenda (sugar substitute)
Place a rack in the middle position in the oven and preheat the oven to 190C/375F/gas 5. Coat a 12-cup muffin tin with cooking spray or line with paper cases.
In a large bowl, whist together the wholemeal flour, soya flour, baking powder, salt, cinnamon and pecans.
In a small bowl, combine the oil, fruit spread, eggs, vanilla and splenda. Add to the flour mixture and stir just until the dry ingredients are moistended.
Spoon into the prepared muffin cups until 3/4 full. Bake until a toothpick inserted in the centre of a muffin comes out clean.
Makes 12 muffins.
Each muffin = 225 caloried and 19g carbs.
Peanut Butter Cookies
- 90g/3oz unsalted butter, softened
- 115g/4oz unsweetened smooth peanut butter at room temperature
- 50g/1 3/4 light brown sugar
- 4 tablespoons Splenda
- 1 large egg, at room temp, lightly beaten
- 1 teaspoon vanilla essence]170g.6oz plain flour, sifted
- 1/4 tablespoon baking powder
- 3 tablespoons unsalted peanuts, chopped
- 1/2 teaspon ground cinnamon
Place an oven rack in the middle position and preheat the oven to 180C/350F/gas 4.
In a large bowl, beat together the butter and peanut butter until very smooth, about 1 minute.
Add the sugar and splenda and beat until well combined and light in color, 1 to 2 minutes. Gradually beat in the egg and vanilla, beating until very smooth and a little fluffy, 1 to 2 minutes.
Mix in the flour, baking powder and cinnamon, beating until a moist but cohesive dough forms. Stir in the peanuts.
Drop by the tablespoons about 5cm/2in aprt on a non-stick baking tray.
Using the prongs of the fork dampended in cold water, flatten each in a cross-hatch pattern until 5cm/2in in diameter.
Bake until golden brown, 22 to 25 minutes. Remove to a rack to cool.
Each cooking = 106 calories, and 8 carbs.
Cinnamon French Toast
- 1 egg
- 2 egg whites
- 1/4 cup skimmed milk
- 2oz butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- dash nutmeg
- 8 slices French bread, sliced on diagonal
In a shallow bowl whisk the egg whites until foamy, and in another bowl whisk egg yolks. Add milk, vanilla, cinnamon, and nutmeg to the egg yolks. Then fold in egg yolk mixture to the egg whites.
Pre-heat oven to 200°.
Heat butter in a heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
Place coated bread slices on hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon and splenda sugar substitute.
For more cinnamon toast recipes visit 'Cinnamon Toast More Than A Delicious Breakfast'
Diabetes studies have also shown that the natural herb of fenugreek works towards reducing blood glucose levels naturally and control type 2 diabetes.
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