Health Benefits of Cinnamon | Side effects, Quantity & How to use (Urdu/Hindi)

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This common spice is a mainstay of most kitchens. Delicious in sweet treats and hearty oatmeal, and a unique twist in savoury meals, cinnamon has a warm, slightly spicy taste that lends well to a variety of dishes.

You might have even heard that it can help balance blood sugar in those with type 2 diabetes or ward off Alzheimer’s disease. However, the story of cinnamon is a bit more complex, and it is potentially dangerous.

There are many types of cinnamon, all of which come from the inner bark of several species of evergreen trees in the Cinnamomum genus.

However, there are two varieties that you will most likely find commercially available for use in food products:
Cassia and Ceylon.

Cinnamon contains many compounds that potentially have a positive effect on health, including polyphenols, antioxidants, and some unique chemicals such as cinnamaldehyde, cinnamic acid, cinnamate.

While this spice has many favourable aspects, there is a downside to most types of cinnamon: coumarin.

Coumarin is a chemical compound found in several plants, including cinnamon, that can cause liver damage in large doses. However, coumarin is not present in Ceylon cinnamon, which means it has the wonderful benefits of cinnamon without this drawback.

Cinnamon is a common, enjoyable spice with a wide range of health benefits, but remember that it is not an adequate replacement for medications or proper treatments.

In addition, the coumarin content of some species has the potential to cause liver damage.
While occasional use in foods is safe for most individuals, consuming large amounts of Cassia cinnamon or taking supplements with this ingredient might be dangerous, especially for children and smaller adults, as well as for individuals who already have liver disease or gastroparesis.

If you use large amounts of cinnamon, then you should consider reducing your intake or switching to Ceylon cinnamon to avoid the risk of liver damage.

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