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Cinnamon A deadly spice - not their good friend of bacteria

Cinnamon

Cinnamon is produced from tree bark of cinnamon. It contains fiber, iron and calcium. Two teaspoons of cinnamon powder has 2.5 grams of fiber and 10% of daily iron consumption. You can integrate it to a wide variety of foods, including meat and poultry, rice dishes, couscous, and more. You can also add cinnamon to yogurt, oatmeal, tea and coffee.
Most of the health benefits of cinnamon are attributed to the active substances cinnamon oil (cinnamaldehyde, cinnamyl acetate, cinnamyl alcohol). Today ther are numerous studies examining the effect of cinnamon on the regulation of blood sugar levels.
* Reduce inflammation: reducing inflammation in the body.
* Blood Coagulation: prevents unwanted blood coagulation.


* Antibacterial: cinnamon studied due to its ability to prevent the growth of bacteria and fungi, including the common Candida fungus.* Digestion: slows the digestion after a meal, thereby reducing the rise in blood sugar levels. It was found that less than half a teaspoon of cinnamon reduces blood sugar levels in patients with type 2 diabetes.


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