Cinnamon: A flavorful friend or foe for your liver health?

Cinnamon, a popular spice, is appreciated around the globe not only for its unique flavour but also for its health benefits. It is an addition to many dishes and is produced from cinnamon bark. Unfortunately, when used in excessive amounts, this product can negatively impact our liver.

The cinnamon tree is a plant that has a natural habitat in northeast Asia. It is incredibly versatile in the kitchen, working excellently as an addition to sweet baked goods, smoothies, porridge, as well as meat and fish dishes.

Numerous confirmed scientific studies show that cinnamon has antibacterial, antipyretic, and analgesic properties. Additionally, it aids digestion and lowers cholesterol levels, reducing the risk of atherosclerosis, heart attack, and stroke.

This exotic plant is highly diverse - it can be divided into 250 species. In the UK, two types of cinnamon are the most popular - Ceylon and Chinese. If we want to care for our health, we should choose the former. Ceylon cinnamon is not only tastier but also healthier.

Ceylon cinnamon is characterised by a light brown bark and contains less coumarin than Chinese cinnamon. Excessive coumarin can negatively affect our liver function.

It can destroy the cells of this crucial internal organ and even lead to the development of cancer cells around it. To avoid potential health consequences, we should pay particular attention to the type of cinnamon we choose.

Another important aspect is to adhere to the expiration date and store the spice in a tightly closed glass container. It is also worth not exceeding the recommended dose of one teaspoon per day.

Overdosing cinnamon can lead to severe intestinal issues, such as vomiting, diarrhoea, nausea, and excessive sweating.