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Monday, November 28, 2011

Cinnamon And Diabetes Study Shows Correlation

By Betty Dawson

A remarkable study on cinnamon and diabetes has unearthed a new correlation that is sure to bring cheer to diabetics. Diabetes is a metabolic disorder which is caused due to improper secretion of insulin or because of an inability of the body's cells to recognise insulin. This results in an increase in the level of glucose in the body, leading to classic symptoms of diabetes like polyuria, or increased urination, and polyphagia, or increased appetite.

Diabetes is a chronic disease. People suffering from diabetes need to make serious lifestyle changes. In the extreme of extreme cases, diabetes can damage tissues and organs, ultimately leading to death if improperly cared for. For all, this constitutes as an important reason to take action now. According to the current study, cinnamon has been found to activate the insulin cells, allowing for better glucose absorption and utilization, therefore reducing the once high glucose levels.

The study was conducted on people with Type 2 diabetes who were given measured quantities of cinnamon during the test. The results of the study showed reductions in blood glucose, triglycerides, LDL and total cholesterol.

The control and placebo group did not show any significant improvement without the cinnamon. The effect of cinnamon on diabetic patients is clearly positive, offering a new gateway for treatment.

Cinnamon is a spice that is derived from the bark of certain evergreen trees and has been in use for many centuries. The Chinese have been credited with cinnamon use for medicinal purposes, alleviating fears regarding their efficacy. Cinnamon is usually found as rolled up pieces of bark, or 'quills,' that are used to flavor food and enhance its taste.

Half a teaspoon of cinnamon should be consumed per day for the desired effect. Patients should not eat the pieces of bark in their whole parts, rather, grinding up the cinnamon into a powder substance is more useful. Adding it to yogurt, for example, makes the food tastier. Cinnamon is rich in calcium, manganese, Vitamin C and Vitamin K. This makes cinnamon a primary candidate for a healthy dietary source.

A good diet for a diabetic patient should not be constrictive. The use of cinnamon may be included in a diabetics diet, but should be consumed in moderation to avoid overuse and adverse effects.

However, cinnamon may be used to improve one's condition further. The study on cinnamon and diabetes has truly served to enhance the flavor of a diabetic's life.

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