Cinnamon is a good food that got mixed up with bad food, examples of fatty food results are: cinnamon buns, cinnamon sugars, cinnamon swirl raisin bread. But without the sugar content of this foods cinnamon is actually has a good benefits for our health. Its a amazing, Its a emerging true wonder food in terms of health. Research has linked the copper-colored stuff can reduced blood sugar, cholesterol level, and triglyceride levels in people with type 2 diabetes. And a recent study that adding a little more than a teaspoon to rice pudding even helped tame blood sugar in people without diabetes.Cinnamon also contains polyphenols, antioxidants that create healthier arteries and reduce the risk of cardiovascular diseases. The spice's energizing scent has also been found to help increase alertness. Cinnamon is easy to add to food that we eat and makes it taste more even better. Both ground and stick forms are equally healthy, but sticks cinnamon have a longer shelf life at least one year longer compared with six months for ground cinnamon. No need to grind your own, pre ground store bought is a good as fresh ground and saves the hassle. Aim for 1/2 teaspoons or 1 to 2 sticks of cinnamon a day.
Here are samples on how to ad cinnamon in to your food:
- Sprinkle 1/2 teaspoon straight into your coffee, latte, or cappuccino
- Add 1/2 to 1 and 1/2 teaspoon to hot oatmeal or cold cereal, or a table spoon to pancake batter.
- Shake three dashes into your favorite fruit smoothie.
- Mix 1/2 teaspoon into 2 tablespoons peanut butter and spread onto celery sticks.
- Coat 2 cups of raw nuts with a mix of 1/4 cup of honey and 1/2 teaspoon cinnamon and roast at 350F for 15 minutes.
- Microwave 1 cup soy milk and 1 teaspoon honey for 1:30, then add 1/2 teaspoon. Or simmer a stick and honey in soy milk for 5 minutes on stove.
- Add 2 teaspoon to store-bought rub for grilled chicken or pork.
- Stir 1/2 teaspoon into plain yogurt.
- Sprinkle 1/2 teaspoon over sweet potatoes or carrots.
- Toss a teaspoon over broiled grapefruit or bananas.
