Today’s “AHiJacked Diet” blog is about Cinnamon as its important to know what you’re eating toxic drug; or, healthy spice! This point more important if you’re one of many that are learning that cinnamon has therapeutic benefits for diabetes and other dis-eases and may be taking higher “therapeutic doses”.
The picture below showing the “fancy” cinnamon Korintje which is really just one of many regional names (Chinese, Saigon, and Korintje) for cassia which is high in coumarin a neurotoxin. This picture is from a Whole Foods coffee condiment table. Whole Foods is guilty of mixing toxin in with your health food, I will post more on this same situation with Trader Joe’s and there red sauce that contains no GMO but full of MSG!
Coumarin is a toxin that kills at relatively low levels of 275 mg/kg One teaspoon of cassia cinnamon powder contains 5.8 to 12.1 mg of coumarin, which may be above the tolerable daily intake value for smaller individuals. Ceylon however contains very little.
European health agencies have warned against consuming high amounts of cassia bark, one of the four main species of cinnamon, because of its coumarin content. According to the German Federal Institute for Risk Assessment (BFR), 1 kg of (cassia) cinnamon powder contains about 2.1 to 4.4 g of coumarin. Powdered cassia cinnamon weighs 0.56 g/cm3, so a kilogram of cassia cinnamon powder equals 362.29 teaspoons. One teaspoon of cassia cinnamon powder therefore contains 5.8 to 12.1 mg of coumarin, which may be above the tolerable daily intake value for smaller individuals. However, the BFR only cautions against high daily intake of foods containing coumarin. Its report specifically states that Ceylon cinnamon (Cinnamomum verum) contains “hardly any” coumarin.