How Cinnamon Reduce Diabetic and Cholesterol in Normal Life

Cinnamon is an evergreen tree of the laurel family, characterised by oval-shaped leaves, thick bark, and a berry fruit. When harvesting the spice, the bark and leaves are primary parts of the plant used. Sri Lanka is the largest producer and cinnamon from Sri Lanka and Seychelles is considered the best in the world
Cinamon is cultivated by growing the tree for two years, then cutting the stems at ground level. The following year, about a dozen new shoots from the roots, replacing those that were cut. The tree grows to 10m. The dried inner bark of the cinnamon tree is the spice used in cooking. The longest, unblemished pieces of bark are rolled by hand to form compact curls and then dried

The spice has a pleasant flavour and warm smell which has made it popular in cooking. The flavour of cinnamon. The flavour of cinnamon is due to an aromatic essential oil. This essential oil is prepared by roughly pounding the bark, and keep it in water with salt or sea water to softening it, and then quickly distilling the whole. It is of a golden – yellow colour. Cinnamon is commonly available as quillings or ground into fine powder. Cinnamon buds are also used as a spice.

How Cinnamon Work against Diabetic

Cinnamon has the unique ability to imitate the activity of insulin in the body. For those who are unfamiliar with the process of glucose metabolism, insulin is the chemical that helps your body regulate its levels of blood sugar ( glucose). The Spice can alter the metabolism of not only sugar but of carbohydrates as well. Some research shows that cinnamon can help lower LDL ( bad) cholesterol, which is great for your heart health, The consumption of cinnamon is said to impact abdominal fat more so than fat found in other parts of your body. Cinnamon oil cures gastric debility and commonly used as an inhalation for colds and sinusitis.

Cinnamon is used to flavouring rice, curries, desserts, and meals, and also used in beverages, pickles, chutneys and ketchup. In baking, it is utilised for both colouring and flavouring. In Western cusine, it is mainly used in sweet dishes, while in eastern cuisine it is primarily used in savoury dishes. In Indian foods, it is widely used in curries and also an essential part of garam masala which includes cardamom, cloves and peppercorns. Masala chai is a tea with milk and sugar which is liberally laced with cinnamon. It is used in preparation of chocolate, especially in Mexico

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