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Cinnamon Helps Stop Diabetes by Mike Hodge.
American scientists have claimed that a teaspoon of cinnamon a day may help prevent the onset of diabetes.
The common spice could help millions of sufferers of Type II, non-insulin dependent, diabetes. This condition usually develops in middle-age and prematurely kills 100 million people around the world every year. Type II diabetes causes cells to lose their ability to respond to insulin, a hormone that tells the body to remove excess glucose in the
bloodstream. If glucose builds up in the blood, tiredness, weight-loss and blurred vision are some of the resulting symptoms. In extreme cases this can lead to blindness, heart disease and premature death.
Data from the Agricultural Research Unit in Maryland was first published in the New Scientist in August 2000. The researchers found that
cinnamon rekindled the ability of fat cells in diabetics to respond to insulin and greatly increased glucose removal. It is believed that a substance in cinnamon called MHCP is the main reason for its beneficial results.
When mice were given MHCP, their glucose levels fell dramatically and tests on
humans have begun this year. The researchers are so confident that cinnamon will have the same dramatic effect of reducing insulin tolerance in humans they recommend that type II diabetics should take a quarter to one full teaspoon of cinnamon per day.
Many Type II diabetics have already found a new feeling of wellbeing and improvement in health by using this simple cinnamon
supplementation in their diet.
Cinnamon has long been known as an "energizing" spice and it is likely that increasing the intake of this common and cheaply available food will benefit even non-diabetics, if used as a daily energizing tonic. The Insulin resistance that leads to type II diabetes develops relatively slowly as the body ages and even those who have not yet experienced severe symptoms may have some degree of elevated insulin resistance.
Cinnamon is also a rich source of Magnesium, which is essential for maintaining bone density, electrolyte balance, certain enzyme functions and many other crucial biochemical processes.
Magnesium is also linked to the more dramatic forms of diabetes that occur earlier in life. Much research has been carried out to establish a metabolic defect in diabetics that prevents the absorbtion of magnesium. As Cinnamon provides a readilly available source of MHCP, magnesium and possibly other beneficial substances it seems like a very cost-effective way of offsetting future health problems related to glucose/insulin imbalances as we grow older.
Cinnamon can be bought for a few cents in a convenient powdered form at almost any food shop and taking it couldn't be easier; just use up to a teaspoon a day in milkshakes or fruit juice. I personally take a half-teaspoon daily in this way every morning and can confirm a distinct energy benefit.
Diabetics should always inform their doctor before taking cinnamon as it may affect medication requirements.
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