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Methods to remove toxic couramin from healthy cinnamon (preferably non-alcoholic)

Answered on August 19, 2014
Created August 27, 2013 at 5:22 AM

As suggested on Mark's Daily Apple and elsewhere, cinnamon has a variety of potential health benefits. But to get a high enough daily dose to get the benefits, you need to remove the toxic coumarin compound; so it doesn't bioaccumulate.

You can in theory sieve the fat soluble couramin from hot water/tea but I feel this would limit the beverage and food uses of cinnamon and you would have to do this on-the-fly for each drink. There is a method steep the coumarin out of the cinnamon using vodka and time; but I'd prefer to avoid tippling on alcoholic cinnamon everyday.

So my question is: It there any method to remove couramin from cinnamon that can be done as a "batch job" in advance and the end produce doesn't include (much) alcohol?

Postscript. Oddly enough, most cinnamon health supplements do not remove the coumarin (according to my email enquiries with clueless producers) - which makes such health supplements an expensive boondoggle version of spice-rack cinnamon.

543a65b3004bf5a51974fbdd60d666bb

(4493)

on September 19, 2013
at 08:30 AM

@lateralfractal i just bought some bought some cinnamomum zeylanicum powder, got it for flavouring only, not for any health related benefits.

but out of interest, what health benefits does the cassia version give, which the zeylanicum does not (or is it just weaker, perhaps...?)

543a65b3004bf5a51974fbdd60d666bb

(4493)

on September 04, 2013
at 01:43 AM

did not know about the bioactive thing. just read the marksdailyapple article you linked. & i see that they have different & overlapping benefits, so i guess the choice comes down to what you want it for, horses for courses

50ef4a664144b97faa37430916739309

on September 03, 2013
at 10:38 AM

Unfortunately, the most bioactive form of cinnamon (cassia) also has the most coumarin. Still, it is an option.

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2 Answers

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1
96440612cf0fcf366bf5ad8f776fca84

(19483)

on August 27, 2013
at 11:40 AM

You could gently heat the resulting cinnamon flavor extract uncovered until the alcohol evaporates. Slowly heat it up to 78.3'C (172.94'F) and keep it there for a few minutes. Either an immersion or IR thermometer can help with this.

Just don't inhale the fumes when you're processing (or do, if you wish to get drunk very quickly and possibly damage your lungs.)

0
543a65b3004bf5a51974fbdd60d666bb

(4493)

on September 03, 2013
at 03:28 AM

You could look for Ceylon Cinnamon (Cinnamomum zeylanicum, Cinnamomum verum),
instead of Cinnamomum cassia.
The Ceylon cinnamon supposedly has (much?) lower levels of coumarin.

I think the Ceylon cinnamon could be harder to find tho, i get the impression that cinnamomum cassia is the species you generally get when you buy 'cinnamon'.

some wiki refs:
1. Levels of coumarin in Ceylon cinnamon are much lower than those in cassia. 27 28
2. Its report [22] specifically states that Ceylon cinnamon (Cinnamomum verum) contains "hardly any" coumarin

50ef4a664144b97faa37430916739309

on September 03, 2013
at 10:38 AM

Unfortunately, the most bioactive form of cinnamon (cassia) also has the most coumarin. Still, it is an option.

543a65b3004bf5a51974fbdd60d666bb

(4493)

on September 04, 2013
at 01:43 AM

did not know about the bioactive thing. just read the marksdailyapple article you linked. & i see that they have different & overlapping benefits, so i guess the choice comes down to what you want it for, horses for courses

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