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Is there a level of cinnamon that becomes not good for you?

Answered on August 19, 2014
Created March 14, 2013 at 10:34 PM

I have taken to gnawing cinnamon sticks in order to break my gum addiction. Can there be a negative side to this? I eat about 2 or 3 a day.

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2 Answers

4
89fa2da4805b0b4e54b77a5a20a2e206

on March 14, 2013
at 11:58 PM

I was surprised to find out that there are different kinds of cinnamon. Sounds like the kind of cinnamon your eating is prolly the one called Cassia- I'd go cold turkey in regards to your gum addiction. Much like quitting smoking it'd be better to break the habbit clean and not replace it with another fixation. But cinnamon can be great in foods and drinks.

This articles breaks it down as far as benefits and precautions about them. Hope it helps :)

http://www.marksdailyapple.com/health-benefits-cinnamon/#axzz2NYqaB49w

"Note that Cassia contains significant amounts of coumarin, which humans metabolize to 7-hydroxycoumarin, a toxin moderately damaging to the liver and kidneys. Rodents metabolize it to 3,4-coumarin epoxide, a highly toxic compound, making coumarin a common ingredient in rodenticides. A teaspoon of Cassia cinnamon powder contains 5.8 to 12.1 mg of coumarin and, according to the European Food Safety Authority, the tolerable daily intake for humans is 0.1mg/kg body weight, meaning a daily teaspoon might exceed the limit for smaller individuals. The German Federal Institute for Risk Assessment has gone on record in cautioning against high daily intakes of coumarin (PDF).

0
3fc95bca9e723edfbbb72b172798ab49

(1354)

on March 15, 2013
at 12:21 AM

Mark Sisson makes a comment about coumarin being fat soluble and that heating the cinnamon in hot water and straining the solids could help filter it.

From what I could gather online, coumarin is fat-soluble only, meaning steeping Cassia in hot water, broth (fat skimmed), or tea could extract the beneficial compounds and leave out the coumarin. Just strain the solids and drink.

Although this isn't strictly the reason WHY I do it, I very typically get my cinnamon via coffee. I add saigon cinnamon to the coffee grounds and sift it around to get an even mixture of the two. After brewing you will see that the coffee has a very slight oil texture to it along with the light cinnamon flavor. Although I am not personally very worried about it, it would be nice if this indeed helped to remove the coumarin while leaving the beneficial oils behind.

As for your gum addiction? Sorry, I don't know. Sounds like an oral fixation that may just require cold turkey instead of replacement (because the fixation is still there in the end, even if you're just chewing on something else not gum).

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