I found this today:

"Just half a teaspoon of cinnamon a day significantly reduces blood sugar levels in diabetics, a new (2004) study has found. The effect, which can be produced even by soaking a cinnamon stick your tea, could also benefit millions of non-diabetics who have blood sugar problem but are unaware of it. The discovery was initially made by accident, by Richard Anderson at the US Department of Agriculture's Human Nutrition Research Center in Beltsville, Maryland. "We were looking at the effects of common foods on blood sugar," he told New Scientist. One was the American favourite, apple pie, which is usually spiced with cinnamon. "We expected it to be bad. But it helped," he says."

I was trying to find out more about the different kinds of cinnamon. So far I have found out there is Mexican cinnamon, Chinese cinnamon, and Madagascar cinnamon.

Here is how the Madagascar people describe the difference:
"Cinnamon from Madagascar is quite different from the Chinese Cinnamon (Cassia) commonly sold in the United States. Our cinnamon is the original, sought after by the Romans, Marco Polo, and later European traders who finally found "the source" in Ceylon, now Sri Lanka. (Zeylanicum is the Latin word for Ceylon). Cinnamon Zeylani-cum, also known as True Cinnamon, is native to Sri Lanka and grows wild on Madagascar's east and northwest coasts.
By contrast, the majority of ground cinnamon currently sold in the United States is actually inferior Cinnamomum Cassia. Cassia is cultivated in China and Indonesia from the aromatic bark of the Chinese cinnamon tree (also known as Chinese cassia or the bastard cinnamon tree). The corky outer bark is not removed in the production of cassia, which is more pungent and robust than Madagascar cinnamon. It is not as delicate, sweet or subtle as the cinnamon produced in Sri Lanka or Madagascar."

Here is the Mexican cinnamon's blurb:
"The distinct flavor of Mexican cinnamon is bold and sweet. It's difficult to describe... you'll just have to taste it yourself."

I'm not saying this is an earth-shaking issue, but it will give me something to window-shop for; anything to take my mind off of what the stock market is doing.

Comments:

I have just decided to have cinnamon every day. I will butter my pumpernickel toast, and sprinkle with regular sugar, and add a sprinkle of cinnamon, and not use sugar in my coffee. The trade off works for me. I won't be looking for exotic forms of cinnamon. I tried to follow your treatise on the varieties of cinnamon and my eyes glazed over. I am hopeless.

I could try the Mexican cinnamon. If it is as good as Mexican vanilla, which I love, it should be wonderful. I have to replenish my supply of vanilla when I am there anyway.

Yes,my dear.This guy used this most of the time.
My oatmeal,fruit cup,etc.
I have heard of this before.But good information.
Also be used on toast.Baked apples and pie etc.
Did not know about the different kind.Will have to look into this
While in Guatemala next week,I am going to check this out.
Good post there.