From an English research carried out on cinnamon they have been highlighted hypoglycemic and hypotensive properties very important. On people with type 2 diabetes, the non-insulin-dependent one, lowered blood sugar and blood pressure were noted.
How cinnamon works
Using cinnamon during meals, approx 2 grams, the rate of gastric emptying is slowed and the increase in blood glucose after eating is reduced.
This spice, in fact, attacks the released sugars and reduces their blood absorption. In Ayurvedic medicine, cinnamon and its beneficial effects are well known.
It is among the foods Kapha, such as ginger, marjoram, pepper. It also reduces total cholesterol, LDL and triglycerides. These properties are due to the presence of a polyphenol, MHCP, which stimulates insulin receptors.
Other effects of cinnamon
Cinnamon can also be used in case of colds, intestinal infections, dysmenorrhea, nausea. It owns antibacterial and antifungal properties, can counteract forms of Candida albicans and helicobacter pylori.
Cinnamon is rich in Manganese, Iron and Calcium and source of fiber, effective in case of slowing of intestinal peristalsis.
The benefits of cinnamon and its use in cooking
Nutrition and blood sugar
Associating the use of cinnamon with a correct diet can represent a successful combination to correct the values of sugar and cholesterol in the blood, without resorting to anything else.
It is therefore essential to check theglycemic index of foods (GI). The glycemic index, a value between 0 and 100, provides information about the speed of increase in blood sugar following the intake of a food containing 50 g of carbohydrates parameterized to glucose.
It is expressed in% and glucose represents 100%. Therefore the higher the glycemic index, the more the food is able to raise blood sugar.
There is an international table on the values of the glycemic index of foods that can be consulted to verify the correct food combinations aimed at decreasing GI.
There are many factors that can decrease the GI of our meal:
- cooking for example it can affect the characteristics of food,
- the relationship between two components of starch present in food, l'amilosio e l'amilopectina,
- the fiber component.
For example, legumes have a lower GI than cereals, and eating a plate of pasta dressed with vegetables lowers the GI, compared to a plate of pasta dressed with ragù!
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To learn more:
> Cinnamon, what and how to use it
> What are the foods for diabetics