Cinnamon and Blood Sugar Levels

Cinnamon Lowers High Blood Sugar

Cinnamon bark  has been used for thousands of years for culinary and medicinal purposes in Sri Lanka, India, and the Middle East.

Recently, research has shown that Cinnamon bark can be helpful to lower blood sugar levels.  It  has been found to be effective in treating people who have type 2 diabetes.  People with this condition do not need to take injections of insulin, but are often taking oral antidiabetic medications and/or are following special diets:  this means that the test group in the research had a less severe type of diabetes than do those  people who need to take daily  insulin injections.

In the research cited by Dr Shaun Holt and Iona MacDonald, in the book entitled ‘ Natural Remedies That Really Work’, cinnamon bark was not given to people who had full blown diabetes.

Important note on Cinnamon Side Effects:   Pregnant women should avoid using cinnamon in large amounts such as is indicated in the study discussed here.  The active ingredient cinnamaldehyde, given  in large doses to pregnant animals,  has been found to cause damage to their offspring.  If you have blood sugar problems, or are on any medication, then you should not try the cinnamon experiment to lower your blood sugar levels without consulting your doctor or health professional.

In the study done on Cinnamon and Blood Sugar Levels, people with diabetes type 2 were tested:   part of the group was given a placebo, and the rest of the group were given  aqueous cinnamon extract in a dose which equalled about 3g of cinnamon powder daily. This dosage was continued for a period of four months.

The results were quite startling, with the best results seen in those diabetics who had the highest blood glucose levels.  At the end of the study, these people, who had taken the cinnamon daily and who had the highest blood sugar levels,  had the most dramatic reduction in blood glucose levels, whilst the test group who had taken the placebo had no change: It was concluded that  Cinnamon lowers blood sugar levels.

More on the  possible side effects of Cinnamon:  However, these authors warn about the side effects of cinnamon:  Cinnamon bark contains a compound called coumarin which can cause damage to the liver.  Whilst taking cinnamon as a condiment to food does not seem to cause any noticeable side effects, taking large amounts of cinnamon for long periods may be detrimental to the functioning of your liver.

There are two types of cinnamon available:  the best one to look out for is the Ceylon cinnamon, as this is the one which has the least amount of coumarin in it.  Cassia cinnamon is the type which contains large amounts of coumarin, and which is therefore best avoided in the use of home remedies of any kind.

Tamarind Paste Laxative

Benefits of Tamarind

Ayurvedic medicine uses tamarind as an herbal medicine. Ask your ayurvedic practitioner for advice on uses of tamarind for the health.

Tamarind paste is an incredibly versatile cooking commodity to have in your kitchen.   Using tamarind paste in your cooking is very healthy, as it  helps to promote good digestion, and encourages effective elimination. This might be partly due to the fact that the Vitamin C content of the  tamarind fruit,  even when the fruit is dried and made into a paste, is exceptionally high.

Tamarind paste is an important ingredient of Indian cooking, and in the cooking of South East Asia.  Tamarind  gives a curry that slight acid or tart flavour which imitates lemon juice, and which enhances the other flavours of the curry.

Using Tamarind Paste as a Laxative:  You can use tamarind paste as a medicine to help detoxify the bowels.  However, tamarind contains oxalic acid, which tends to draw calcium from the body if your calcium intake is not particularly high.  This means that tamarind should not be used on its own for people with calcium disturbances, such as osteoporosis, or osteomalacia, or arthritis, or even gout. This does not mean tamarind should be put into the ‘dodgy’ list at all – silver beet, spinach, and beetroot are all quite high in oxalic acid, and are still regarded as healthy foods for some people.

However, tamarind works best, without disturbing calcium absorption too much, when it is used in a curry, especially with  coconut milk, meat, or nuts and vegetables, as these all help to  balance out the effect of oxalic acid in  tamarind, and provide the calcium needed both for your own body metabolism and for the action of the oxalic acid.

Tamarind on its own should be used as an emergency measure, and by people whose constitution is fairly robust. Do not use it if you are on any medications. Ask your doctor before you try this if you are in doubt or have any health problem, including constipation.

If tamarind paste used as a laxative, then take it first thing in the morning on an empty stomach.

The recipe for Tamarind Tea is:

  • One teaspoon of tamarind paste
  • The juice of one lemon
  • One cup of hot, but not boiling, water.
  • A large pinch of ginger powder.

Mix the tamarind paste into the hot water.  Add the lemon juice and the ginger. Stir well, and take the whole cup of tamarind tea.

  • Wait for ten to fifteen minutes, then drink a full glass of whole milk. Do not use thin milk which is fat free, unless you have been advised by your physician or health practitioner to use fat free milk:  in this case, you should certainly check with this health professional before using tamarind as a laxative.  You need the whole milk to balance out any negative effects from the oxlic acid.
  • Nut Milk: If you do not have dairy milk, or cannot digest this, then make up some  nut milk.  You can use cashews, or almonds, sunflower seeds, or sesame seeds, or a combination of any of these.  Use between a quarter to half a cup of nuts or seeds, and blend these up in about a cup or so of warm water. Take a cup of this nut milk
  • Next – eat breakfast just as normal.

Food Sources of Vitamin C

Natural Food Sources of Vitamin C:

All fruits and vegetables contain Vitamin C.

Vitamin C helps  support the immune system and  is a powerful antioxidant.  It has been used for many years in alternative cancer treatments, but now  it has been proven as a fact to be a cancer preventative.  This finding was made public just two weeks ago, by research scientists in New Zealand.

So now we can be certain of the value of Vitamin C in maintaining a healthy immune system.  Vitamin C is vital to good health.

Vitamin C is destroyed in cooking, so some raw fruits and vegetables must be eaten daily in order to get enough Vitamin C.  Some Vitamin C remains in food which has not been cooked for too long.  Broccoli, cabbage, potatoes and carrots are examples of food which retain some Vitamin C after cooking on a moderate heat.

Vitamin C is not stored in the body either, so you need to have a daily intake of fresh fruits and vegetables to maintain your Vitamin C levels.  A daily supply of these foods will ensure that you get enough Vitamin C to keep your immune system ship shape to help you  stay healthy:  An adequate regular supply of Vitamin C will go a long way to helping protect you and your family from diseases like cancer.

Of course, you must make all efforts to get your fruit and vegetables from an organic source, otherwise the beneficial effect of the Vitamin C in these foods could very well be negated by the presence of agricultural poisons.

Natural Food Sources of Vitamin C:

Citrus fruits are very high.  Lemons are especially good, which is why lemon drinks with honey, garlic, and ginger, are excellent remedies for the  common cold. Honey, garlic, and fresh ginger all contain small amounts of Vitamin C, as well as other helpful compounds for treating the common cold.

Berries such as blackberry, raspberry, cranberry, boysenberry, strawberry, gooseberry, and grapes, are very high in vitamin C.

Kiwifruit are an extremely rich food source of Vitamin C.

Tamarillos and tomatoes are high natural food sources of Vitamin C, especially when they are eaten raw.  Even cooked, some vitamin C will remain in these foods.

Apples,  apricots, peaches, pears,  nectarines, and plums are all good natural food sources of Vitamin C.

Dried fruits still retain high levels of Vitamin C:  Dried plums, as in prunes, are high in Vitamin C;  dried figs, dried apricots, dried dates, sultanas and raisins, have good amounts of Vitamin C.

Vitamin C and Colds

Vitamin C :  Colds

Does  Vitamin C work as a treatment for the common cold?

Research done thus far suggests that Vitamin C, as an additional supplement to the diet,  does not work on its own as a prophylactic for the common cold in most cases.

However, in groups of people who were tested as for the efficacy of vitamin C in treating the common cold, it was found that Vitamin C did actually work to reduce the expected duration of the common cold.  Dr Holt and Iona MacDonald have an essay entitled ‘Vitamin C and the common cold’ which you can find in their book entitled ‘Natural Remedies that Really Work:  A New Zealand Guide, published in 2010 by Craig Potton Publishing, P.O. Box 555, Nelson, New Zealand.

Also, people who took Vitamin C regularly were more likely to resist getting the common cold as a result of hard exercise followed by chilling, than those who did not take Vitamin C.

This would suggest that Vitamin C in fact does improve resistance and increase immune function.

In the studies which Dr Holt and Ms MacDonald mention, Vitamin C was just used as a supplement:  1000 mg daily was recommended as an average, safe supplement.

These studies do not discuss the use of other herbal treatments such as the use of garlic, or lemon juice which is taken in drinks, or other known herbal remedies which help to reduce the symptoms of the common cold.

Vitamin C, I think, works best when it is taken, not on its own as a supplement, but with those foods which complement it, such as lemon juice, and garlic,  ginger and cinnamon.

Lemon juice contains high amounts of Vitamin C on its own.  The common cold is best treated when the juice of a lemon is made into a hot drink, with added ginger, garlic, and cinnamon, and taken with honey.  If a supplement of Ester C, or Calcium ascorbate, is taken at the same time, with about 500mg-1000mg of vitamin C, then the effect of the spiced up and honeyed lemon drink are remarkably pronounced. Use only 500 mg of Vitamin C for children under twelve years, and 1000 mg for adults.  Up to three doses can be given per day, and continued for three days  if the cold is severe.

Note: Dr Holt does not recommend doses of more than 1000 mg of Vitamin C per day for adults.  Note that Vitamin C can interfere with some medications, so if you are on medication, then you should not take ANY Vitamin C without consulting your health practitioner for professional advice. Even if you are not taking medication, consult your doctor or naturopath to see about taking Vitamin C.

In my experience, this is the best way to use Vitamin C supplements, fo treating the common cold:   that is, in combination with lemon drinks, garlic, ginger and cinnamon.

Natural Sources of B Vitamins

The Importance of B Vitamins:

B Vitamins are  essential to maintaining good health and preventing illness. B Vitamins help eyesight:  Vitamin B has been found to be protective against blindness in cases of  macular degeneration amongst women, mainly the folic acid, pyridoxine and cyanocobalamin groups of B Vitamins.  Vitamin B  helps to protect against candida overgrowth in the digestive tract, which helps protect against  yeast infections. Vitamin B is important for hair growth and for healthy skin.  Vitamin B  counteracts stress, which helps us to keep a stable emotional state, avert depression,  and get a good night’s sleep.

B Vitamins have been found to be protective against many other diseases.  In fact, B vitamins are essential to good health.

B Vitamins are found in many foods:   It is useful to know what B vitamins are found in what foods, as some specific B vitamins are needed to combat certain conditions in the body.

This is not a complete list of natural sources of B vitamins, but it will give you an idea as to  the main groups  of B vitamins necessary,  and the ones which are most commonly deficient.  Then you can choose your foods appropriately, so that you create a good balance of all the necessary  Vitamins and Minerals in your diet.

All the B Vitamins are necessary to good health, but there are some which we must ensure we do not become deficient in.  The two of the  most  commonly deficient, but important,  B Vitamins are Vitamin B 12, and Vitamin B 6.

Sources of Vitamin B 12, or Cobalamin: Vitamin B 12 is commonly deficient in vegetarians, or people who do not eat a lot of meat, fish, eggs, or dairy products.

Liver is the richest source of Vitamin B 12, or Pyridoxine:

Liver is rich in Vitamin B 12, B 6, and also in the other range of  B Vitamins.  Celiacs and others whose digestion is poor are often deficient in Vitamin B 12.  Deficiency of this vitamin can cause anaemia-type symptoms.  If you are able to eat meat, then eating some liver once a week will help to restore your vitamin B 12 levels, as well as increase your iron blood count.

Sources of Vitamin B 6, Pyrodioxine: Vitamin B 6 is important to keep the mental process alive and well, apart from other physical conditions. Deficiency of Vitamin B 6 is common amongst celiacs,  people with poor digestion, and vegetarians. Deficiency of Vitamin B 6 can cause serious depression.

Vitamin B 6 is found in liver, red meats,  chicken and fish.  It can also be obtained from vegetable sources such as green beans and bananas.  Other  vegetable sources  of Vitamin B 6 are wheatgerm, whole grains and pulses.  Brewer’s yeast is another rich source of Vitamin B6.

Home Made Calves Liver Broth for Vitamin B Complex, including Vitamin B 12 and B6. Of course, this will not help those people who do not eat meat, but the home made calf liver broth is an excellent way of providing B Vitamins to a malnourished or sick body which cannot digest meat and heavy foods.  This broth is used in many cancer therapies and in healing other disease, as it is full of enzymes which help disgestion, as well as the B Vitamins. It is a wonderful recuperative medicine.

  • To Make the Broth:  Cut up a quantity of calves liver – enough to about half fill an agee jar, or a two pint jar.  Cover the liver with water.  Put on the lid.
  • Now find a six inch deep saucepan.  Put a folded piece of cotton or woolen cloth onto the bottom,  It should be a thick wad to protect the glass from cracking, which could occur otherwise, as the saucepan is going to be left on the stove for several hours.
  • Put your two pint jar onto the cloth.
  • Now  three quater fill the saucepan which has the jar in with WARM water. The water level should be a little above the level of the liver in the jar.
  • Now put the the saucepan on the stove.  Turn the heat up to medium until the water comes to the boil, then reduce the heat so that the water is very gently simmering.  The lower the temperature you use, the more nutrients and enzymes there will be in the end result,  including vitamin B12 and B6
  • Simmer from two to three hours.  Take off the heat.  Let cool, then press the juice out of the liver.  Store in the fridge in an air tight jar, and sip several teaspoons of the tonic throughout each day.  It is good to use a teaspoonful before each meal, as this aids digestion. It is very good for debilitated people, or people with cancer.

to be continued this afternoon – going out for a touch of Vitamin D whilst the sun is still shining.