Tag: Cinnamon health risks

In 2024, the FDA issued multiple public health alerts for cinnamon products found with elevated lead levels. This has led many to question why Ceylon cinnamon has a Prop 65 warning, often mistakenly associating it with the high coumarin found in other cinnamon varieties.

While Cassia cinnamon contains high levels of coumarin, a liver toxin, Ceylon cinnamon has only trace amounts, making it significantly safer for most people. This critical difference is key to understanding who should not eat Ceylon cinnamon, particularly in large, supplemental doses, which is the primary concern for most potential contraindications.

While a morning cup of coffee is a daily ritual for many, an estimated 95% of 'cinnamon' sold in stores is actually cassia, a variety containing high levels of coumarin which can be toxic in large doses. This has led to questions about whether putting too many cinnamon sticks in your coffee too often is bad for you. The answer depends heavily on the type of cinnamon and the quantity consumed over time.

According to the European Food Safety Authority (EFSA), Saigon cinnamon contains significantly higher levels of a natural compound called coumarin, which can be harmful to the liver with regular, high-dose intake. This stark difference is the most critical factor when considering daily consumption.

According to the European Food Safety Authority (EFSA), the tolerable daily intake of coumarin is just 0.1 mg per kilogram of body weight, a level easily exceeded by common cinnamon. This raises a critical question for many cooks and health enthusiasts: is there a cinnamon without coumarin, or at least a safe, low-coumarin alternative? The answer lies in distinguishing between the two main types of cinnamon widely available on the market.

One teaspoon of common Cassia cinnamon can have between 7 and 18 milligrams of coumarin, a substantial amount that might reach or surpass the safe daily intake limits for some individuals. However, this quantity is almost entirely dependent on the specific cinnamon variety, as coumarin levels vary dramatically between different types.

While warm milk with cinnamon is a comforting beverage, the safety of drinking it daily depends heavily on the type of cinnamon used. Cassia cinnamon, the most common variety, contains a compound called coumarin that can be toxic to the liver in large amounts over time.

Spring Valley cinnamon supplements contain Cassia cinnamon, not Ceylon. Multiple product ingredient listings confirm this. This distinction is critical because the two main types of cinnamon have different chemical compositions and health implications.

According to the European Food Safety Authority (EFSA), the tolerable daily intake of coumarin, a chemical found in high concentrations in Saigon cinnamon, is just 0.1 mg per kilogram of body weight. This guideline highlights the critical importance of understanding whether Saigon cinnamon is safe for you before incorporating it into your daily routine.

According to the European Food Safety Authority (EFSA), the tolerable daily intake of coumarin is 0.1 mg per kilogram of body weight. A primary concern regarding cinnamon safety revolves around coumarin, a compound linked to liver damage in high doses, but the good news is that Ceylon cinnamon contains significantly less of it than its more common counterpart, Cassia. This makes understanding the difference critical for anyone concerned about whether it is safe to eat Ceylon cinnamon regularly.