Tag: Cinnamon toxicity

An estimated 95% of the cinnamon sold in the United States and Canada is the Cassia variety, which contains high levels of a compound called coumarin that can be toxic in large amounts. While a dash on your morning toast is typically safe, understanding which cinnamon is toxic to humans when consumed regularly is crucial for long-term health, particularly for those with pre-existing liver conditions.

According to the European Food Safety Authority (EFSA), a key compound in common Cassia cinnamon, called coumarin, can cause liver damage when consumed in high doses over prolonged periods. Understanding the specific risks is crucial, as the toxicity of cinnamon depends heavily on the variety you are using.

While a staple spice, excessive consumption of cinnamon can pose significant health risks, primarily due to a compound called coumarin, which is particularly concentrated in the common Cassia variety. This means a simple sprinkle is fine, but exceeding recommended daily intake can be hazardous.

While prized for its flavor and potential health benefits, the cinnamon found in most grocery stores can be toxic in high doses. This risk is primarily due to a natural compound called coumarin, which is especially concentrated in Cassia cinnamon, the most common and cheapest variety. Understanding the different types and their coumarin content is key to consuming cinnamon safely.

Cassia cinnamon contains significantly higher levels of coumarin compared to its cousin, Ceylon cinnamon, a distinction critical for regular consumers concerned about liver health. Understanding the difference is crucial for safe consumption, as the 'cinnamon' most people buy is actually Cassia.

While cinnamon water offers several health benefits like regulating blood sugar and boosting antioxidants, most store-bought cinnamon (Cassia) contains high levels of coumarin, a compound that can cause liver damage if consumed in large amounts. Understanding this risk is crucial before incorporating cinnamon water into your daily routine.

According to the European Food Safety Authority, the tolerable daily intake of coumarin, a compound found in most store-bought cinnamon, is just 0.1 mg per kilogram of body weight. While a small sprinkle is safe, exceeding this limit can lead to health complications due to coumarin buildup.

Did you know that most cinnamon available in supermarkets contains high levels of coumarin, a compound known to cause liver damage in large, regular doses? For this reason, it is crucial to understand the difference between the two main types of cinnamon and make an informed choice for your health and safety.

Did you know that Cassia cinnamon, the most common type sold in grocery stores, contains high levels of a compound called coumarin, which can be toxic to the liver in large doses? This raises important health concerns for anyone asking: what happens if I drink too much cinnamon?

According to the German Federal Institute for Risk Assessment, sensitive individuals can experience liver damage from coumarin, a compound found in high concentrations in Cassia cinnamon. If you eat too much cinnamon candy, you could be exposing yourself to this compound and other significant health risks.