Cinnamon is often used as a yummy way to consume antioxidants that reduce inflammation and blood sugar levels, which can lower your risk of heart disease or type 2 diabetes. But not all cinnamon is created equal.
The spice actually comes in two main forms: the child we see most often in stores, known as cassia, and the rarer, more expensive version known as ceylon. Store-bought cinnamon has a much higher percentage of coumarin, an organic compound that could damage liver cells and potentially lead to cancer. Because of this, the average person is generally advised to consume one to one and one half spoons or cassia cinnamon each day.
Ceylon cinnamon, on the other hand, has shown signs of stave off cancerous tumors, lowering blood pressure, healing wounds, and preventing liver damage.