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Why You Should Add Cinnamon to Your Dish

Cinnamon sticks

Cinnamon is an aromatic spice long been used in cooking, especially baked goods. But, did you know it can help burn fat and reduce blood sugar? That’s right! A new study done by the University of Michigan found that cinnamaldehyde, the oil that gives cinnamon its flavor, improves metabolic function by inducing thermogenesis (the burning of fat).(1) Additionally, numerous studies have concluded that cinnamon may reduce blood sugar. A 2016 study published in the Journal of Intercultural Ethnopharmacology found that consuming 1 g of cinnamon for 12 weeks reduced fasting blood sugar levels in participants.(2)

While putting and entire gram of cinnamon on your food may not be an option, you can utilize it throughout your day or opt for capsules. Cinnamon seems synonymous with baked goods, which aren’t going to help you reach your weight or blood sugar goals. However, adding cinnamon to other dishes, like stews, grains and salads will add a little extra pizzazz, while helping you reach your goals.

Cinnamon has also been used medicinally for thousands of years. It is an antioxidant that carries anti-inflammatory and immune-boosting properties, making it a great option for disease prevention. One tablespoon of cinnamon contains 4 grams of fiber with 68% of your recommended daily allowance (RDA) of manganese, 8% RDA of calcium, 4% RDA of iron and 3% RDA of vitamin K, along with several other nutrients. So, be sure to get your daily dose of cinnamon this Holiday Season and beyond.


  1. Juan Jiang, Margo P. Emont, Heejin Jun, Xiaona Qiao, Jiling Liao, Dong-il Kim, Jun Wu. Cinnamaldehyde induces fat cell-autonomous thermogenesis and metabolic reprogramming. Metabolism, 2017; 77: 58 DOI: 10.1016/j.metabol.2017.08.006

  2. Department of Pharmacology, Al-Kindy College of Medicine, University of Baghdad, Baghdad, Iraq. Anti-diabetic and antioxidant effect of cinnamon in poorly controlled type-2 diabetic Iraqi patients: A randomized, placebo-controlled clinical trial. J Intercult Ethnopharmacol. 2016 Feb 21;5(2):108-13. doi: 10.5455/jice.20160217044511. eCollection 2016 Mar-Apr.

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