Over a decade ago, Vince and I were killing time in Kansas City and wandered into a spice store. I had never even realized such places existed but as we browsed through all the herbs and spices, stopping to smell the varieties they had open, we stopped in our tracks at the Vietnamese Cinnamon display. It was breathtaking. Since that time, I’ve used nothing but Vietnamese cinnamon and was thankful to be able to find it locally in the grocery stores.
I use cinnamon in oatmeal, cinnamon toast, on apples, in yogurt, in baking, especially my beloved cinnamon rolls and sweet potato pies. Vince puts it in his coffee every morning. Just last week, I made cinnamon toast for Addie using Vietnamese cinnamon.
This morning, Vince came across an article entitled Why You’re Eating the Wrong Cinnamon. I was not going to let one article convince me that Vietnamese cinnamon should be avoided so I did more research and, I’m sad to say . . came away feeling we should not be eating Vietnamese cinnamon. This article at Superfoodly is what convinced me. There are articles that indicate the coumarin in some cinnamons may or may not be harmful but the chart towards the bottom of the Superfoodly article has me definitely cutting back on the amount of Vietnamese cinnamon we use.
Additionally, Vince takes two cinnamon capsules daily, which has been promoted as having health benefits. According to this article at Healthline, cinnamon is loaded with anti-oxidants, has anti-inflammatory properties, etc. BUT it’s at the very bottom of the article that ceylon cinnamon is recommended and the risks of cassia cinnamon are discussed. Vince looked at the capsules he takes, made by a highly advertised supplement company, and it’s cassia. Taking the recommended two capsules per day puts Vince near the toxic range, and that isn’t counting that he puts cinnamon in his coffee. That makes no sense to me!
If we used a small amount of cinnamon, I wouldn’t worry about it but we go through probably several pounds of cinnamon per year. I’ll keep the Vietnamese cinnamon, at least for now, and use it sparingly – cinnamon rolls, and sweet potato and pumpkin pies, all of which which we rarely have these days. That’s my thought now. Vince is continuing to do research and by the time he’s done researching and sharing, we may toss all the Vietnamese cinnamon.
Vince found the recommended ceylon cinnamon at Amazon for less than $15 for a pound so he ordered it.
Not only am I disappointed to know that something I love is probably not terribly safe to be consuming but it makes me wonder what else we think is safe to eat may not be so safe. There are apparently countries that have banned some forms of cinnamon, all of which are still sold in the U. S.
I truly am amazed at how much we don’t know about our food.