Just today I read a post from a fellow ocular melanoma patient, warning that they had been told that cinnamon was dangerous to the liver.
The concern with cinnamon is with ingesting too much coumarin. “True” cinnamon is called Ceylon cinnamon (Cinnamonum verum) and has very little coumarin!
But lots of people buy a cheaper version of this spice, also labeled as cinnamon, and this botanical is from a completely different plant. It is actually Cassia “cinnamon” (dried Cassia bark) which can be quite high in coumarin and for certain people, may be linked to liver damage. True cinnamon is fine to use as a culinary spice!
Here is a link to an article about Uses for Cinnamon.
To learn more about herbs and spices that you may incorporate into your journey of health and wellness, please visit the link below
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