CINNAMON lowers blood sugar; slightly lowers cholesterol, it is a source of manganese, dietary fiber, iron and calcium; smelling the scent can improve memory; has anti inflammatory qualities; anti bacterial, anti yeast. Its main usefulness is seen in regulating blood sugar. An active ingredient in cinnamon, proanthocyanidin, goes inside cells, where it activates the insulin receptor. Once this receptor is activated, whether by insulin or cinnamon, chemical reactions occur allowing the cell to use energy from sugar.

↑ improves memory
↓ blood sugar