I don’t have to go far to retrieve my daily dose of cinnamon. It’s a huge part of early morning (breakfast) meal. You see, I consume the whole-grain and filling oatmeal at least four times per week. I like a sprinkle of brown sugar or a squeeze of honey to sweeten same. Sometimes, I might even add a half of a banana and choice of berries.
Although I liked my tasty and satisfying oatmeal, I just didn’t like the aftermath of my consumption a few minutes later. I became bit lethargic because my glucose level would spike a tad high. And, although I’m not a diabetic, I knew something was not right.
I do believe that food should energize me; not make me feel weak and out of it. I wanted answers. So, after doing a little research, I discovered that one of my popular spices (cinnamon) in my cupboard was my saving grace. I call it my ‘sugar balancer’.
Thereafter, I became my guinea-pig and decided to spike my oatmeal during and after cooking same. A generous sprinkle of this brown exotic spice allows my body to accommodate the sweetness in food products.
Once in a while, when I indulge in a store-bought muffin or any baked product, I turned to my pantry for the fine balance that I need. With a sprinkle on my food, I know that I’ll continue to savor the sweet goodness without sending me out of control.
N.B. – Cinnamon has been around for centuries. It is from the evergreen tropical tree (genus cinnamomum) The leaves and bark are used in oils and cinnamon spices. this warm and aromatic spice is excellent in both savory and sweet dishes.