MSDESERTRODENT to me, a cinnamon stick in a cold water bottle just tastes like cinnamon-flavored water. It is not sweet at all. To my taste buds, it doesn't particularly taste "good", but certainly doesn't taste bad. I like cinnamon better in food, but, I know it's good for me in water, and sometimes water can get boring.
When bored I start adding things - lemon and stevia (lemonade), citrus slices of orange, lemon & lime just because they look pretty; and then there are the standbys of ACV, baking soda (and the lemon previously mentioned) for pH balancing.
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I love to put cinnamon in my applesauce and oatmeal.
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Wow! I never knew all that about cinnamon! I knew it was good for Blood Sugar so I always take a cinnamon capsule after lunch but I'm most definitely going to have to purchase some whole cinnamon sticks for tea now! How's it taste in cold water? I'll have to try that out!
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"That which does not kill me, makes me stronger" ~ Frederick Nietzsche
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When drinking hot, unflavored tea I put a whole cinnamon stick, 3 cloves (I use 5 now) and 2 whole dried cardamom pods (can also use powdered cardamom) into the teakettle. I learned this from an Ethiopian friend.
I haven't been sick for a long time, but if I am sick I also add several slices of fresh ginger to the tea kettle along with the spices.
Boil and you know when the water is ready when you smell the most fantastic aroma in your home. The water is a lovely color, too. The fragrance and color is aesthetically pleasing all by themselves; and wait until you taste what it does to an ordinary Lipton tea bag!
From reading Mike Adams naturalnews.com: I ordered from SwansonVitamins.com and now add d-mannose to the first cup of tea for my sweetener, as 1 teaspoon of d-mannose a day is all it takes for good bladder health.
A whole cinnamon stick is also good in cold water bottles.
In the past I also kept reading about, but never using, healing herbs and spices.
Decided to be intentional about changing that. I keep S&P shakers, garlic pepper spice shakers, etc on the table. So I decided to start there.
I removed regular salt from the table, now use Adobo salt (contains turmeric & garlic), and, organic sea salt, instead. You will find Adobo and excellent prices on whole cinnamon sticks and whole cloves in the latino / Spanish / ethnic section of your grocery store.
I removed regular black pepper from the table. Though I still love it and cook with it, I wanted to get in the habit of reaching for and trying out cayenne instead, which is very healing and seals up the gut - if you've ever taken antibiotics you need cayenne. To my surprise I had no problem switching over to cayenne. It is fantastic on boiled eggs and most everywhere else. I still prefer freshly ground black on green salads, however.
I bring up Adobo, sea salt, and cayenne as examples; I also put a salt shaker of cinnamon, and a salt shaker of turmeric, on the table. Just clearly label them and make sure the openings on top are fine so you don't ruin your food with too much, while you are getting used to using something new.
In recipes that call for allspice, cardamom, or nutmeg or mace, you can usually add or substitute cinnamon. I appreciate each spice's flavor on it's own, so I don't go dumping cinnamon everywhere or necessarily substituting it ALL the time in recipes - I do like the other spices too. But it IS great on fruit crisps, oatmeal, sweet potatoes, banana bread, fall spice cake, baked apples, pumpkin recipes, chocolate recipes, zuchinni recipes, carrot recipes, squash recipes, Mediterranean food, South American food, yogurt when I used to eat yogurt, cold breakfast cereal if you eat that, etc.
I've been putting cinnamon on everything lately. It lowers the glycemic load of food. My new thing is to try and locate the GOOD stuff at my local grocers, health food stores, etc. It looks like the friendly old lady that sells Watkins is the only one who has it locally. I think it's really worth seeking out the good quality cinnamon.
One of the most popular herbs/spices used! I thought that this month we would explore cinnamon.
10 Benefits of Cinnamon:
Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
It has an anti-clotting effect on the blood.
In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
One study found that smelling cinnamon boosts cognitive function and memory.
Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.
10. It is a great source of manganese, fiber, iron, and calcium.
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