THE HEALTHY WAY WITH …
Cinnamon is quite the spicy multitasker, with a surprising amount of research behind it. Originating from Sri Lanka and grown in tropical regions, Ceylon cinnamon (Cinnamomum verum) is the most common form. It has a sweet, subtle flavour, and works well in desserts. Cassia cinnamon, primarily grown in Indonesia, has a stronger taste, so is often used in savoury cooking. The cinnamon we buy is often a mix of the two, but when it comes to medicinal value, freshness is more important than variety.
Research has shown that this warming spice is helpful to metabolism. A 2017 study found that cinnamaldehyde – the essential oil that gives cinnamon its flavour – promotes fat-burning in the body. Other research suggested that antioxidant spices including cinnamon can limit the body’s negative response to fatty foods. Normally, eating a high-fat meal triggers a rise in triglycerides (a type of fat found in the blood), but adding the spices reduced the triglyceride response by about 30 per cent.
Other research suggests it may help to relieve period pain. A group of women were given cinnamon capsules, or a dummy pill, for 72 hours at the start of their period. Only the cinnamon group experienced a significant reduction in pain. The finding was confirmed at the next monthly cycle. Finally, a study of people with type 2 diabetes found that adding 1-6g of cinnamon a day to their diet reduced fasting blood glucose by 18-29 per cent and LDL cholesterol by 7-27 per cent. Not too shabby.
North African aubergine & chickpea stew
Serves 2
2 tbsp olive oil
2 onions, chopped
3 garlic cloves, finely chopped