today I want to share with you my latest favourite autumnal breakfast recipe. I could almost eat it on a daily basis, it’s just the perfect seasonal combination of flavours. And if you know me, I could probably eat cinnamon with literally everything #cinnamonaddict 😀
Now you might me thinking, wait, I heard eating too much cinnamon has toxic effects on the organism. Well, the truth is, it’s totally dependent on the type of cinnamon you choose to consume!
Those who take cinnamon daily should consume Ceylon cinnamon, which only has 0.03-0.04% Coumarin. All other types of Cinnamon have high levels, about 0.4-0.8%, Coumarin. Ingesting high doses of coumarin can cause liver failure. The more common Cassia cinnamon contains more styrene, benzene, 1,1′-(2-butene-1,4-diyl)bis-, benzene, 1,1′-(1,2-cyclobutanediyl)bis-, palmitic acid, stearic acid, 4-phenylbutyl chloride, and (2,3-diphenylcyclopropyl) methyl phenyl sulfoxide, which are present in Ceylon Cinnamon in negligible amounts. (Rush University)
If you are a cinnamon lover like me, I would recommend this brand:
Ceylon Cinnamon. For US.
Ceylon Cinnamon. For EU. It’s even from Madagascar, the country with the best vanilla, cinnamon and pepper in the world 🙂