Ceylon Cinnamon vs Cassia Cinnamon

Posted by Doreen Mills on November 25th, 2018

Cinnamon is considered safe for most people, when used in small amounts. However, the spice contains a compound, called coumarin, that can cause or worsen liver disease. (Coumarin is also chemically related to the blood-thinning drug, warfarin.)

Of the two common types of cinnamon: cassia cinnamon (Indonesian, Vietnamese, Chinese) and so-called true cinnamon (Ceylon cinnamon), true cinnamon has much lower levels of coumarin (0.04%) compared with cassia cinnamon (4–8%).

Buy Ceylon Cinnamon Australia has naturally lower levels of coumarin. The European Food Safety Authority’s recommended tolerable daily intake of coumarin is 0.1 mg per kilogram of body weight. However, no long-term experimental studies have established the safety of cinnamon supplementation, nor of taking cinnamon with statins.