INGREDIENTS: Ceylon Cinnamon (O), Vegetable Glycerin (Organic, Vegan, Wheat Free, Gluten Free, Non GMO), Distilled Water.
SUGGESTED USE: *SHAKE BEFORE USING* Take 14-28 drops sublingually or add to 2-4 oz. of water or juice, 1-3 x per day.
*AS ALWAYS, BE SURE TO START SLOWLY WHEN ADDING ANY HERBAL SUPPLEMENT TO YOUR HEALTHCARE ROUTINE. FOLLOW DIRECTIONS ON PRODUCT LABELS AND CONSULT YOUR PHYSICIAN OR HEALTHCARE PROVIDER BEFORE USING*
WC = Wild Crafted O = Organic
Supports Healthy Blood Sugar Levels & Reduces Inflammation**
There are a growing number of scientific studies supporting cinnamon’s ability to improve glucose metabolism, lower cholesterol, and reduce joint pain. Most of the research published in the U.S. National Library of Medicine has focused on cinnamon’s ability to lower blood sugar levels. Researchers have identified compounds in cinnamon that increase insulin sensitivity by activating enzymes that stimulate insulin receptors.
Helps Lower Cholesterol Levels
An updated meta-analysis concludes that “cinnamon consumption is associated with a statistically significant decrease in levels of fasting plasma glucose, total cholesterol, LDL-C, and triglyceride levels, and an increase in HDL-C levels.”
May Halt Progression of Parkinson’s
Nurological scientists at Rush University Medical Center have found that using cinnamon can reverse the biomechanical, cellular and anatomical changes that occur in the brains of mice with Parkinson’s disease (PD). The results of the study were recently published in the June 20 issue of the Journal of Neuroimmune Pharmacology.
Spices are the richest known source of antioxidants, based on ORAC value, and cinnamon is ranked among the top! The ORAC (Oxygen Radical Absorbance Capacity) assessment was developed by the United States Department of Agriculture to measure the ability of a substance to disarm harmful free radicals in cells. Free radical damage within cells has been linked to many disorders. Antioxidants have been shown to prevent damage to cells caused by harmful free radicals.
Safe Coumarin Levels
Coumarin is a natural plant compound that can be harmful to the liver and kidneys in high concentrations. Ceylon cinnamon (Cinnamomum verum) contains hardly any coumarin (2-5 ppm), but Chinese cinnamon (cassia) is known to contain high levels (2,000-5,000 ppm). The Federal Institute for Risk Assessment (BfR) has recommended that if you frequently consume large quantities of cinnamon, you should opt for the low-coumarin Ceylon cinnamon. BfR is the scientific agency of the Federal Republic of Germany which is responsible for preparing expert reports and opinions on food safety. BfR reports to the Federal Ministry of Food, Agriculture and Consumer Protection.
*KEEP OUT OF REACH OF CHILDREN*
*Store away from heat and light.
**THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FDA. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions.
All viewers of this content, especially those taking prescription or over-the-counter medications,or are PREGNANT or BREASTFEEDING should consult their physicians before beginning ANY nutrition supplement or lifestyle program.