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Question: Is Cinnamon effective in lowering cholesterol and at what amount? Also, can too much of it cause liver toxicity?

Answer: Unfortunately, there is no strong evidence that cinnamon lowers cholesterol. There was a study done in 2003 that showed some reduction in both blood sugar and low-density lipoproteins (LDL). But, the study was very small (only 60 people) and the results were modest at best. Since then, studies have generally not supported the use of cinnamon to lower cholesterol.

The best recommendation we can make is not to rely on supplementation for better health. Rather, focus on some significant lifestyle changes such as: quitting smoking (if you smoke), getting active, and eating healthy. The greatest contributor to today’s cholesterol and heart disease problem is the typical Western Diet. Even if cinnamon could help, adding it to a bad diet is not the answer. That is equivalent to rubbing ointment on your hand and then placing it in a fire. The ointment may help with small burns but it will not protect you from a big fire. On the other hand, eating a healthy diet full of fruits and vegetables with minimal or no animal products, will lower your cholesterol naturally. You won’t need cinnamon, unless of course you enjoy its taste.

To answer your next question, the most common cinnamon sold in stores is Cassia cinnamon (also known as Chinese Cinnamon). Cassia is actually a close relative of true cinnamon (also known as Ceylon Cinnamon). The problem with Cassia is that it contains a compound called coumarin that in large amounts can be toxic to the liver. Ceylon cinnamon, on the other hand, has a very small amount of coumarin. So, if you are fond of cinnamon and would like to continue using it, your best bet would be Ceylon over Cassia. Hope that helps.

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