Form of cinnamon used in U.S. contains higher concentrations of coumarin

Authosr(s):

A study in Journal of Agricultural and Food Chemistry has found that cassia cinnamon, commonly used in products sold the U.S., contains higher concentrations of coumarin than in true cinnamon. Cassia is used because it is less expensive than ÒtrueÓ or Ceylon cinnamon. Read more.

LEAVE A REPLY

Please enter your comment!
Please enter your name here