CINNAMON

I DO NOT KNOW BUT IT SEEMS TO BE STARTING TO WORK FOR ME AS MY LEVELS ARE COMING DOWN

There is a component in cinnamon that mimics insulin. USDA-ARS scientists and university colleagues have isolated and characterized several polyphenolic polymer compounds from cinnamon bark that could become natural ingredients in products intended to lower blood sugar levels. The investigators have named the newly identified chemical structures in a patent application.
Polyphenols are known for their antioxidant, anticancer and anti-inflammatory functions, but they had not been known to improve insulin function. The polyphenolic polymers in cinnamon bark have antioxidant effects which may provide synergistic benefits to persons with various forms of diabetes.

Another recently published human research study from the scientists showed considerable improvements in glucose and fat metabolism in volunteers who followed a diet that included modest amounts of table cinnamon for 40 days.

I have been including cinnamon in my diet for 3 years. I am a type 2 and I have maintained A1C between 5.0 and 5.6 for that same period. Cinnamon is just one part of what I do so it can not get all the credit. There is strong evidence that says it works and some that say it does not.

My attitude is it is doing me no harm and very possibly helping me maintain excellent glucose control. If it is doing no harm and probably helping I see no reason not to use it as a natural and safe means of achieving my goal.