• Cassia Cinnamon: This is the more common and affordable type, often found in grocery stores and labeled simply as "cinnamon." Cassia includes various species, primarily Cinnamomum cassia.

• Ceylon Cinnamon: Also called "true cinnamon," this type is rarer and more expensive. It comes from the Cinnamomum verum tree and is mostly grown in Sri Lanka and parts of South India.

2. Appearance and Taste

• Cassia: Darker brown, thicker, and harder to break; has a strong, spicy flavor.

• Ceylon: Lighter brown, softer, and easier to break; has a more delicate, sweet flavor.

3. Coumarin Content

• Cassia Cinnamon contains high levels of coumarin, a naturally occurring compound that can have toxic effects on the liver and kidneys when consumed in large amounts over time.
• Ceylon Cinnamon contains very low levels of coumarin, making it a safer option for long-term use, especially for diabetics who may consider incorporating cinnamon into their diets regularly.

• Blood Sugar Control: Both types of cinnamon have been studied for their blood sugar-lowering effects. However, Ceylon Cinnamon is preferred for long-term use because of its safety profile. Research indicates that cinnamon may improve insulin sensitivity and reduce blood sugar levels, potentially aiding in better glucose management.

• Liver Health: High coumarin intake from Cassia Cinnamon can strain the liver, which is particularly concerning for diabetics who already face a heightened risk of liver complications.

• Anti-Inflammatory and Antioxidant Properties: Ceylon Cinnamon contains a unique profile of antioxidants, which can help reduce oxidative stress—a key contributor to diabetic complications.

Why Ceylon Cinnamon Is Healthier for Diabetics in the Long Run