Recent concerns about the use of cinnamon in Danish pastry have some concerned about its health impact. Bakers in Denmark were alarmed to find that the EU (European Union) limited the amount of coumarin, found naturally in cinnamon, in food. If ingested at high levels, coumarin causes liver damage. It turns out, the blood-thinning phytochemical is actually found in cassia (Cinnamomum cassia), which is different than true, or Ceylon cinnamon (C. zeylanicum). Ceylon cinnamon contains no coumarin, but the two spices are virtually interchangeable in the market place. Danish bakers are upset about the impact this rule could have on a traditional holiday pastry called Kanelsnegle.
Read the full article here: What’s Wrong with Cinnamon? – Ask Dr. Weil