Metabolic syndrome affects about 32 percent of American adults, and is characterized by obesity – especially around the midsection – hypertension and reduces both glucose metabolism and insulin. The syndrome is associated with an increased risk in the development of type 2 diabetes and cardiovascular disease.

The study’s principal investigator, Dr. Anne-Marie Roussel of the Joseph Fourier University in France has recruited 24 participants with impaired fasting blood glucose for a double-blind, placebo-controlled study. Patients were divided into two groups randomly divided: one received a daily dose of 500 mg of extract of cinnamon (Cinnulin PF Neutraceuticals of Integrity), and the second received a placebo for 12 weeks.

At the conclusion of the study, researchers found that the extract of cinnamon in the group, the levels of plasma and plasma antioxidant SH levels were significantly increased, compared with the placebo group. Plasma levels of a reactive compounds associated with oxidative stress – malondialdehyde (MDA) – were also lower in the group of cinnamon, remains unchanged in the placebo group.

“This study tells us that the active components found in cinnamon extract may be helpful in reducing the risk of these diseases by ensuring the protection of cells against oxidation damage,” said Dr. Richard Anderson, of the U.S. Department of Agriculture, who collaborated in the study. “People with impaired insulin function are more at risk of developing life-threatening chronic diseases, including diabetes and heart disease, the leading cause of death in the United States”

Previous animal studies have linked daily consumption of the extract of cinnamon reduces blood pressure and hypertension, as well as lower levels of blood glucose, triglycerides, total cholesterol and LDL cholesterol.

Consumer advocate Mike Adams, author of “How to Halt Diabetes in 25 days,” said cinnamon is widely used as a regulator of blood sugar in diabetics.

“Now, with this latest survey, we learn that cinnamon also protects the body from oxidative damage,” said Adams. “So it is the perfect herbal medicines for diabetics.”

There are many taking advantage of cinnamon, especially for health. Many of them (cinnamon) from the Indonesian, especially in Kerinchi, Jambi.
Sticking cinnamon in particular the use of hotels, mix coffee with sugar, aroma therapy scent of cinnamon.

The company sells all kinds of cinnamon, please see our product .

Cinnamon is stumps of trees, we have shot down the tree and manufacturing. In Indonesia, there are a lot of Cinnamon, one of the largest field in Kerinchi, Jambi, Indonesia. Many cinnamon Indonesia from there.
Cinnamon is a tree that is still kept as bush to a height of 2 – 3m. Soil conditions are very important, because wet soil will produce a bitter bark of cinnamon.
Harvesting

The plant is harvested during the rainy season because the rains facilitate peeling of the bark. Harvesting involves the removal of the trees. This takes place early in the morning.
Treatment

* The tender stems (with a diameter of less than 1.2 cm) are removed and used for mulching.
* The rods with a diameter of more than 5 cm is not used to prepare cinnamon bark.
* The leaves are removed and can be used for the distillation of petroleum.
* The external soft bark is removed by a fine rasp rounded knife.
* The stem is stripped rubbed with a brass rod to loosen the inner bark.
* The reductions were made around the stem at 30 cm intervals using a small sharp knife. The knife must be made of stainless steel or brass to prevent stains.
* The longitudinal cuts were made on each side of the stem and carefully peel lessened by using sharp knife and rubbing the stem.
* The curled pieces of bark peeled (spicy) are placed into one another to 1m long pungent components. “Best quills are placed on the outside and small pieces of broken and in the centre.

Drying

The compound “sharps” are placed on the string of dried coconut and racks, in the shade to prevent warping.

Shredding

Grinding may add value, but must be done with caution because there are difficulties. A package intact product can be easily evaluated for a reason that the quality of the product is more difficult. There is significant resistance to market spices due to the fear of forgery, or use of the low quality of cinnamon. This can be overcome only by producing a consistently high quality products and win the confidence of customers.

Packaging materials

Packaging cinnamon, especially if ground requires polypropylene. Polyethylene can not be used as components of the flavor diffuse through it.
Simple sealing

The bags can be sealed by simple folding polypropylene on a hacksaw blade and drawing slowly on the flame of a candle. However, it is extremely uncomfortable hacksaw blade that heats up and burns the hands of the operator. It is, however, a very common technique.
Sealing machines

A sealing machinery this will speed up and clarify produce a good finish (this is very important).

The cheapest machines have no mechanism to synchronize to show when the bag is sealed and they tend to overheat.

Sealing machines with timers are desirable. The machines come in many formats. For most work, an 8-inch (20 cm) sealant is sufficient. Accrocheur labels should be sealed over the camera in a separate compartment and punctured so that the package can be hung up in the shop.
Big Export

To export large sharps are packaged in compact cylindrical bales 50 kg and wrapped in burlap.
Standards

The quality of the product depends on the thickness of the crust, appearance, and the aroma and flavor.

Enjoy the old-fashioned goodness of apple, cinnamon, and graham crackers with the creamy vanilla flavor of cheesecake. Destined to become a family favorite.

Crust

1 cup graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
¼ cup margarine, melted

Filling

2 8-oz. pkgs. cream cheese, softened
½ cup sugar
2 eggs
½ teaspoon vanilla

Topping

4 cups thin peeled apple slices
1/3 cup sugar
½ teaspoon cinnamon
¼ cup chopped pecans

Directions

Preheat oven to 350 degrees.

Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Origin: Imported from China to Egypt as early as 2000 B.C., Cinnamon was given as a prestigious offering to Monarchs. It is even featured with positive and symbolic meaning in the NY Times All-time Best Seller, The Bible, in the books of Exodus and Proverbs.

Plant: A small evergreen tree with oblong leaves and little green flowers with an unpleasant smell. Inside the tree’s small purple berry is a single seed. Cinnamon is harvested by growing the tree for two years and then cutting it back in order to grow shoots from the tree’s roots over the duration of the next year. The shoots are then stripped of their bark and dried. After naturally drying, the outer portion is removed and only a minimally thin inner bark is used. Finally, the thin bark is layered with other pieces and once more left to dry into the recognizable curled strips. This final result, known as the quill is then cut into spicejar-sized pieces. The oil, also highly utilized is prepared by pounding the bark, soaking it in sea water and then distilling it.

Quality: The best cinnamon comes naturally out of Sri Lanka, as well as commercially grown farms in Brazil, Madagascar, Sumatra, West Indies, Vietnam, and more. It possesses a very thin smooth bark with a light-yellowish brown color. Its fragrant odor is particularly sweet, warm and it gives a very pleasing taste, the result of the concentration of its cinnamon oil.

Benefits: U. S. Department of Agriculture found in studies that using a half teaspoon of cinnamon daily lowered many dangerous blood related levels, including blood sugar in diabetics (especially Type-2), cholesterol, triglyceride and Low Density Lipo-proteins (LDL’s). The same result is achieved by adding cinnamon in tea. To be furthered researched is a notion that ingesting cinnamon can lower blood pressure and whether or not excessive amounts of the fat-soluable components of cinnamon are safe from toxicity.

The Oil of cinnamon also has its benefits – boosting brain function. Research by the Association for Chemoreception Sciences found that products with cinnamon oil enhanced resesarch participant’s cognitive processing, especially, in computer-based tasks such as attentional processes, virtual recognition, working memory, and visual-motor speed.

Blurb: When mentioning cinnamon, desserts such as the cinnamon roll come to mind first. However, in all purpose cinnamon does more than just make your food taste good. It also qualifies as an “anti-microbial” food, stopping the growth of bacteria as well as fungi such as yeast (Candida). In laboratory tests, growth of yeast with resistance to anti-fungal medication was often stopped by cinnamon extracts. With this data, cinnamon even proves itself worthy as a natural food preservative…but really, to us it just tastes and smells great!

Close your eyes and remember December, the smell of cinnamon in your mother’s or grandmother’s kitchen and the warm scent of dough baking in the oven. Imagine opening the oven door and, with assistance, taking out the heated cookie sheet. Devour the cookies, small works of art, with your eyes: Fudge Brownies, Gingerbread, Nut Rolls, Painted Cookies, Sugar Cookies… With each bite, taste your childhood and family history. You can trace your blood and traditions not by DNA, genealogies and family heirlooms, but by recipes given from one generation to the next, like oral histories handed down in clans before recorded fact caught on.

Scholars once sniffed at “women’s lore,” but the notations of “1 dash nutmeg” and “1 cup chopped nuts,” when handwritten on a yellowing page, are as important to memorize as the dates of the American Revolution. They are a tangible reminder of love, care and craft in any society, but particularly in America, where encouragement to eat bags of artificially sweetened store-bought Christmas sweets leave people sugar-craving, guilty, physically and emotionally empty Christmas cookies are the opposite of this trend. They represent home, family, comfort, joy, and tradition.

It’s a miraculous event when generations gather around the stove to spend a day together, getting their hands dirty and sharing of themselves. It is miraculous because those memories are irreplaceable. It’s miraculous because children get curious and ask, for example, “Why are the Christmas cookies German? What was Christmas like when you were my age? Did Santa Claus visit you?”

Mother, father, grandmother, and grandfather can share with children the family history and everyday moments in the past, such as, “Your grandmother made a mistake and measured one cup of walnuts when the recipe called for half a cup. But the cookies tasted better, so to this day we always use 1 cup of walnuts in the recipe.” By reliving these rare glimpses of a life you may have forgotten, you honor and celebrate yourself as well as your family. Christmas cookies themselves transmit and record history and tradition.

In addition, Christmas cookies are a thread to Christmas past, not only our past, but long past. The word cookie came about thanks to Dutch settlers in North America during the 1700s to 1900s. Koek is Dutch for cake, so koekje, later cookie in English, means “little cake.” Christmas cookies like German Springerle continue the custom of serving Christmas baked goods started by the Romans, Teutonic/Germanic tribes, and other pre-Christian civilizations. Christian religions sanctified these symbols of worship of the harvest gods by adding a “J” on the top to mark the breads as offerings to Jesus Christ. Ancient European peoples ate gingerbread at Winter Solstice feasts. When you bake gingerbread and Springerle, you’re participating in a tradition that endures.

In that spirit, here is a recipe for successful cookie-making:

Start with 1 family, 1 kitchen, and a box of recipes. Add an uninterrupted period of time. Subtract phone calls, televisions, or any other distractions. For best results, add the Prayer Before Baking from CHRISTMAS COOKIES ARE FOR GIVING:

“God bless this mixture with the sweetest and tastiest ingredients: joy, faith, family, friendship, love, and health. Let the scent of this holiday offering rise to Heaven and make the angels sing, for the happiness of mankind is their feast. Let us taste our blessings with each bite as we share the company of our loved ones. Amen.”

Sprinkle with laughter. Add amusing family stories with a lavish hand. Fold in 1 cup patience and understanding, blended with 1 gallon youthful enthusiasm and a pinch of baking know-how. Eat your mistakes with joy. Bake lovingly and well. Enjoy warm, delicious, Christmas miracle cookie-baking memories for years to come!