Food Label Detective: Sunshine Snacks Chee Zees

This cheese based snack by Sunshine Snacks has been revised in many ways. The ingredients list is shorter, some of the controversial items were removed and some items were added. The packaging is new along with the No Cholesterol claim and the Heart Check Symbol.
For a product to boast that it is made with 'Real Cheese' directly contradicts the No Cholesterol claim and Heart Check Symbol. The  underlying meaning  of having these items on the label is misleading to the average consumer. The product contains four cholesterol containing food items (Cheddar Cheese, Romano Cheese, Blue Cheese and Buttermilk), so regardless the portion  eaten, cholesterol is present. 

Controversial Items Removed: 
⎕ Partially Hydrogenated Vegetable Oil,

⎕ Hydrolysed Soy Protein, 

⎕ Disodium Inosinate and  Guanylate

Bottom-line:
An explanation from the manufacturer regarding the placement of such claims/symbol on the product would be welcomed. If you are going to eat this product, then go ahead and eat it. Be sure not to make it an everyday staple within the diet.
Click here for the old packaging 

Thank you for reading! 

Leave a ⓒⓞⓜⓜⓔⓝⓣ below.

Related Articles:
Food Label Detective: Chee Zees
Food Label Detective: Exotica
Food Label Detective: Maggi Bouillon Cube
Food Groups:Caribbean

Black Pepper Therapy

Black pepper, yes, the commonly used table spice contains a treasure trove of chemical constituents. These constituents give the spice a number of medicinal and non medicinal properties. Some of the constituents are a resin called bitter chavicine, volatile oils (3% oil per 100g) and alkaloids such as piperidine, piperine (gives the black pepper a spicy or hot taste), piperettine plus several minor alkaloids.
The resin and oils extracts are widely used for medicinal purposes:

• Stimulant

• Laxative

• Aids digestion

• Aids in reducing flatulence

• Aids nausea  

• Antispasmodic  (reduce muscular contractions)  

• Analgesic (relieve pain)

• Rubefacient (relieves inflammation and congestion)

• Diaphoretic (increases perspiration/sweat production)

Research has shown that black pepper has an anti-bacterial effect on Gram negative organisms along with displaying strong anti-fungal properties. Black pepper poultice has been used on several parts of the body for various effects.

 ________ ----------------------- _____________________ -------------------------

Stop light bleeding (No sting effect)

Next time you cut yourself in the kitchen, reach for the black pepper. Pour a liberal amount of finely ground black pepper over the wound and apply some pressure, until the bleeding has stopped. Rinse off the pepper and bandage the area. However, you may wish to clean the wound before applying the black pepper, if you were handling meat or other raw items, before getting the cut.

Analgesic for Tooth & Gums

Brushing the teeth with fine ground black pepper mixed with fine grained sea salt and clove oil has been traditionally used in cases of tooth decay, toothache and painful gums.

This also works well for short term pain relief, if applied directly to a painful tooth.

** Can cause damage to gums if used consistently for a period extending more than 2 weeks.

Rubefacient for Flu & Cold Congestion (Black pepper can thin mucus, relieve blocked phlegm)

Take some fresh black pepper mix it with some natural honey, (the mixture should be slightly runny not stiff ).Take mixture as would cough syrup, 1-2 times daily. This may be slightly sweet and spicy depending on the type of black pepper used. Mix as much as needed, store in the refrigerator or a cool, dark place.

2012 UPDATE: I applied a little paste made out of black pepper on a bump I had on my chin, to reduce the swelling. Honestly, I had to wash off the paste soon after because of the mild stinging/burning sensation felt. To my surprise a few days later, the spot where I applied the black pepper paste had a scab and now I have a black scar on in the spot. The scar is fading but I honestly did not expect this. So I would say be careful when using black pepper on sensitive skin. 
____________________________________________________

Sources:
ygoy.com (2010). Piper nigrum Medicinal Uses. Retrieved from: http://ayurveda.ygoy.com/2010/09/20/piper-nigrum-medicinal-uses/
herbalcureindia.com (2008). Marica (Piper nigrum). Retrieved from: http://www.herbalcureindia.com/herbs/piper-nigrum.htm
mdidea.com (2010). Black Pepper,Black Pepper Seed,Piper nigrum,Piper:the Kind of spices,one of the oldest and the most popular spice in the world. Retrieved from: http://www.mdidea.com/products/new/new06805.html 

Quote

New to Vegetables? Then start with these

source

Today, despite the constant bombardment of messages stating the benefits of consuming vegetables, there are persons that still do not consume as much as 2 servings of vegetables a day. Bear in mind, 1 serving of vegetables is not that much (see photo below, each vegetable illustrates 1 serving).

Image Source 

Nevertheless, there are many ways to sneak this nutritive food group into ones diet. It is often best to take the bold step and experiment with the various types of vegetables out there.

Vegetables can be grouped into many categories using multiple base factors e.g. colour, calorie content etc., getting use to the various textures, tastes, preparation methods and vegetable combinations is one way persons will know if they truly like a vegetable or vegetable combination.  I must admit, there are vegetables I do not enjoy and avoid, they are; brussel sprouts, mustard greens and bitter gourd. These have a bitter taste and I simply cannot enjoy them, no matter the mode of preparation.

To vegetable newbies, I say try selecting vegetables with a high water content ( Click here for a qualitative list ). This is often a good place to start because these often have a mild taste that is tolerable and can be eaten raw or cooked. These tend to be fibre rich despite being low in calories, high in water content and contain variable levels of micro-nutrients. Consume two servings working your way up to 5 vegetables servings, within the category per day. Then branch out into those with stronger flavours e.g dark green leafy vegetables- spinach, watercress, patchoi (bac choi) and purple vegetables- purple cabbage, eggplant etc

Here are my starter picks:

1) Christophene or Chayote

132grams (g) uncooked christophene conatins about 93% of its weight in water. It is a.member of the squash family, and is classed as a vegetable-fruit (because of the seed). It is oblong and  pear shaped, with a rough skin that is mild to dark green. The flesh is pale green to colourless and has a mild taste that is comparable to zucchini  or cucumber. There is a single seed and the flesh can be consumed in many ways -raw or cooked. 

Simple salad recipe:
1 cup christophene, peeled and thinly sliced, lengthwise. Add 1-2 Tbsp peanut oil, pinch of salt, black pepper, 1tsp garlic and onion powder and herbs of choice e.g chopped chives, shadon beni, fresh or dried basil. Toss and eat as a salad or side dish with meals.
Christophene can be stir-fried and served with brown rice or whole grain pasta.
Heat 1 Tbsp peanut oil in a pot or wok; add 1tsp garlic powder, 1tsp onion powder, 1tsp ground ginger and 1tsp cinnamon. Stir and add 1 cup christophene, peeled and thinly sliced, lengthwise. Stir until well combined; add 2 tsp black bean and 1tsp oyster sauce. Stir and serve. Add salt, black or chilli pepper if desired.
For more nutrition information  go to nutritiondata.com: raw and cooked

2) Tomatoes 

Tomatoes water content ranges from 80- 93% or even higher per 100g of edible flesh. The water content does diminish depending on how it is prepared and how much salt is added. Taste-wise, the darker the shade of red, the more intense the flavour appears to be. Yellow and orange tomatoes, tend to have a mild taste. Regardless, tomatoes are best served raw, but studies have shown that the anti-carcinogenic properties are activated when the vegetable-fruit is cooked. For more nutrition information  go to nutritiondata.com: raw, cooked and dried

3) Cucumbers

Cucumbers eaten without the skin is more tolerable to persons on therapeutic diets e.g. renal diet. Outside of that cucumbers have a strong odour but the taste is very mild. They are best consumed raw for the nutritive properties (low-calorie, rich in vitamin C, vitamin A, magnesium,   and fibre) but can be consumed cooked or pickled. Sliced cucumbers sprinkled with a pinch or salt and black pepper can be a great side dish to most rice based dishes. Cucumbers have been known to aid in lowering blood pressure due to its potassium content along with containing a number of disease-fighting antioxidant compounds, like tannins and flavonoids, says   Michelle Dudash,  Registered Dietitian and Chef Consultant. In the homoeopathy lifestyle, cucumbers are a coolant or an alkaline food,  "their moist flesh makes them cool to the touch and they contain ascorbic acid and caffeic acid, two natural compounds that can help prevent water retention" says Dr Andrew Weil M.D, Health Advisor. For more nutrition information  go to nutritiondata.com: raw.  

source

4) Lettuce- Iceberg

Iceberg lettuce is most commonly consumed because the price attached and crisp texture. It is no surprise that iceberg lettuce is cheap compared to romaine and arugula.  The pale green hue, comes off non threatening to many non-veggie lovers along with the low calorie and minimal vitamins and fibre contents.  Regardless, iceberg lettuce has a mild and slight 'leafy' taste compared to other salad greens. One bonus of iceberg, lacking from other lettuce varieties is the high water content. This component allows iceberg to mix well with other food items without contributing an overpowering flavour, for this reason adding iceberg lettuce to salads can help eliminate the bitterness of the leaf lettuce, e.g romaine, watercress etc.  Bear in mind, iceberg lettuce can have a pale to dark green hue.  For more nutrition information visit nutritiondata.com: raw.  

Other vegetables with high water contents that could be included into the diet easily are:
Cabbage- green (93% water) & purple (92% water)
Cauliflower (92% water)
Broccoli (91% water)
Carrots (87% water)
Sweet peppers (92% water)
For more


NOTE: To the botanist cucumbers, tomatoes & christophene are classified as fruits because they contain seeds but I in the culinary sense they are vegetables because of their low-sugar content compared to traditional fruits.

Hidden Sources of Dietary Sodium

If you consume more than three of these products daily then chances are, you are consuming more sodium than needed. Sodium is one of the minerals that is easily consumed in excess, due to its saturated presence in processed foods. Sodium has an essential role within the manufacturing process and thus it is often challenging for manufactures to avoid using sodium sources during the preparation and packaging of food products. This is why, reading food labels and consuming fresh fruits and vegetables are essential to managing your sodium intake.
NOTE: Fruits and vegetables are high in potassium, and the majority are low in sodium; potassium when consumed, it serves as a contra-indicator to sodium's effect within the body.
Recommendation: The average 2 000- 2 500 calorie diet requires 1 5000 - 2 400 mg of sodium per day.
Bottom line on hidden food sources of sodium is to check your labels and choose products with less than 140 mg per serving


#1 SEAFOOD

Seafood is good for you — prepared in a healthy way, seafood can help lower cholesterol, which in turn helps lower blood pressure. But you need to choose your seafood wisely, as options like shellfish and canned tuna fish are high in sodium. 3 oz of canned tuna has 300 mg of sodium, and 3 oz of fresh shrimp has 190 mg. Dietary Suggestion:
Select canned fish in water or oil, skip those in brine. Better, seafood choices include fresh tuna, salmon, halibut, and haddock.

 #2 CANNED VEGETABLES & INSTANT SOUPS

Anything in a can could be a sodium bomb. Check all those canned food labels and choose products with less sodium per serving. Some canned and instant soups may contain up to 1,300 mg of sodium.
Dietary Suggestion:
Ditch the canned version of the vegetables and  try to get your vegetables fresh from your produce section in the supermarket or market vendor. A half-cup of freshly cooked carrots has only 52 mg of sodium and a cup of green or white beans has only 4 mg.
As for the soup,  do not add all of the seasoning packet found in the ramen/instant noodles. On the other hand, you can make your own soup using low-sodium broth and fresh ingredients.

#3 VEGETABLE JUICES
Even a healthy-sounding option like vegetable juice can be high in sodium. That is why reading the food label a.k.a the Nutrition Facts label is a step that should not be missed whilst  food shopping. Sodium content is listed per serving size; to be considered a low-sodium serving, it should read 140 mg less. Even a can of tomato juice can be a mini-sodium bomb at 660 mg.
Dietary Suggestion: 
Squeeze your own fresh vegetable juice — a small tomato has only 11 mg of sodium.

#4 BREAKFAST CEREALS & PACKAGE GRAINS
Cereals and other processed foods account for about 75% of  most individuals sodium intake. One cup of cornflakes can have 300 mg of sodium; depending on the brand. Other processed breakfast foods are even worse.  When it comes to breads, rolls, and other grains, once again, you need to read the labels to curb your sodium intake. Don't assume that all grains are the same.
Here are some facts, biscuit and pancake mixes can have up to 800 mg  of sodium per serving. Whilst, the sodium in a cup of prepared baking mix could be as high as 1,500 mg. One flour tortilla wrap can contain 550 mg of sodium
Dietary Suggestion:
Make pancakes, waffles and biscuits from scratch using low-sodium baking powder and baking soda.
Choose more whole grained versions of the breakfast cereals, or simply replace them with the unprocessed versions- e.g Steel cut oats, Museli, barley amongst others. Choose plain corn tortillas instead of white flour tortillas, these often contain no more than 30 mg of sodium.

Check out the original article and  more on the following Flavour Packets' and Condiments, Deli Meats, Frozen Meals, Spaghetti Sauces and Dairy Products

Tropical Fruit: Pomerac or Rose Apple

Small Pomerac

The Pomerac (Rose Apple) fruit is oblong or pear shaped with a dark red skin or light red/pinkish skin and white flesh. The flesh has a semi crisp but smooth texture. Despite, the firm feel, the outer skin of the pomerac is very delicate and bruises easily. Post-harvest, the fruit can be stored at room temperature for up to 6 days. (Sankat, C.K,  et. al. 1999)  Unlike, other tropical fruits the ripe fruit does not have a strong aroma. The fruit can be consumed raw when ripe or in other ways such as fermented, cooked, pickled and candied. Disclaimer: I do not like cooked fruit with the exception of pineapple so I would dare not eat this in the cooked state. 

Inside flesh of a Pomerac

The low caloric value and low carbohydrate content (see Table1. below for more) accounts for the pomerac's mild to watery to tart taste; it is rare to find one that is sweet. Generally, those with dark red skins tend to have the tartest flavour, whilst those with the lighter/pinkish skin tends to be watery or bland.

Edible Portion of the plant:

• Flesh of the fruit
• Flower of the tree
• Young leaves and shoots

The fruit is found in many Tropical territories such as South East Asia, parts of South America and within the Caribbean. They are in season from May to June, August to September and or November to December, depending on the country. (Morton, J. 1987)

____________________________

In some countries, various parts of the plant are used in alternative medicine because of its homoeopathic benefits. E.x

• Diuretic and tonic for the brain and liver - parts of India 

• A treatment for thrush - Spice Islands

• A cracked tongue - Malaysia

• Febrifuge (reducing fever) - Cambodia

• Treating constipation, diabetes, coughs and headaches - Brazil

Read more about the homoeopathic uses: Botanical-Online and  Hort-Purdue

* Values Not stated
NOTES:
All values and weight are for 100 grams of  the edible portion of fruit
* Honeydew melon: 3/4 cup, diced equals about 13 pieces   * Cantaloupe melon: 1/8 wedge of large melon SOURCE: The Nutrient Data Laboratory, USDA National Nutrient Database for Standard Reference, Release 24 > last accessed 10 th  June 2012

In all, whether you call it pomerac or rose apple, it is a great fruit for persons interested in losing weight, persons on a diabetic/ low glycaemic diet amongst others. Consuming 4 pomeracs (small) provides about 100 calories, 100 % Daily Value (DV) of vitamin C, 10% DV calcium amongst others. Therefore, it is fair to say pomeracs provide more nutritional value than most imported fruits e.g. apple or pear (see table above). When in season, please do not be afraid to choose the locally grown and harvested pomeracs over the imported fruits.
* I used the spelling pomerac but it could also be spelled like pommerac.

________________________________________________________

Thank you for reading! 

Leave a ⓒⓞⓜⓜⓔⓝⓣ below.

Reference:
Morton, J. 1987. Malay Apple. p. 378–381. In: Fruits of warm climates. Julia F. Morton, Miami, FL.
Sankat,C.K., Basanta, A,Maharaj, V. 1999. Light mediated red colour degradation of the pomerac(Syzygium malaccense) in refrigerated storage. p. 253–257. Postharvest Biology and Technology 18 (2000) 

Related Articles
Guava Is Certainly No Apple!
June is National Fruit & Vegetable Month
Goodbye Pyramid, Hello Circle!
Caribbean Food Groups

Fitness Trainer's rules For Weight Loss

I came across celebrity Fitness Trainer Jillian Micheals' rules for weight loss and I must say I agree with 3 of them fully. Her rules are as follows:

1)  Inspire yourself-

Meaning be the change you need in your life, don't feed off the energy of others to get you motivated. You will have more success if you are your own motivator. At the end of the day, NO ONE really wants to hear the sad story that inspired you to lose weight. How  many times have you watched The Biggest Loser and got fed up of hearing the contestants say I'm doing this because my loved one died, I'm doing this to make my child proud? Do it for you, stay committed, educate yourself, get help and be proud of your results.

2)  Intense 30minute workouts 5 times a week  - 

Yes, there are many ways one can lose weight;

a) Changing one's diet

b) Changing one's diet and adding a fitness schedule 

c) Surgery - be it liposuction or by pass 

But option b is the most practical and most uplifting. Exercise, alone gives you that jolt of energy or mood booster often needed to get through the day or improve an irregular sleeping pattern. But workout routines that engage the key muscle fibres- fast twitch and slow twitch fibres are the ones that usually facilitate rapid weight loss (fat burning) and increases lean body tissue. As such, Tabata workouts or Interval workouts/ circuit workout routines are often best for getting in shape, as opposed to 30 minutes of cardio only. In terms of, maintaining the new lean tissue, stretch- based workouts (yoga, pilates, callanetics) are best, as these often lengthen the muscle fibres making your joints and subsequent movements more fluid as one's flexibility increases. 

3) Eliminate Processed Foods (ALL) 

I love this tip. Changing one's palate and broadening one's taste buds/ food range is the key for successful eating. By, decreasing one's affinity for the attractive labels, fat laden, salt laden, sugar laden, artificially flavoured laden food products, is the BEST way to regulate and control appetite. Going back to basics, dietary wise is a double edge sword- on one side you boost your health and on the other side  you regulate appetite [which  means no empty calories and reduced random cravings].

4) Count calories- 
 Whilst, I agree with this rule. Counting calories is only effective if done wisely. If you are only looking at the total calories as opposed to calories from fat, protein and carbohydrates, then you will run into problems.

Consider These Before Starting a Weight Loss Journey

Before embarking on any weight loss journey, there are some questions one should ask them-self  All of which, should be thoroughly considered before giving an honest answer.

These include:

⌧ Do I know HOW to eat ?

Meaning, do you eat foods that temporarily satisfy your immediate urge (hunger or craving), rather than foods that aim to satisfy your urge for an extended period?

⌧ Am I making excuses for increases in my body weight?

E.g. "Having children changed my body making it difficult for me to lose/maintain weight." 

⌧ What problems in my life can I attribute to my body weight? 

E.g Back pain? Depression? Diabetes /Pre-Diabetes [Type II]? Low self esteem? etc

⌧ Are these problems reversible through weight loss? 

⌧ Am I going to lose weight because I W-A-N-T to or because I N-E-E-D to or because I was T-O-L-D to?
Chances are, you will have more success on your journey, if it is based on you wanting to lose the weight as oppose to, feeling you have no choice in the matter.
E.g. I'm sure I would be soo much popular if I were lean, toned and 35 lbs lighter.
⌧ Is my initial target weight realistic in the short term ? 
E.g  "I am aiming to be 10 lbs lighter within first 3 months of my weight loss journey" 

⌧ I often feel the only way I would really lose 'the' weight is by being on the Reality Television Series The Biggest Loser ? 

With all things considered, if the answer to the this question in particular is YES. You are not seriously ready  to take the first step in effective weight loss. The Biggest Loser, whilst they employ the help of Medical Practioners and Fitness Trainers, they promote unhealthy  weight loss methods and routines (extended hours of rigourous exercerise, coupled with a severly restricted diet (1 200 calories/day??). For anyone to lose huge amounts of weight (100+ lbs) within 6 months give or take, is damaging to one's muscles, metabolism and other selected organs.

                                        ------------------------------------------
Regardless to say, a through self evaluation is needed before taking the first step to lose weight. It's so easy for anyone to say they want to lose weight, but if the right amount of self motivation is not there, then the committment required for long term weight loss will not be sustained.

Carrageenan...to Avoid or Not!

Carrageenan is an algal polysaccharide that is classified as a heteropolymer, which is a non-digestible fibre when consumed. Common natural sources of carrageenan are seaweed (e.g Eucheuma cottonii) and sea moss/algae (e.g Chondrus crispus). Commercial sources include toothpaste, ice cream, puddings, and soy-milk amongst others. Carrageenan, once extracted, is used as a gelling, emulsifying, thickening and/or a stabilising agent.

Most compounds undergo a structural and ionic change during processing, and carrageenan is no different. Once processed, the cations (calcium, potassium, magnesium, ammonium and sodium sulphate) present within the carrageenan molecule shift. Resulting int at least one cation becoming dominant in the chemical structure. Producing, three types of carrageenan, each with varying properties and structures:

• Iota Carrageenan 

•  Kappa Carrageenan 

• Lamba Carrageenan 

  source
           
   It should be noted, only the high molecular (un-degraded) weight, sulfated polygalactan version of carrageenan is considered 'safe and fit' for human consumption; whilst, the low molecular (degraded) weight version of carrageenan is deemed unsafe and has shown to be carcinogenic.

        
           Dr. Joanne Tobacman in 1997 cited that carrageenan damages human cells in culture and destroys human mammory myoepithelial cells at concentrations low as 0.00014%.

           In 2006, Tobacman and her team showed  human cells (human intestinal epithelial cells) treated for 1 to 96 hours with high molecular weight lambda-carrageenan at a concentration of 1 micro gram/ml. Visible in the cells were pro-inflammatory cytokine,  interleukin-8*.

         The same team in 2008, concluded and sugguested that prolonged exposure to un-degraded carrageenan diet-wise, can and may play a role in the development of human intestinal disease.

 -------------------------------------------------------

The current research, simply concludes once a naturally occurring compound is processed for human commercial usage, the compound losses the right to be called 'natural'. Once chemical alterations to the original chemical structure occur,  negative consequences often proceed, as seen with carrageenan.  
Algae and other marine plants have been consumed for years and are still being consumed in its natural unprocessed state and the negative impact of carrageenan has not been an issue.   In other words, "if it ain't natural then why consume it?" 

Those who avoid carrageenan products because of allergic reactions have it 'easier' than those who are not that sensitive to the compound. Carrageenan is very much  a part of many food and non-food items ultilised on a daily basis. Ones best bet is to do their own research and make the best choice that suits them. Even though, products containing carrageenan have been known to cause stomach aches in some, the same product have no effect on others.

Enjoying a 100% carrageenan-free life may be impractical for some. Admittedly,  constantly reading labels before making a purchase can be a time consuming task. At the end of the day,  whether one decides to take time and constantly read ALL labels and avoid products containing carrageenan or continue to use the carrageenan-contaning products in limited quantities are practical solutions.

                                     Dr Greger's from Nutrition Facts opinion on Carrageenan.
                              ------------------------------------------------------------------------------------

*Interleukin-8 (IL-8) is a proinflammatory CXC chemokine that may function as a significant regulatory factor within the tumor microenvironment (Wilson & Waugh, 2008)

___________________________________________

Thank you for reading! 

Leave a ⓒⓞⓜⓜⓔⓝⓣ below.

Reference:
Anonymous. (N/S). CARRAGEENAN. Available: http://www.cybercolloids.net/library/jecfa/carrageenan. Last accessed 11th Oct, 2010.
Anonymous. (N/S). Carrageenan. Available: http://www.marcelcarrageenan.com/carrageenan.html. Last accessed 11th Oct,2010.  
Waugh,D & Wilson,C. (2008). The Interleukin-8 Pathway in Cancer. Clinical Cancer Research. 14 (21), 6735.  
Borthakur,A, Bhattacharyya, S, Dudeja,P and Tobacman, J. (2006). Carrageenan induces interleukin-8 production through distinct Bcl10 pathway in normal human colonic epithelial cells. Gastrointestinal and Liver Physiology.doi:10.1152/ajpgi.00380.2006  
Bhattacharyya, S, Borthakur, A, Dudeja, P and Tobacman, J (2008). Carrageenan Induces Cell Cycle Arrest in Human Intestinal Epithelial Cells in Vitro1. The Journal of Nutrition,Biochemical, Molecular, and Genetic Mechanisms. 138 (abstract), 469–475.  

Coumarin & Cinnamon ...Good OR BAD ?

Question: What do the following:  
A) Cinnamon (Cinnamomum cassia & Ceylon) 
B) Lavender (Lavandula spp.) 
C) Chamomile
D) Licorice
E) Strawberries, Apricots, Cherries,
F) Tobacco products and Rodent poison.
                All have in common? 
Answer: They all contain the phytochemical  called Coumarin (coo - mahr - in)

__________________________________________ 

Coumarin is said to have a sweet vanilla flavour and a hay-like aroma. It is quite popular in nature as such can be found in a number of plants as shown above.
Being deemed a phytochemical, the associated beneficial properties of coumarin incluldes: blood-thinning, anti-fungicidal and anti-tumor. In selected herbs & shrubs, it is found to act as a natural pesticide.
 
The key issue with coumarin, is the fact that it is toxic to the liver and kidneys once consumed above the tolerable level of 0.1 mg coumarin per kg body weight, as deemed by The German Federal Institute for Risk Assessment (BFR). Coumarin has the ability to alter the blood vessels, primarily veins and capillaries. By way of increasing the rate of blood flow in  veins whilst decreasing the permeability of capillaries, as such, the combined effect could lead to potentially fatal effects depending on the individual.
 
The BFR noted that once consumed, coumarin is metabolised to a compound (7-hydroxycoumarin) of lowered toxicity so in other words, it can be eliminated. Therefore, it is best to know the coumarin levels present in foods because high daily intakes of foods rich in the compound (over an extended period) could lead to potentially dangerous health effects.
☞On a Cinna-Note:

Consuming cinnamon (1 teaspoon 2 or 3 times daily) on a daily basis has shown to be beneficial for Type II Diabetics, in terms of lowering lowering blood glucose, triglycerides, and LDL cholesterol levels. Not all, cinnamon commonly found in stores are the same  coumarin-wise.

 Ceylon cinnamon is noted to have (0.004% coumarin per 100g)  much lower levels of coumarin than cassia cinnamon (5% per 100g).  To get a better picture:1 Teaspoon of Cassia Cinnamon contains  5.8 to 12.1 mg coumarin . ☚

So, the question is, should one be overly concerned with the coumarin in Cinnamon be it, ceylon or cassia?

It would seem that a key property of  coumarin is overlooked when it is discussed. Coumarin is a  fat soluble compound which means that in order for it to be released, it needs to interact with a fat solvent. In essence, unless a person is consuming cinnamon oil on a frequent basis, the likelihood of being exposed to coumarin by way of their daily cinnamon tea is minimal.  

Coumarin can be fatal to humans over a certain level, but it's fat soluble property reduces it's chances of leaching out in solvents other than fat or oil.
Note: Coumarin and Coumadin are not inter- changeable.

__________________________________________

Thank you for reading! 

Leave a ⓒⓞⓜⓜⓔⓝⓣ below.

_ 

Sources:

Anonymous. (unknown). §5. Coumarin: The Real Story vs. the SCCP Opinion SCCP/0935/05.. Available: http://www.cropwatch.org/nlet4art4.htm. Last accessed 07th October,2010
Anonymous. (N/S). Coumarin. Available: http://www.phytochemicals.info/phytochemicals/coumarin.php. Last accessed 7th Oct,2010.  
Smith, S.E. . (2010). Coumarin. Available: http://www.wisegeek.com/what-is-coumarin.htm. Last accessed 7th Oct,2010.  
Anonymous. (N/S). Coumarin. Available: http://microscopy.fsu.edu/phytochemicals/pages/coumarin.html. Last accessed 7th Oct,2010.
Khan, A, Safdar, Khan,M, et al. (2003). Cinnamon Improves Glucose and Lipids of People With Type 2 Diabetes. Available: http://care.diabetesjournals.org/content/26/12/3215.long. Last accessed 8th Oct,2010.
Cass, H. (N/S). Controlling Blood Sugar with Cinnamon. Available: http://www.life-enhancement.com/article_template.asp?ID=1153. Last accessed 8th Oct,2010.  

-->