I know you weren't asking me, Stinky, but I'm going to tell you what I know anyway. Cinnamon contains a chemical, hydroxychalcone, that apparently promotes the uptake of glucose into muscle cells and other tissues. We suspect it does something to insulin receptors that helps them be less resistant to insulin. How it works precisely is still under debate. However it works, it works well and seems to really help pre-diabetic patients postpone the onset of diabetes. Helps early diabetic patients delay having to take oral medications and it sometimes helps the ones require meds use lower dosages. For really sick and brittle diabetics, its effects are less encouraging, but that's just the way that goes.Quote:
Originally Posted by stinkyattic
