The Safer Cinnamon
There are four common types of cinnamon: Vietnamese, Chinese (cassia), Indonesian, and Ceylon (true) cinnamon. Which is safest in terms of the level of coumarin, which may damage the liver at toxic doses?
There are four common types of cinnamon: Vietnamese, Chinese (cassia), Indonesian, and Ceylon (true) cinnamon. Which is safest in terms of the level of coumarin, which may damage the liver at toxic doses?
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