Dear ,
If you're
working to lower blood sugar naturally…
These two foods can help.
Let’s start with the one that smells like a bakery and tastes like comfort.
Cinnamon has been treasured as
both food and medicine for thousands of years. Ancient Egyptians valued it more than gold—for good reason. It was used to preserve food, soothe inflammation, and even boost brain function.
And now, modern research confirms what traditional wisdom has long suggested…
When used daily, cinnamon has been shown to support healthy blood sugar,
improve insulin sensitivity, and promote healthier levels of LDL cholesterol, triglycerides, and total cholesterol.
And here’s the best part: Just half a teaspoon a day was all it took to achieve these results.
Of course, it works best as part of a nutrient-dense, ancestral-style diet. But here are a few easy (and tasty) ways to get more of it
every day:
🍐 Poached pears with cinnamon, erythritol & coconut cream
🥤 Add ½ tsp to a protein smoothie with cacao, turmeric, & ginger
🥞 Cinnamon Paleo pancakes!
🍎 Combine with erythritol for a DIY cinnamon “sugar” topping
☕ Mix into your morning coffee
🥘 Add to slow-roasted meats with turmeric, coriander & yogurt-based sauce
And like any good recipe, balance matters…
This second food in the pair brings a different flavor—bitter, but no less important.
Long valued in traditional medicine, it’s now being studied for its potential to support insulin sensitivity, glucose uptake, and healthy liver function.
Learn more about this liver-loving 'fruit' »
To
your health,
Healing Gourmet
P.S. If you’re diabetic, it’s important to understand your liver type.
When your liver is sluggish, fatty, or out of sync, it can
silently disrupt blood sugar balance—no matter how clean you eat.
Understanding how your liver works could change how you manage your metabolism.
Discover your liver type today»
Reference: Bolin Q, Panickar KS, Anderson RA. Cinnamon: Potential Role in the Prevention of Insulin Resistance, Metabolic Syndrome, and Type 2 Diabetes. J Diabetes Sci Technol. 2010; 4(3): 685–693.
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