© Vanilla Bakery
A 2008 health law passed in Brussels limits the amount of cinnamon allowed in "everyday baked goods" to 15mg per kg of food.
The measure, following consultation with the European Food Safety Authority, aims to limit intake of coumarin, a naturally-occurring toxic chemical found in the most commonly used cinnamon, cassia.
About half the pastries tested in a recent study by the Danish Food Administration were over the limit.
An association of Danish bakers warns that unless a reprieve is granted, it would be "the end of the cinnamon roll as we know it".
Reader Comments
Are you serious? Is there such a thing? Do you know anyone who has gotten sick or died from eating too much cinnamon? IMHO this article reeks of bullshit. Just another attack on natural foods and herbs. Before too long anything grown will be deemed harmful.
is good for the pancreas. Hmmm maybe they want more diabetes. Perfect place to put cinnamon in a sweet danish!
Control that's the freedom we all have given up. Feeling helpless to change things or effect things is exactly where "they" want us. "IN OUR FEAR LIES THEIR POWER."
I wouldn't be so quick to cry foul. It appears there are more than one form of cinnamon (ex. Ceylon, Cassia). The cassia variant seems to have high amounts of coumarin, an anti-coagulant (reduces the body's blood clotting abilities). Consuming too much anti-coagulant could prove fatal, which is why it is used in rodent killers like Warfarin.
It appears the variant that does not contain coumarin is Ceylon cinnamon (Cinnamomum zeylanicum, also known as Cinnamomum verum), which apparently more expensive, hence the greater use of the cassia variant in commercial baked goods.
Here's an article explaining the differences:
[Link]
One Danish if it were solid cinnamon wouldn't harm.
The ban is because it has blood thinning properties and 'they' would like you to continue with your prescribed Warfarin, please.
I also chew the leaves of three times per day of Ginkgo Biloba. I must be close to death.
"t is very warming and helps to relieve aches and chilling in the early stages of cold and 'flu, and the feeling of debility that often remains after the initial feverish stage. It is helpful during convalescence after any illness, and Jean Valmet recommended giving Cinnamon to elderly people routinely during the winter to strengthen them and help them resist seasonal infections.