Comments on: Mom’s Cannoli http://www.camillecusumano.com/articles/moms-cannoli/ Writer Tue, 31 Jan 2012 00:02:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Cinnamon http://www.camillecusumano.com/articles/moms-cannoli/comment-page-1/#comment-32 Cinnamon Tue, 17 Jun 2008 00:50:53 +0000 http://www.camillecusumano.com/?p=115#comment-32 Hi Camille What is sold in the USA as Cinnamon is actually Cassia which has 1250 times more coumarin than Ceylon Cinnamon. Please click the link under my name to read what the Federal Institute for Risk Assessment has to say about Coumarin Hi Camille

What is sold in the USA as Cinnamon is actually Cassia which has 1250 times more coumarin than Ceylon Cinnamon.

Please click the link under my name to read what the Federal Institute for Risk Assessment has to say about Coumarin

]]> By: camille http://www.camillecusumano.com/articles/moms-cannoli/comment-page-1/#comment-26 camille Mon, 16 Jun 2008 15:50:01 +0000 http://www.camillecusumano.com/?p=115#comment-26 Thank you for this tip. Re: the cinnamon: For years, my nose and taste buds have known that not all cinnamon is created equal, yet I've found scant literature on what is the best. Can you enlighten us further as to which cinnamon (or cassia) the major producers are selling in supermarkets? Although your site describes how to differentiate between cassia (inferior cinnamon substitute) and real cinnamon in the whole form, it doesn't tell us the same for ground cinnamon. You didn't explain why the consumer should care about coumarin consumption. Here is what I found (let me know if you concur): Coumarin is a naturally-occurring compound found in several plants, cinnamon and cassia included. It's not a huge theat to humans, but it can be toxic to liver and kidney and the FDA banned it as a food additive in the US in 1978. But the tobacco companies didn't stop adding it as an adulterant to cigarettes until 1997. I stopped eating cinnamon buns with my coffee because the cinnamon numbed my tongue so that I could not even savor a strong flavor such as coffee. I wonder if this overly numbing sensation is the inferior cassia, or just natural to some cinnamons? Furthermore, I see that herbalists consider cinnamon beneficial to treating pimples, skin inefections, breath, and weight loss. Re: the sugar in the recipe, I'll soon be posting an alternate cannoli recipe that I prefer. It uses a cornstarch pudding. more soon. Thank you for this tip.
Re: the cinnamon: For years, my nose and taste buds have known that not all cinnamon is created equal, yet I’ve found scant literature on what is the best. Can you enlighten us further as to which cinnamon (or cassia) the major producers are selling in supermarkets? Although your site describes how to differentiate between cassia (inferior cinnamon substitute) and real cinnamon in the whole form, it doesn’t tell us the same for ground cinnamon.
You didn’t explain why the consumer should care about coumarin consumption. Here is what I found (let me know if you concur):
Coumarin is a naturally-occurring compound found in several plants, cinnamon and cassia included. It’s not a huge theat to humans, but it can be toxic to liver and kidney and the FDA banned it as a food additive in the US in 1978. But the tobacco companies didn’t stop adding it as an adulterant to cigarettes until 1997.

I stopped eating cinnamon buns with my coffee because the cinnamon numbed my tongue so that I could not even savor a strong flavor such as coffee. I wonder if this overly numbing sensation is the inferior cassia, or just natural to some cinnamons? Furthermore, I see that herbalists consider cinnamon beneficial to treating pimples, skin inefections, breath, and weight loss.

Re: the sugar in the recipe, I’ll soon be posting an alternate cannoli recipe that I prefer. It uses a cornstarch pudding.
more soon.

]]> By: Cinnamon http://www.camillecusumano.com/articles/moms-cannoli/comment-page-1/#comment-25 Cinnamon Mon, 16 Jun 2008 11:07:25 +0000 http://www.camillecusumano.com/?p=115#comment-25 Try using real Cinnamon in your recipe and reduce on the sugar. You could also avoid the toxic effects of Coumarin in Cassia. The Cinnamon that we buy in the US is actually Cassia which could be toxic. Please click the link under my name to read more... Try using real Cinnamon in your recipe and reduce on the sugar. You could also avoid the toxic effects of Coumarin in Cassia.

The Cinnamon that we buy in the US is actually Cassia which could be toxic.

Please click the link under my name to read more…

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