Modern day chemistry methods discovered the unique ability of cinnamon to control blood sugar, and subsequently defy Type II diabetes and obesity in place of commonly used drugs like Avandia™.
In the name of controlling blood sugar, a pharmaceutical lab creation known as chromium picolinate has been stuffed into select cinnamon supplements. The rational is that your body needs it to lower the fat storing hormone insulin. But that hypothesis has failed scientific scrutiny.
Researchers at Harvard University found that supplementing with chromium
picolinate failed to elicit any significant weight loss.
One of the brightest minds in the field of medicinal chemistry was professor Diane Stearns, who studied chromium picolinate and how it behaved when exposed to the genetic map, DNA. Using state-of-the-art imaging, she looked at chromosomes before and after exposure to the Franken-chemical. The photography wasn’t pretty.
Looking at the snapshots of exposed DNA, it looked like a grenade went off in a lumber factory. Tiny pieces of DNA floated aimlessly in the Petri-dish. If this happens in the body, cancer can develop and spread like fire on a windy day.
The doses used in her study were similar to what a nutritional supplement would provide. But even so, people who supplement with the pharmaceutical chromium compound may be getting a lot more. Talking to the New York Times, Dr. Stearns said that, “Chromium accumulates in the body and you can get much higher levels in the tissues. Once inside a cell, it is very slow to leave.” Others have had similar findings.
Chemistry Professor Stephen Woski published his chromium picolinate research in the chemistry journal Polyhedron. Looking at its ability to slice DNA, he wrote, “The compound [chromium picolinate] was found to significantly increase lipid peroxidation in vivo. Thus, oxidative DNA damage (and lipid damage) from [chromium picolinate] in whole animals has been observed for the first time.”
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