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contains orders of magnitude more coumarin than Ceylon (true) cinnamon—typical cassia powders show coumarin in the low thousands of mg/kg while Ceylon samples are near or below detection limits—creati...
and Cassia are botanically distinct cinnamon types whose principal safety difference is the concentration of , a naturally occurring compound that is typically negligible in Ceylon and substantially h...
Most high‑lectin foods become much safer after proper wet‑heat cooking: red kidney beans in particular can drop from ~20,000–70,000 HAU raw to ~200–400 HAU after thorough cooking (FDA figure cited in ...
raises safety questions because cassia cinnamon commonly contains high levels of the naturally occurring compound coumarin, which regulatory bodies link to at sustained doses above a tolerable daily i...
Common foods with the most heat-stable lectins include certain grains (notably wheat through wheat germ agglutinin), some legumes and oilseeds (peanuts, certain beans), and a handful of mushrooms and ...
A single teaspoon of typical store‑brand contains on the order of about 7–18 milligrams of coumarin, a range supported by measurements of cassia ground cinnamon in retail markets . The Tolerable Daily...
Consumers can reduce BPA exposure mainly by choosing BPA-free materials like stainless steel or glass for bottles and avoiding known BPA uses such as epoxy-lined cans; many brands now sell BPA-free bo...