POWER FOODS: Cinnamon

This ubiquitous and historic spice may benefit your cholesterol levels, blood sugar and so much more.

Here's something that may come as a surprise: That cinnamon you've been stirring into your oatmeal cookie dough and sprinkling on raisin toast is probaly cassia, a close relative of Ceylon, or true cinnamon.  Like Ceylon, cassia comes from the bark of tropical evergreen trees typically found in Asia.  Bold and spicy, it has long been the American favorite ( and the FDA allows it to be sold as "cinnamon"): Europeans prefer the subtler, citrusy Ceylon.  Both were cornerstones of the lucrative spice trade dating back to the 16th century and they continue to deliver a host of benefits for cooking and health.

Power up this weekend.