tasty cinnamon
Cinnamon cakes are fragrant and flavorful due to the yellowish-brown spice powder from the bark of the cinnamon tree, a member of the laurel family. It is one of the most powerful aromas that make baked cinnamon cakes exciting to the nostrils.
However, cinnamon is not only useful for enhancing the flavor and fragrance of food. In traditional Chinese medicine, cinnamon has long been used to improve blood circulation and restore vigor.
On the other hand, a British scientific study found that animals fed diets supplemented with cinnamon and oregano were significantly more energetic than those eating bland foods, a sign that their metabolisms were running faster and producing extra energy.
A USDA study also showed that cinnamon increased sugar metabolism 20-fold: at the same time, it made test subjects less likely to overproduce insulin, a fat-storing hormone.
Now that we know all these healthy properties of cinnamon, it is time to take advantage of the cinnamon-flavored foods that are available in the city.
Brussels sprouts
Brussels sprouts resemble tiny cabbages, sprouting from a thick stem, with small, firm, bright green heads. They were first cultivated 750 years ago in Brussels, the capital of Belgium.
According to a nutrition expert, Brussels sprouts contain a rich supply of cellulose, potassium, phosphorous acid, and sulfuric acid. They are also rich in incomplete protein, quite high in excess alkali with a good amount of vitamin A and trace amounts of vitamins B1, B2, B6 and niacin.
Sounds loaded with nutrients, indeed, but according to one food expert, Brussels sprouts contain sulfuric acid and are therefore less valuable as a food than other cabbage varieties.
They are best eaten steamed and sprinkled with crushed nuts and grated cheese. It is bad to boil them because they turn a terrible olive green color and their nutrients are lost in the heat. They can be eaten raw. Simply cut the young shoots lengthwise and then toss them into salads or dip them into your favorite sauce.