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Why We Make Stabilicinn in Small Batches (and Why You Pay $0 to Reserve)
By Stabilicinn Short answer: Stabilicinn is made in a 100-gallon tank, which yields 400 bottles of 32 oz or 800 bottles of 16 oz. Instead of making product that waits in a warehouse, we brew a batch when reservations fill the tank. You pay $0 to reserve, your card is charged only when the batch goal is met, and orders ship within 3 weeks of that. From retail shelves to direct-to-you Stabilicinn was originally made primarily for sale in Vitamin Shoppe’s 700+ stores nationwide. Retail distribution meant large production runs... Read more...
How to Read a Dietary Supplement Label
By Stabilicinn Short answer: Check the Supplement Facts panel for serving size and servings per container, read the full ingredient list (including the species and origin of any botanical), look for the FDA disclaimer next to any health statement, and check for third-party certifications such as kosher or non-GMO. 1. The Supplement Facts panel In the United States, dietary supplements carry a “Supplement Facts” panel rather than “Nutrition Facts.” It lists the serving size, servings per container and the amount of each dietary ingredient per serving. Example: Stabilicinn’s serving size... Read more...
A Short History of Cinnamon: From Ancient Trade to Your Kitchen
By Stabilicinn Short answer: Cinnamon is one of the oldest traded spices. It was prized in the ancient Mediterranean world, its source was long kept secret by traders, and from the 1500s onward Portuguese, Dutch and British powers in turn fought to control Sri Lanka’s cinnamon. Today Sri Lanka still produces most of the world’s true cinnamon. An ancient luxury References to cinnamon-like spices appear in very old texts from Egypt, the Hebrew Bible and classical Greece and Rome, where it was used in perfumes, incense and as a mark... Read more...
8 Easy Ways to Make Stabilicinn Part of Your Daily Routine
By Stabilicinn Short answer: Take one fluid ounce (30 mL, about 2 tablespoons) once a day, around the same time each day, and finish it within 10 minutes. Drink it straight, or stir it into a drink or food you already have every day. Results in 2 weeks of consistent daily use. The basics Measure: 1 fl oz / 30 mL. A shot glass or a 2-tablespoon measure works well. Timing: same time each day. No need to schedule around meals. Finish within 10 minutes to maintain the effective concentration,... Read more...
Cinnamon Polyphenols, Explained
By Stabilicinn Short answer: Polyphenols are a large family of natural plant compounds found in foods like tea, cocoa, berries and spices. Cinnamon is especially rich in a type called procyanidins, including the less common “type-A” form. Along with cinnamaldehyde (the compound responsible for cinnamon’s flavor and aroma), these are among the most studied components of cinnamon bark. What polyphenols are “Polyphenol” describes a chemical structure: molecules built from multiple phenol rings. Plants make thousands of different polyphenols, partly to protect themselves from UV light and pests. Familiar examples include... Read more...
Liquid vs. Capsules vs. Powder: Why the Form of Cinnamon Matters
By Stabilicinn Short answer: Ground cinnamon and cinnamon capsules have to be broken down in the digestive tract before their polyphenols can be released and absorbed. A liquid extract delivers those compounds already dissolved in a filtered, active form. According to Dr. Jayasena’s research, polyphenols from Stabilicinn are rapidly absorbed, up to 90–98% of the consumed dose, compared with 39–53% from powder in capsules. Three common forms Ground cinnamon (powder) The spice in your kitchen: dried bark, ground fine. It’s easy to sprinkle on food, but the amount you get... Read more...
Meet Dr. Sumedha Jayasena, the Scientist Behind Stabilicinn
By Stabilicinn Short answer: Dr. Sumedha Jayasena is a Sri Lankan-born biotechnology scientist who holds over 30 patents worldwide. He combined his culture’s centuries of knowledge about Ceylon cinnamon with modern Western scientific training to bio-engineer the liquid extraction process behind Stabilicinn. He is a co-owner of the company. Roots in Sri Lanka Dr. Jayasena grew up in Sri Lanka, immersed in a culture with centuries of knowledge about the health benefits of its local natural resources. Ceylon cinnamon, the island’s most famous export, was one of these ancient Eastern... Read more...
How True Ceylon Cinnamon Is Harvested in Sri Lanka
By Stabilicinn Short answer: Ceylon cinnamon is grown on family farms in Sri Lanka’s Southern Province. Trees are coppiced (cut back) so they sprout many shoots, which are harvested, scraped and hand-peeled by skilled cinnamon peelers. The thin inner bark is rolled by hand into long quills, dried and graded. The trees regrow for repeated harvests. Where it grows True cinnamon grows in Sri Lanka, Madagascar and the Seychelles, but Sri Lanka produces the large majority of the world’s supply. Pure Ceylon cinnamon thrives in Sri Lanka’s Southern Province, where... Read more...
What Is Coumarin, and Why Does the Type of Cinnamon Matter?
By Stabilicinn Short answer: Coumarin is a naturally occurring plant compound with a sweet, hay-like smell. It is a blood thinner and a potential liver toxin under long-term use in high concentration. Cassia cinnamon, the common supermarket kind, can contain high levels of it. Ceylon (“true”) cinnamon contains negligible amounts. If cinnamon is part of your daily routine, the type matters. What coumarin is Coumarin occurs naturally in a number of plants, including tonka beans, sweet clover, woodruff and Cassia cinnamon. It gives freshly cut hay part of its scent.... Read more...
Ceylon vs. Cassia Cinnamon: How to Tell the Difference
By Stabilicinn Short answer: Ceylon cinnamon (Cinnamomum zeylanicum) comes from Sri Lanka, has thin, layered, papery bark and a mild, sweet flavor, and contains negligible coumarin. Cassia cinnamon (Cinnamomum cassia and related species) comes mainly from China, Vietnam and Indonesia, has a single thick, hard layer of bark and a strong, spicy flavor, and contains much more coumarin. Most cinnamon sold in North American grocery stores is Cassia. Two spices, one name “Cinnamon” is a common household name, but the word on a spice jar can describe the bark of... Read more...