Cinnamon

When you consume sugars and carbohydrates, both are broken down to glucose and then sent to circulate the body. When there is an abundance of glucose, insulin makes the body absorb the glucose and use it for both energy and fat storage. Cinnamon is advantageous because of a water-soluble compound called methylhydroxychalcone (MHCP) that has the ability to imitate insulin and act at its receptor site to help modulate and balance blood sugar levels. The beauty of insulin and MHCP is they work together, synergistically, and more efficiently than they would on their own.