Hello, what type of cinnamon does Huel use in the Black Edition powder?
It’s several different types! We can’t share with you the % split but we can share with you that Cinnamon Swirl flavour contains a blend of Korintje Cinnamon, Ceylon, and Cassia.
Why do you ask?
Ceylon has the best properties in it. Cassia not so good.
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Okay, thanks.
From what I read, ceylon is the “better” type of cinnamon compared to cassia.
Just found this thread while looking for the same info and thought I’d clarify.
The reason we need to know what kind of cinnamon is used in Huel and in what amounts, is due to a toxic compound called “Coumarin” that is present in certain types of cinnamon, especially the more commonly used Cassia cinnamon.
The concentration of Coumarin in Cassia cinnamon is about 250 times higher than in the Ceylon variety, which contains only trace amounts. Coumarin has been proven to cause kidney, liver, and lung damage as well as potentially increase the risk of cancer if consumed in larger quantities, which is a risk factor for those of us using Huel as our primary food source.
The maximum tolerable daily intake of Coumarin is roughly 0.1mg per kilogram of body weight.
A single teaspoon of Cassia cinnamon can contain anywhere from 7-18mg of Coumarin and can take a healthy adult way over the limit.