More has been written about cinnamon for type 2 diabetes than about any other herbal remedy. There really are two different kinds of cinnamon, and they work in different ways.
The dull gray, bitter curry powder cinnamon that appears in the capsules may contain compounds that change insulin sensitivity. The red, aromatic, sweet smelling kind of cinnamon used in baking in the Western world slows the rate at which the stomach empties digested food to the intestines, where sugars can be absorbed.
If you happen to be on a relatively high-carb diet, possibly because you can’t afford or choose not to eat meat, then adding the Cinnamomum cassia cinnamon to your treatment plan may make a real difference in your blood sugar control. This kind of cinnamon is very inexpensive, and you don’t need more than 3,000 mg a day. In reality, taking more than 3,000 mg a day lessens its effects.
If you are on any kind of carbohydrate-restricted diet, then the brightly colored, sweet-smelling cinnamon that is typically added to oatmeal, apple pies, and cinnamon rolls makes a slight but probably measurable difference in how quickly your digestive tract releases digested sugars into your bloodstream.
There is no standard dosage, because this absolutely, positively (no matter what you may have read elsewhere) is not the kind of cinnamon tested in most of the medical studies. And even though it slows down the absorption of sugars, it’s really not enough to justify adding cereal, pie, and cinnamon rolls to your healthy diabetic breakfast.
It is best to stick to the capsules of Cinnamomum cassia you find on the supplement shelf if you want to use cinnamon for diabetes. You probably would not enjoy the taste of a curry cinnamon tea, and eating curries on rice and noodles is not going to help you keep your blood sugar levels in control! But even better, stick to a diabetic diet so you can keep your need for both herbs and medications to a minimum.