This week a useful study on the learning boosting properties of cinnamon, a free CAM Conference Webinar on Detoxification and a simple cooling ice cream recipe with just 5 ingredients.
Cinnamon May Aid Learning Ability
A study published in the journal Neuroimmune Pharmacology found that mice improved in learning ability after consuming cinnamon.
Researchers found that the hippocampus of poor learners has less CREB (a protein involved in memory and learning) and more alpha5 subunit of GABAA receptor or GABRA5 (a protein that generates tonic inhibitory conductance in the brain) than good learners.
The mice were fed ground cinnamon, which their bodies metabolised into sodium benzoate, a chemical used as a drug treatment for brain damage. When the sodium benzoate entered the mices’ brains, it increased CREB, decreased GABRA5, and stimulated the plasticity (ability to change) of hippocampal neurons. These changes led to improved memory and learning amongst the mice.
However, the team detected that not all types of cinnamon are equal. Of the two major types of cinnamon available – Chinese and Ceylon – Ceylon cinnamon is purer, and Chinese cinnamon contains a molecule associated with liver damage. Read more.
CAM Conference Webinar: Detoxification
This hour-long webinar is completely free to attend, interactive, and CPD accredited by BANT (or pending).
Detoxification – the gut flora’s role in our modern toxic world (Tue, Sep 20, 2016 6:30 PM – 7:30 PM BST)
A strong protective gut flora and lining is believed to provide us with some protection against the absorption of toxins and heavy metals. Specific probiotics have been shown to bind to such heavy metals. Specific probiotics have been shown to bind to such heavy metals and toxins. These bacteria are known to then be excreted from the body via regular stool movements opposed to being absorbed into the blood stream.
In this webinar Natalie Lamb will discuss the research behind certain environmental toxins and how our gut flora either protects us, is harmed by them or is even part of the problem. Register here.
No Churn Vegan Chocolate Ice Cream
A 5 ingredient no churn vegan chocolate ice cream that has all the creaminess, flavour and richness of the real thing! Naturally sweetened, vegan and gluten free.
- 2 cans coconut cream OR full fat coconut milk, chilled overnight in the fridge (
- 80g unsweetened cocoa or cacao powder
- 350 – 400g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
- 1 tsp pure vanilla extract
- 125ml unsweetened almond milk
- 1/2 tsp cinnamon (optional)
- Add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
- Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
- NOTE: If using coconut milk, use less dates as they’ll be less volume.
- Whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
- Taste and add date paste / cocoa as needed.
- Transfer to a parchment-lined freezer-safe container, freeze.
- Take out in a couple of hours for a chilled mousse-like ice cream or overnight for a firmer ice cream.
- Get out at least 20 minutes prior to serving.