Type II diabetes is a condition in which the body does not know how to use insulin (1). Rather the sugar stays in the blood longer (1). Conventional treatment of type II diabetes involves taking medications that control blood glucose levels along with diet and exercise. There are unconventional agents for the treatment of type II diabetes, but the main one is cinnamon. With this substance, there may be hidden health benefits such as an antioxidant, reduction of inflammation, an antimicrobial agent, and alleviation of stomach problems (1). The great advantage of cinnamon is that it may have a benefit regarding blood sugar, lipid levels and body composition (1). The way that cinnamon may mechanically play a role in type II diabetes is in a specific type called cassia cinnamon. In cassia cinnamon there is a substance called hydroxychalcone, which is a polyphenolic polymer that can induce an insulin receptor by phosphorylation (2). With increased induction of insulin receptors, increased insulin secretion may occur, which will promote increased glucose uptake. Not only can cinnamon stimulate more insulin receptors, but it can activate a biochemical pathway that promotes glycogen storage through glycogen synthase (2). These are a couple of ways that cinnamon can act as an agent in type II diabetes. There are benefits and there are risks to ingesting cinnamon, which will be explained below. One risk associated with cinnamon is excessive intake. In Cassia Cinnamon there is another substance called coumarin which, if ingested in excessive quantities, equal to 50-7000 mg per day, can induce liver damage and in even lower quantities in patients who have a pre-existing liver condition (2). Not only can it cause liver damage, but it can interact with other herbs and reduce diabetes. antihypertensive drugs along with 20% take cholesterol drugs (3). The study results are based on average percent changes in blood glucose concentrations, and to determine whether significance exists, the alpha value is set to 0.05 (3). The mean percentage difference for the cinnamon group was 10.3 +/- 13.2% while for the placebo group it was 3.35 +/- 14.2% (3). With the calculated P value of 0.046, there is statistical significance between the placebo group and the cinnamon group (3). As for the other variables tested, such as cholesterol and triglyceride levels, there wasn't much difference between the two groups. Additionally, subjects experienced no effects from cinnamon throughout the duration of this study.