One that discusses the currently available evidence from human trials, as well as the

things we know and believe to know about how cinnamon acts its anti-diabetic magic
qualitatively and quantitatively.
Before I even go into further details, though, I would like to address one of the
"cinnamon myths" that says that only the highly expensive Ceylon or Sri Lankan
Cinnamon would do the trick, while the commonly sold Cinamon cassia would be
useless or even dangerous due to its high (and in fact toxic) coumarin content.