I was recently evaluating my diet for strengths and weaknesses and I came across some info on cinnamon and it's toxicity. Unfortunately for me, I happen to use it quite frequently, because I like the taste, and I've read about its various anti-inflammatory, antimicrobial, and antioxident properties. From what I understand, cinnamon contains coumarin, which is toxic and has deleterious effects on the liver and kidneys. Different types of cinnamon are safer, due to their varying levels of coumarin content.
Of course, all things in moderation is the safest route, but I'm wondering if anyone else knows of any spice, herb, or anything else we might be coming in contact with often that has these lower toxicity levels?