Yaaaa... I'm pretty sure the toxicity of the cinnamon they use is the least of your worries if you're consuming large quantities of Cinnabon. The cardiac arrest will get ya before the liver failure does.
(P.S. Cassia is the most prevalent cinnamon in North America. If you haven't gone out of your way to buy Ceylon, chances are you've been consuming Cassia your entire life, in any recipe you've made and in any product you've bought).
You know what this reminds me of though...........sorry for an OTP tangent..........
Is that most grocery stores, when selling anything from produce to meat to dairy have labels that could be considered incomplete or misleading.
In most cases, to most people, the missing or misleading information is not material. Does it matter to you if the yellow-fleshed potato is 'Yukon Gold'? Does the breed of cow matter to you when purchasing your steak?
For most people the answer is no, and it rarely, if ever, affects issues like allergens.
Notwithstanding that; people's common perceptions of what they are buying; and what they are actually getting if one were detailed and pin point accurate are often not reconcilable.
I've often thought all labeling should have to be more detailed. (not just food).
Though there's always a question of where to stop; as one doesn't want to read the encyclopedia when buying a carrot or a can of soup, or a towel for that matter.
Back to the potato question.........should the varietal name have to be accurate? For clarity, should the botanical name appear somewhere on the label?
http://potatoassociation.org/industry/varieties/yellow-potato-varieties
Should the cinnamon variety have to be stated?
What about which varietal of coffee bean is in that coffee?
Or which breed of cattle was used to make that ground beef?
What about sheets?
Should the weave have to be stated? What about the thread length?
When is 'Egyptian cotton' not what you think?
Tangent over, back to Union Station now....