Milk

Ground cinnamon is made from grinding the inner bark of trees from the species Cinnamonum.

Cinamonum Verum is considered the true cinnamon, however most cinnamon sold is from a related species and is called cassia to distinguish it from true cinnamon. So one has to check the ingredients on the jar to determine if it is true cinnamon or related cassia. The flavour of the cinnamon from different species have different flavours and this is important to some people and some recipes.

A critical difference between Ceylon and Cassia is the coumarin content of Cassia. Cassia cinnamon is the main source of coumarin in the human diet.Coumarin is a naturally occurring toxin which has the potential to damage the liver in high doses. Cassia contains high levels of coumarin, whereas Ceylon contains either undetectable levels or only traces of coumarin.

Recent studies have revealed that regularly consuming Cassia cinnamon powder could be problematic, resulting in potentially harmful levels of coumarin intake. For example, one study estimated that small children eating oatmeal sprinkled with cinnamon a few times a week would exceed the established safe upper limit of exposure. Similarly, they concluded that adults who are heavy consumers of culinary cinnamon or take powdered cinnamon supplements could also reach potentially unsafe doses.

Here is a list of cinnamons that are grown commercially for the spice in order of 'sweetness':

Cinnamonum Loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)

Are the sweetest and strongest varieties. Vietnamese cinnamon is considered by many to be the world's finest cinnamon.

Cinamonum Verum (Sri Lanka cinnamon or Ceylon cinnamon)

Has a much different flavor: a less sweet, more complex, citrusy flavor. Ceylon cinnamon is also known as "old-fashioned cinnamon" and is the preferred cinnamon in many areas: The special flavours of English and Mexican sweets comes from Ceylon cinnamon. Ceylon cinnamon has a higher oil content and a sweeter flavour than cassia.

For fine desserts Ceylon Cinnamon is an absolute must because it is subtle, smells very mild and is slightly sweeter in taste. It never takes centre stage in the recipe but adds a very complex flavour, sophistication and fragrance.

Ceylon Cinnamon tends to be expensive because of the hand crafted process needed to harvest it and roll it in multiple thin layers.

And then there are the 'Cassia' cinnamons:

Cinnamonum Cassia or Chinese cinnamon)

Cassia Cinnamon is a hard bark that is spicy, smells pretty strong and sometimes bitter.

It has the strong, spicy-sweet flavour.

Cinnamonum Burmannii (Korintje, Padang cassia, or Indonesian cinnamon)

"Supermarket cinnamon," as used by 70% of North Americans.

It comes in A, B and C grades. B and C grades are sold in supermarkets and price clubs, and large containers at low prices generally means C-grade cinnamon, and can be bitter and astringent. A-grade Korintje cassia is sweet and mellow.

I believe we need water more than milk for our bodies to function efficiently. And lots of people have trouble digesting dairy products. So I think water is better. but I love milk!

A healthy diet could include both skim milk and water, so the question is really moot. 32 oz of milk a day would completely satisfy the RDA of calcium and about half of a person's protein requirements on a 2000 calorie diet for a day. Given that most people consume more fluid than this in a day, the rest could very well be water.