The Benefits of Cranberries
Youve probably seen popular articles pitching cranberries as a "superfood." The fresh berries provide a good source of fiber and modest amounts of vitamin C and minerals.
Interestingly, their superfood status derives from their abundance of health-promoting phytocompounds- chemicals manufactured by plants for their own defense. We benefit from their anti-inflammatory, antibacterial, and antioxidants compounds.
Preventing Urinary Tract Infections
May women swear by (powdered) cranberry supplements to prevent recurrent urinary tract infections (UTIs). Research demonstrates that one of the berry's unique phytocompounds, a proanthocyanidin , may prevent bacteria from attaching to the stomach walls.
Researchers caution while cranberries may help prevent infections and boost your immune system, they don't treat infections. If you suspect you have UTI, or if you have stomach pains, see a doctor.
More Cranberry Benefits
Medical researchers have also begun investigating the potential of these berries for preventing or treating heart disease, various forms of cancer, oral and gastrointestinal disorders, and viral diseases.
Researchers suggest that the "mixed outcomes" that have so far emerged from clinical studies involving cranberry products probably result from their use of mishmash of products whose "bioactive" constituents weren't well characterized or standardized, that were delivered in wildly different dosing regimens, or in trails that failed to measure how well the test subjects adhered to the protocol. Given the powerful potential of the cranberry's chemistry, more research into medicinal uses will undoubtedly continue.
Always consult with your healthcare professional before taking cranberry (or any herb) for medicinal purposes. Like most plant medicines, cranberries may interact with other drugs you are taking.
Cranberries Are Good to Eat!
Given the mouth puckering tartness of the berries, most juices are prepared cranberry products and recipes for home preparation call for large quantities of sweeteners. Try stewing fresh berries into a relish with pears, apples, or apple butter, or chopped dates or dried apricots. If the relish is still too sour, add a little sweetener of choice.
Beets and cranberries, the root and fruit of the fall season, pair well together in soups, sauces, relishes, and chutneys.
Here is a tasty relish that combines the two:
Cranberry-Beet Relish
Ingredients
- 2 cups of fresh cranberries
- 2/3 cup frozen apple juice concentrate, thawed
- 2 large beets, cooked, peeled, and finely chopped
- 1 to 2 apples or pears, chopped
- 3/4 cup apple cider
- Salt to taste
Directions
- Bring cranberries and apple juice to a boil. Simmer until cranberries pop. Add beets and salt.
- Alternatively, simmer one or two chopped apples or pears in apple cider until the fruit is soft; add cranberries and continue simmering until they pop. Then, stir in beets and salt. Add a tablespoon or two of your favorite sweetener if the mixture isn't quite sweet enough.
