Thanksgiving Week: What’s So Great About Cranberries?

Thanksgiving Week: What’s So Great About Cranberries?

Get this:  there’s a Cranberry Institute. How cool is a berry that has its own institute? (Do all berries have their own institute? I should look into that.)
When you have your own institute you can fund all sorts of studies. According to the Cranberry Institute’s website, one such study revealed cranberries to be “phytochemical powerhouses packed with five times the antioxidant content of broccoli. When compared to 19 other common fruits, cranberries were found to contain the highest level of antioxidant phenols.”

The cranberry may be a little tart, but there can be no doubt about its status as a super food. We’ve known for a long time that cranberry juice has the ability to help prevent urinary tract infections. Cranberries contain hippuric acid, which inhibits E. coli bacteria from attaching to the walls of the urinary tract. According to research presented by Catherine Neto, (University of Massachusetts Dartmouth),  “the same compounds that helps to prevent urinary tract infections may also help prevent cancer.” New and on-going research also suggest that cranberry has an antibacterial agent which helps prevent peptic ulcers, and bacteria from attaching to our teeth promoting good oral health. They are a great source of vitamin C, K, manganese, and fiber and can contribute to a healthy heart.
Just think, all those Cosmos you were drinking in the ’90s were actually good for you!

Preparation:
Fresh or dried cranberries have the highest levels of antioxidants. Fresh cranberries are hard to come by most of the year.  But right now until December you can find fresh or fresh frozen cranberries aplenty. For the rest of the year, keep dried cranberries in the house and throw them into salads, granola, trail mixes and even cookies for an extra boost.
Cranberry Recipe

http://www.sweetpotatochronicles.com/2010/10/no-kidding-around-cranberry-sauce.html

By Heidi Pyper

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