Did you know that Americans consume some 400 million pounds of cranberries each year? 20% of which are consumed during Thanksgiving week. In addition to the well known “cranberry sauce”, cranberries can also be:
- added to pancakes (use ½ cup oatmeal and 4 egg whites, add cranberries and mix)
- served fresh in yogurt or cottage cheese
- added to cereal
- cooked together with apples to make a deliciously tangy apple sauce
What makes cranberries so good?
Preliminary research shows that cranberries have the ability to decrease total cholesterol and LDL, or bad cholesterol, and increase blood flow.
Cranberries are rich in flavonoids. These phytonutrients have been shown to inhibit certain types of cancer.
New research suggests compounds found in Cranberries may inhibit ulcer-causing bacteria from sticking to the stomach wall.
Polyphenolic compounds found in Cranberry may help to protect against neurodegenerative diseases, and the memory and coordination losses often associated with aging.
Urinary Tract Infection
The Proanothcyanidins found in Cranberries can prevent urinary tract infections by inhibiting E. coli bacteria from attaching to the urinary tract wall. The National Kidney Foundationrecommends drinking at least one large glass of cranberry juice a day to help maintain urinary tract health.
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