Crazy for Cranberries

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Crazy for Cranberries

Did you know that cranberries were once a symbol of peace? This North American

berry, once considered an important food and medicine for native Americans, is a

rich source of antioxidants. Research has revealed more about this little

package of nutrients.

 

Cranberries were named for the appearance of the plant's bud and flower, which

look like the neck, head and bill of the cranes that trampled through the berry

bogs. Over time, it changed from " crane berry " to " cranberry " . Native American

Indians used the fruit for food, but they also used it as a preservative for

dried meat. The salt-dried game was pounded with cranberries and melted fat,

then shaped and stored in animal skins. The versatile berries were used for

treating wounds and dying fabrics. Cranberries were even sweetened with maple

sap, creating the first cranberry sauce. After the colonists arrived, they

eventually began incorporating the tart little berry into their own dishes.

One cup of cranberries is packed with 14 mg of vitamin C, 50 IU of vitamin A, 71

mg of potassium, and only 12 grams of carbohydrates. The acidity is also helpful

for a low carb diet; acid containing foods help to lower the glycemic value of

food, helping to control your insulin.

The juice of the cranberry has been used for centuries to treat urinary tract

infections. Once believed to acidify the urine, a 1994 Harvard study found that

cranberries actually contain tannins that reduce the bacteria responsible for

the infections. This is important information, for about 25% of the women in the

United States have at least one urinary tract infection in their lifetime. The

tannins in cranberries prevent E. coli, the main bacteria for these infections,

from sticking to the walls of the bladder and kidney. This same bioactivity has

also been found in similar substances in blueberries.

When shopping for cranberry juice, be sure to read the labels. Some " juices " are

loaded with sugar or are simply used as an addition to other juices. Look for

the pure, undiluted or reconstituted juice, unsweetened or sweetened with

alternatives like fructose or Splenda (never high fructose corn syrup).

Straight, unsweetened cranberry juice is really tart. I drink mine mixed with

grapefruit or a splash of orange juice to help it go down easier. Unsweetened

apple juice is also a good low glycemic mixer It is always better to mix it

yourself, so that you are in control, not the manufacturer. It is helpful to

drink the juice at least a few times a week as a preventive if you are prone to

such infections and also for the added nutritional benefits.

When cooking with cranberries, here are some helpful things to know:

 

Fresh, chopped cranberries can be sprinkled into salads as a colorful

addition.

 

 

Cranberries can be pureed in a blender with oranges or tangerines as a base

for relish. Add your own sweeteners and nuts to finish!

 

 

Cranberries can be baked in the oven. Just add about half as much water as

cranberries, sweeten and spice to taste, cover and bake about an hour at 350

degrees. Serve as an accompaniment to pork or chicken.

 

 

Dried cranberries are an easy addition to muffins, salads, slaws and anywhere

you want a tartly sweet flavor. The dehydrated berries can be softened by

soaking in cranberry, orange or lemon juice. Cover and store for a few hours or

overnight in your refrigerator until ready to use.

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

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