Cranberries

Cranberries are one of three fruits native to the United States and Canada. They grow in fruit beds called bogs. The most common way of
harvesting cranberries is to flood the fruit beds and “beat” the fruit loose using a specialized harvester. The floating fruit is then gathered and loaded
onto trucks for delivery to a receiving station.

Historically used as both a culinary ingredient and as medicine by Native Americans, cranberries first became popular in our culture during the
Revolutionary War. Henry Hall, a war veteran, planted the first commercial cranberry beds in Dennis, Massachusetts, in 1816. Today, cranberries
account for nearly 40,000 acres across the northern United States and Canada, and over 300 million pounds of the berries were sold in 2004 to
become fresh, frozen, juiced, dried, jellied, sauced, and even “pilled” products.

Where Are Cranberries Grown?

They are mainly grown commercially in Wisconsin, Massachusetts, New Jersey, Oregon, Washington, and also in the Canadian provinces of British
Columbia and Quebec.

Why Should I Eat Cranberries?

Cranberries are rich in fiber and are an excellent source of vitamin C and phytonutrients, such as flavonoids and proanthocyanidins (PAC). They
contain more phenolic antioxidants than nineteen of the most popular consumed fruits according to a study published in the Journal of Agriculture
and Food Chemistry.

Home Remedies

A lot of the initial work with cranberries, especially with its role in fighting urinary tract infections (UTIs), was anecdotal. It was mom’s advice and she

knew it worked. Now research is finding that mothers were right all along! The National Institutes of Health has twelve studies underway focusing
primarily on further defining cranberries’ activity against UTIs.
According to Martin Starr, PhD, scientific advisor to the Cranberry Institute, cranberries are not only nutritious but have unique antiadhesion and
antibacterial properties not found in other fruit:
There have been multiple clinical studies done using cranberry juice and it turns out that cranberry has unique antiadhesion properties that
prevent certain harmful bacteria from sticking to cells in our body. This newer concept of antiadhesion is not just limited to UTIs [urinary tract
infections] but potentially other harmful bacteria as well, including those responsible for stomach ulcers and gum disease.

Lifesaver!

CANCER: Multiple studies have found that flavonoid compounds including anthocyanins, flavonols, and proanthocyanidins, found naturally in

cranberries, may be able to fight leukemia, breast, lung, colon, and potentially many other types of cancer.

HEART DISEASE: Flavonoids may also reduce the risk of atherosclerosis. The flavonoid and phenolic compounds in cranberries have been

shown to reduce LDL (“bad”) cholesterol, a known risk factor for atherosclerosis, while potentially raising protective HDL (“good”) cholesterol.
Amazingly, cranberry juice may be as effective in fighting heart disease as using the whole cranberry!

DIGESTIVE HEALTH: Cranberry juice has been shown to inhibit the bacteria associated with peptic ulcers, H. pylori. Though most ulcers are

not life-threatening, H. pylori bacteria has been associated with stomach cancer, acid reflux disease, and gastritis. Cranberries’ properties have
also been shown to help reduce diarrhea.

PERIODONTAL DISEASE: In a study that appeared in the Journal of the American Dental Association, a component of cranberry juice was

demonstrated to have the ability to stop bacteria from adhering to teeth and gums, thus reducing dental plaque and periodontal disease.

Tips on Using Cranberries

SELECTION AND STORAGE:

• Purchase prepackaged in plastic bags. Look for plump, firm, and bright berries.
• Besides raw cranberries, you can also purchase dried (usually sweetened), juice (sweetened and unsweetened), sauce, jelly, and even
cranberry supplements.
• Store cranberries in the crisper section of the refrigerator, in their original bag, for up to four weeks, or in the freezer section for up to six
months.

PREPARATION AND SERVING SUGGESTIONS:

• Unsweetened juice can be rather bitter tasting by itself, so it’s best mixed with equal parts of apple juice or any other sweet juice of choice. It
also comes in the “cocktail” form, sweetened or artificially sweetened.
• Topping a bowl of cereal with a small handful of dried cranberries, tossing in a salad, or including as a focal point to almost any side dish (such
as a cranberry pilaf) adds that “sweet-tart” taste that’s delightful.