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Berry Good

By Chelsea Fisher

If you’ve ever eaten a fresh cranberry or tasted pure cranberry juice (the kind without added sugar) you might have an idea of how strong cranberries are on cancer-causing free radicals. That sour bite is packed with antioxidants, fiber, and tons of vitamins and minerals that help us stay healthy.

Cranberries also have antibacterial properties, and fresh cranberry juice has been widely studied for its effects on urinary tract infections.  Studies have found that pure cranberry juice can help prevent UTIs by blocking bacteria from attaching to our cells.  No matter what your reasons are for eating cranberries or drinking the pure juice, keep it up because these little berries certainly have beneficial properties.

Ann’s Tips

Fresh cranberries should be a deep crimson red and firm to the touch, hard in fact. Cranberries freeze extraordinarily well, so when they are in season, buy a few pounds and store them in your freezer, or buy commercially frozen cranberries as a good standby.  I also keep dried cranberries on hand to add to oatmeal or compotes.

Fresh cranberries are unbelievably tart to eat on their own and need a lot of sweetening.   To keep them lower on the glycemic index, try cooking them using either agave nectar or honey as a sweetener.  Spoon for spoon both of these are twice as sweet as sugar.  If that’s not a concern, cook your cranberries with brown sugar, or maple syrup to taste, but don’t use so much as to lose their wonderful tartness.

Recipe Tips

When you bring cranberry sauce to the Thanksgiving table, leave the canned stuff in the cupboard. Fresh cranberry sauce is so easy to make and it’s so delicious. Try making our Healthy Holiday Cranberry Sauce for a true crowd pleaser.  Fresh cranberries are delicious cooked in combo with sweeter fruits such as golden delicious apples or Bartlett pears. These combos make great compotes to eat topped with yogurt for breakfast or as a snack.  Dried cranberries are great to keep around the house for snacking and can be used in our Cranberry Walnut Scones and our Warm Colorful Quinoa Salad.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature, plus recommendations of the Academy of Nutrition and Dietetics, the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, and our team of editors work to help our readers discern truth from myth.

The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.

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