Monday, November 16, 2015

Recent research on cranberries

Image result for cranberries in a bag

Vintage Revere Ware Stainless Steel Steamer Insert - fits 7" Saucepans

For about 50 years I hardly used this handy piece that came with my Revere Ware set.  Things cook quickly and you don’t get water logged, tough vegetables.

I’ve been making a bowl of steamed carrots with a handful of cranberries and a touch of honey for breakfast.  Then the remaining water also makes a good hot drink, or is good for cooking brown rice.

  • Recent research has shown that it's not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs.
  • recent research has shown that the anthocyanin content of cranberries (the phytonutrients that give the berries their amazing red color) is increased in direct proportion to the amount of natural sunlight striking the berry. If berries floating on top of water get exposed to increased amounts of natural sunlight
  • whole cranberries consumed in dietary form—in comparison with purified cranberry extracts consumed in either liquid or dried supplement form—do a better job of protecting our cardiovascular system and our liver.
  • The cancer-preventive benefits of cranberries are now known to extend to cancers of the breast, colon, lung, and prostate.

From the Whole Foods newsletter, November 16, 2015

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