Cranberry (Vaccinium macrocarpa) prevents bacteria from entering the urinary tract, bladder and kidneys.
If you happen to have any of these bacteria mentioned above, consumption of this powerful plant won’t let bacteria survive because it accelerates their excretion.
As a delicious, refreshing fruit, rich in vitamin C, with a unique and a bit sour taste, many western food experts consider cranberry to be the healthiest fruit in the food chain.
It originates from North America, where the natives used it as a cure for many diseases. The Indians presented it to the immigrants in the first half of the 17th century. Cranberry reached Europe soil much later, but its great health properties weren’t immediately noticed. Nowadays, the fruit is most wanted in the UK, France and Germany and it’s the most valuable agricultural crop of American state of Massachusetts, which is the major global manufacturer.
In addition to vitamin C, it also contains a large amount of vitamin A, minerals, cellulose and many nutrients. It can be eaten fresh, dried, frozen, and is most often consumed as a juice. Studies have shown that three cups a day of this juice can increase the level of antioxidants and good cholesterol (HDL), while, at the same time, it reduces the risk of heart and vascular diseases by up to 40 percent.
Refreshing juice recipe: Put three kilograms of fresh cranberries in one liter of water and cook until the crust cracks. Blend the mixture and strain the juice through cheesecloth or a colander, add 250 g of sugar, boil for two minutes and remove the foam constantly. Pour the juice into warm bottles, let it cool and drink it.
The plant’s hippuric acid acts as a natural antibiotic with strong antifungal properties. Anthocyanins and proanthocyanidins help cell regeneration, responsible for vision. Thanks to the minimal amount of sugar, cranberry lowers blood glucose and is recommended for diabetics.