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The
doctors were researching the finding that these same people
had a significantly lower incidence of urinary tract infections
(UTIs) such as cystitis and pyelonephritis.
By the 1960s, when doctors were dispensing antibiotics like
candy, the use of cranberries to counteract UTIs had fallen
out of favor. Researchers claimed that tests showed the acidifying
effect of cranberries and cranberry juice was inadequate to
prevent infection.
However, as late as 1994, a Harvard University study involving
153 elderly women with repeated urinary tract infections showed
that regular consumption of cranberry juice cocktail decreased
the frequency of UTIs. In a clinical trial from Weber State
University in Utah, a concentrated cranberry product in dehydrated,
capsule form - equivalent to 12 to 16 six ounce glasses of
cranberry juice a day - was found to be equally effective.
Some health professionals recommend the capsules over cranberry
juice because of the sugar content of cranberry cocktail and
the unpalatable taste of the unsweetened juice.
For many years it was believed that cranberries prevented
or cured urinary tract infections by acidifying the urine,
thus creating an inhospitable environment for the Escherichia
coli (E coli) bacteria usually responsible for UTIs.
However, a benchmark study by a team of scientists at Rutgers
State University in New Jersey, published in the New England
Journal of Medicine on October 6, 1998, disclosed that condensed
tannins, called proanthocyanidins, are the compounds in cranberries
responsible for preventing and treating UTIs. They work, not
by making the urine more acid, but by preventing the bacteria
from binding to the wall of the urinary tract. This non-adherence
renders the bacteria harmless. The researchers used a process
called bioassay-directed fractionation to isolate the compounds,
a process that took almost five years to complete.
In addition to its principal role in combating urinary tract
infections, researchers are finding that cranberries may also
have broad-spectrum antibiotic value against E. coli and other
harmful bacteria. In a study conducted at the University of
California at Irvine, two batches of soy broth, one with cranberry
juice concentrate and one without, were incubated for a 24-hour
period. According to the research letter published in The
Journal of the American Medical Association, the broth containing
the cranberry juice showed a significantly lower growth of
bacteria than the one without.
Dentists in Israel report that cranberries and cranberry juice
contain specific compounds that can block the formation of
dental plaque and potentially lessen tooth decay and gum disease.
Test tube research at the University of Wisconsin indicates
that cranberry juice may help keep LDL cholesterol (the bad
type of cholesterol) from oxidizing. If confirmed, the consumption
of cranberries or cranberry juice will help prevent the build
up of cholesterol plaque in arteries, the major cause of heart
disease and stroke.
Cranberries are an excellent source of vitamins A and C and
potassium. Although cranberry juice contains some tannins,
it will not interfere with the absorption of minerals. Furthermore,
some older people with too little stomach acid, or those taking
acid suppressors, may find that their ability to absorb vitamin
B12 is impaired. Cranberry juice appears to enhance the absorption
of this important vitamin in such cases.
Recommended Dosage
Health professionals recommend one capsule or tablet of a
concentrated cranberry juice extract (400mg) two to four times
per day. Two to three large (16oz.) glasses of cranberry juice
may also be taken, but avoid the highly sugared cranberry
"cocktails." It's hard to drink too much cranberry
juice. The only contraindication is that diarrhea may develop
with a very high consumption, such as three to four liters
per day.
If you prefer your medicine as food, try the following two
recipes:
Herbal Cranberry Punch
· 1 quart of unsweetened cranberry juice
· 1 cup of fresh lemon balm leaves
· ¼ cup of fresh lavender flowers (or 1 Tbsp.
of dried)
· 2 cinnamon sticks, broken
· 6 whole cloves
Bring two and a half cups of water to the boil while adding
the lemon balm, lavender, cinnamon and cloves. Reduce the
heat and simmer for 10 minutes. Remove from the heat and steep
for another five minutes. Strain and combine with the cranberry
juice in a pitcher. Add honey to taste as a sweetener. May
be served cold or heated with more spices if desired as a
mulled drink. May also be combined with other fruit juices
for a variety of flavors.
Cran-Apple Crisp
· 4 organic apples, such as Gala, cored, peeled and
diced
· ½ cup of dried cranberries
· ½ cup plus 1 Tbsp. of whole wheat flour
· 1/3 cup of brown sugar
· 2 Tbsp. of honey
· Juice of ½ lemon
· ½ cup of whole oats
· ½ cup of ground almonds (other nuts may be
substituted)
· ½ cup of butter, melted.
Combine the apples, cranberries, one Tbsp. of flour, honey
and lemon juice and pour into a greased, eight-inch baking
dish. In another bowl blend together the half-cup of flour,
brown sugar, oats, nuts and butter. Pack this mixture over
the fruit. Bake at 375ºF for about 45 minutes until the
top is brown and crisp.
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