Cranberry sauce good for you , can of sugar not good.
Well let me first say the cranberry sauce I'll be talking about here is homemade, not mass produced sugar jelly in BPA lined cans. On the health side, recent research shows that cranberry could become a possible cure for stomach infections. Animals with stomach viruses that were given cranberry, and had results that were overwhelmingly positive. The virus didn't spread nor did it latch on to red blood cells.
While cranberries were known throughout northern Europe,
cranberry sauces and juices were first made by American settlers in 1683. The Pilgrims learned all about cranberries from the Native Americans, who recognized the natural preservative power (benzoic acid) in the berries, and often mixed them into pemmican a dried meat mixture to extend its shelf life.They also used the berries for wound medicine, and dye. Calling the red berries Sassamanash, natives introduced cranberries to starving English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving feasts. General Ulysses S. Grant ordered it served to the troops during the seige of Petersburg in 1864. Cranberry sauce was first commercially canned in 1912 by the Cape Cod Cranberry Company which marketed the product as "Ocean Spray Cape Cod Cranberry Sauce." Cranberries have a number of health benefits, and especially for all of you that have some excess fat to lose. Cranberries contains high levels of organic acids, which have an emulsifying effect upon fat deposits. When it comes to urinary tract infections caused by a strain of E coli bacteria, cranberries and cranberry juice have proved effective for relief. Some of the compounds in the cranberries block the bacteria from sticking to the cells in the body, so that the body can more easily flush the bacteria out.
Just in-case Bart's cranberry sauce wasn't good for you (and I hope it wasn't) try my favorite recipe...
Prep and Cook Time: 15 minutes
- 1 cup fresh orange juice
- 1 tsp minced fresh ginger
- 1 tsp minced orange zest
- 1/4 tsp cinnamon
- 12 oz bag of fresh or frozen cranberries
- 1/2 cup crushed pineapple
- 1/2 cup honey
- Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.
- Rinse cranberries and add once boiling liquid. Reduce heat to medium and cook uncovered for about 10 minutes.
- Add crushed pineapple and honey. Remove from heat and cool.
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