Early New England sailors included cranberries in their diets to prevent scurvy – a Vitamin C deficiency, explained Marcia Richards, Registered Dietitian from Beth Israel Deaconess, Plymouth. Marcia spoke at a recent gathering at Pinehills’ Sturbridge Club.
While explaining cranberries and cranberry juice’s other health benefits, she and retired chef Jerry Levine prepared a cranberry sauce with clementine oranges and roasted sunflower seeds. They offered samples to the audience, convincing this attendee – who’s culinary expertise fails to span beyond setting the microwave – to make the treat, and not just around Thanksgiving.
Other cranberry health benefits, according to Marcia:
· Decrease inflammation associated with chronic disease and aging,
· Improve heart health,
· Reduce the likelihood of Urinary Tract Infections, and
· Improve flexibility in joints.
Marcia cited Harvard Medical School research that found cranberry juice helped prevent bacteria from adhering to lining of the bladder, “helping to manage some UTIs.”
Native American Indians used cranberries as a medicine, poultice for wounds, and dye for rugs, she said. If you have questions or would like a copy of the recipe, contact Marcia at mrichards@bidplymouth.org.
Picture from Bluewater Farms Cranberries in Wareham.
