When you think of cranberries, it’s likely two things come to mind: Thanksgiving and urinary tract infections (UTIs).

Grown in bogs throughout Asia, Europe and North America, cranberries contain unique compounds (including d-mannose and tannins) that prevent bacteria from sticking to bladder walls and creating a painful (and potentially dangerous) infection.

In addition to these unique properties, cranberries also contain cancer-fighting ellagic acid and anthocyanins.

HEALING TIP: When choosing cranberries, be sure to select unsweetened cranberry juice and make your traditional cranberry sauce at the holidays using no calorie, zero glycemic erythritol.

Estimated Glycemic Load=2
Antioxidant Score* (

*Cranberries, raw

Selecting and Storing Cranberries

Harvested between Labor Day and Halloween, the peak market period for cranberries is from October through December. They're usually packaged in 12-ounce plastic bags. Any cranberries that are discolored or shriveled should be discarded. Cranberries can be refrigerated, tightly wrapped, for at least 2 months or frozen up to a year.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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