Long before the Pilgrim Fathers discovered the medicinal and culinary benefits of Cranberries, native peoples in both Northern Europe and the, as yet, undiscovered New World were knowledgeable about the therapeutic qualities of all members of the Vaccinium family, which includes Blueberries, Bilberries, Cowberries and Cranberries and used them to remedy ailments as diverse as scurvy and gout.
The Cranberry plant, growing in the wild, is a neat, evergreen, prostrate shrub. The small oblong-ovate leaves - similar in appearance to box - are shiny, dark-green above and grey-green underneath, with slightly curling edges. When the plant blooms in midsummer, it has delicate, rose-tinted flowers, which grow singly or in groups of as many as ten on a single shoot upon slender stems arising from the leaf axils. The unexpanded flower and slender corolla resemble a cranes' head and neck - hence the name cranberry. The fruit is ready for picking in the early autumn.
Cranberries are an invaluable source of Vitamin C, minerals and fibre - they are also strongly astringent with a high acid content and little natural sugar.The scarlet berries are round, becoming slightly oval at one end and are usually larger than blackcurrants, which they resemble. The larger American variety, Vaccinium macrocarpon, is particularly rich in pectin, which means it is excellent for making preserves and requires little cooking, so loss of nutrients is minimal. This is one reason why the Cranberry became such a useful fruit for explorers and settlers. In the past, it was popular in juices, jellies and relishes, which enlivened the table and provided a much-needed source of vitamins throughout the months when fresh fruit was unavailable.The fresh berries are covered with a waxy coating, which helps to preserve them, so they are slow to decay and dry well. The American Cranberry is more robust that the European variety, but will thrive only on heathland. Its' preferred habitat is the acidic soil and peat of open bogs, wet shores and grassy swamps and occasionally, poorly drained upland meadows and salt marshes.
Cranberries are chamaephyte shrubs, meaning that their winter buds are situated close to the soils' surface.
Definition
Botanical family: Cranberry is part of Ericaceae - the heather family. It is related to the rhododendron Arbutus (strawberry tree) and to other medicinal herbs such as Uva Ursi.
Species: The genus contains about 150 species and because of the confusion arising from intermingling of botanical and common names within folklore, identification is somewhat erratic. However, the best known species, the Large or American Cranberry (Vaccinium macrocarpon), has been developed by selected cultivation on a commercial scale from the indigenous Cranberry (Vaccinium oxycoccus) of North and Central Europe, North Asia and North America.
Records show that early European adventurers on the American continent could survive on a bag of dried Cranberries alone, indicating that they were aware of the berries nutritional and healing powers. Cranberries have an ancient history but are best known as a traditional part of the Thanksgiving meal.
There is, however, very little documented early history on the therapeutic use of Cranberries. There are recorded instances of the seeds of members of the Vaccinium family being found on Iron Age sites. Later, the Romans in Britain thought that Cranberries may have been used in primitive pagan rituals practiced by the indigenous island tribes. They also believed that these berries enabled their enemies to see in the dark. The skin of Bilberries does contain anthocyanidins, bioflavonoids and vitamin C, which act on the retina of the eye to improve vision, particularly at night.
However in the case of the Roman invaders, these claims may have been an excuse, on occasion, for being outdone.
Throughout Northern and Central Europe, Cranberries and other members of the Vaccinium family were used in strengthening brews and liquors. The berries were gathered and dried to provide both sustenance and protection against vitamin deficiency. They would have been particularly valuable in cold climates, where people had to endure long winter months without fresh food and little sun.
Native Americans had long understood the value of the Cranberry. They used it as a healing plant and ground into 'pemmican' - a mash of meat and fat - to sustain them on long hunts. A similar type of pemmican was made by the hunter-gatherers of Northern Europe and Asia. This nutritious mash was invaluable in the winter when food was scarce. However, by the time that the New World was 'discovered', the Europeans had lost many of these ancient recipes.
Whether or not it is true, it is said that the Cranberry was reinstated as a valuable food on the first Thanksgiving Day. At the onset of winter, inexperienced settlers who were new to North America found themselves with failed crops and facing starvation.
A tribe of Native Americans, realising their plight, brought them meat, fruit and vegetables, among which were turkey and cranberries. Everyone sat down together to enjoy the feast in friendship and the settlers gave thanks to God for their deliverance from certain death.
So highly prized did Cranberries become that, in 1677, ten barrels were shipped back to England from the American colonies as a placatory gift for King Charles II and later they were exported to Europe on a regular basis.
In 1775, American officer Colonel James Smith wrote that he had seen Cranberries growing in swamps. He observed that they were gathered by Native Americans, a practice later enthusiastically adopted by colonial settlers.
In 1800, plantation owner Eli Howes produced the first cultivars from wild plants at East Dennis, Massachusetts and in 1816, Henry Hill, a Cranberry farmer on Cape Cod, observed that his berries grew larger and juicier when sand from nearby dunes blew over the vines. From then on, these became the preferred conditions for growing berries.
As cultivation took off, swampy wastelands were drained and turned into plantations. By 1912, 26,300 acres of Cranberries were farmed and 512,000 barrels of fruit harvested. The huge commercial Cranberry enterprise now harvests in excess of 4.7 million barrels of fruit a year.
As settlements expanded into towns, there was fierce competition between families to be the first into the bogs to gather sufficient quantities of Cranberries to see them through the winter months. In order to establish fair play, a rule was imposed: no one could pick more than one quart per person before September 20th each year. In 1773, in one town in Cape Cod, anyone who 'jumped the gun' had the illegal haul confiscated and was fined one dollar.
Commercial Growers
The main commercial growers are in the United States, where Cranberries are cultivated extensively in Massachusetts, New Jersey, Wisconsin, Oregon and Washington as well as in Quebec and British Columbia in Canada. Every acre of Cranberry bog is supported by four to ten acres of wetlands, woodlands and uplands. North American growers preserve almost 200,000 acres of support land, growing Cranberries on 35,000 acres. In this way, not only does commerce thrive but also vast tracts of natural habitat are provided for wildlife.
Growers belong to cooperatives that enforce high standards and quality of Cranberry products.
Soil Requirements
The needs of the Cranberry plant are very particular. In the wile, they will only grow successfully in open bogs and marshes that contain a high percentage of sand that has an acid pH of 4.0-6.1. Under cultivation, the vine cuttings are planted in bogs or marshes where former peat swamps have been cleared and leveled before being covered with a 3' (8cm) layer of sand. A combination of acid peat soil and sand, together with a good supply of fresh water is essential.
One of the first medical texts to mention Cranberries was written in 1578 when Henry Lyte, a herbalist squire of Lytescarie, mentioned their use in his Niewe Herball, a work translated from the Flemish. This impressive volume can still be viewed at the National Trust property of Lytes Cary in Somerset, England.
Before the 17th century and the 'discovery' of the New World, the therapeutic uses of Cranberry had lapsed in obscurity. This decline in popularity may have been because Cranberry was a bog-dwelling plant, and thus not as easily gathered as other species of Vaccinium. Another possibility may be that it was very localised and became even more so as swampy marshlands were enclosed or drained.
Both Virgil and Pliny referred to the generic name for Cranberry (Vaccinium) in their writings. Some people believed the word to be a corruption of 'hyacinthus' while others considered that is was named after the cow (vacca in Latin). This learned dithering may be the reason why there are few references to Cranberry in old herbals. There is undoubtedly confusion regarding the plants' classification - caused by the free exchange of the same common name between various species. Geoffrey Grigson, in The Englishman's Flora, gives some indication of how local names changed as they jumped county borders and how one persons' Cranberry became anothers' Fenberry.
Although it is not possible to identify the Cranberry positively in ancient writings, Vaccinium was used in healing from the 16th century onward. Several 17th century remedies refer to a decoction of Cranberry leaves for the treatment of gout and rheumatism, but herbal texts disagree as to whether Cranberries were an excellent cure for diarrhoea or whether they relieved constipation. However, most texts concluded that the dried berry, chewed well, was generally beneficial.
The great majority of the healing remedies that continued to be known in Europe were those of the country 'goodwife' (housewife), which were passed on by word of mouth. Domestic they may have been, but remedies such as mash of Cranberries and buttermilk to treat erysipelas (a bacterial infection of the skin) would probably have brought immediate and effective relief.
Cranberry juice was also traditionally used to cure eczema and other skin disorders.
The Native Americans had a thorough knowledge of how to treat deficiency diseases - of which, at the time, Europeans were in relative ignorance. In 1638, John Josselyn, gentleman and traveler, observed New England natives used Cranberry to treat scurvy and fevers.
It was also discovered that some American tribes used a Cranberry poultice to draw poison from wounds and the fruits' juice to alleviate skin rashes caused by insect stings and plants. Another habit observed was the drinking of Cranberry juice by Native American women. This was a practice eagerly taken up by colonial settlers, who realised that it brought considerable relief for 'women's troubles' - namely cystitis and urinary and genital infections.
Recent History
A traditional cure for scurvy, dehydrated Cranberries were eaten by US troops serving abroad in World War II. Soon scientists and doctors came to realise that, in addition to its' high levels of vitamin C, Cranberry had other beneficial effects - particularly in reducing bacterial infections of the bladder. Although a controversial issue, since no scientific studies had yet been carried out, it was suggested in 1914 that Cranberries were particularly rich in benzoic acid, which is useful in the treatment of urinary tract infections.
However, these findings could not be completely substantiated. From 1920 to 1970, further research was carried out and a compound was isolated (quinic acid), which is believed to be an inhibitor of bacterial growth in the urinary tract.
Drinking a high concentration of Cranberry juice was already known to prevent infections in people prone to urinary tract problems and is now widely used in their treatment. Extensive research programs have been carried out in the US at the Brigham and Women's Hospital Utah and Harvard Medical School into the effects of Cranberry juice on urinary tract infections.
These have shown that there is good scientific evidence to prove that Cranberry juice is an effective treatment for these conditions. Further research continues in order to isolate the specific factor or factors that have this effect. Today, Cranberry - particularly in the United States - is most obviously identified as the traditional gastronomic partner to turkey. Long used in Europe as an accompaniment to rich foods - most notably, game and venison - it plays its' part not only in enhancing flavours but also as an aid to digestion.
Although the large rich, red berries of the American Cranberry are the variety that are most easily available, the small, wild berries, also contain the same nutrients - simply a little less pectin. The leaves of all varieties of Vaccinium, except the cultivated Cranberry, have the potential for healing.
Fruit
The fruit of the Cranberry is the part of the plan most often used in therapeutic practise. In the autumn, the low-growing shrub produces bright red, broadly oval berries similar to blackcurrants but twice the fibrous, acidic and astringent pulp with numerous seeds, which is not entirely palatable when eaten raw. Traditional remedies generally used dried or fresh fruit, but most modern recipes are based on the juice. The pulp and seeds of the berries are a rich source of pectin, which, when mixed with a sweetener and the natural acid of the fruit, forms a jelly.
Fruits that are gathered for juices or sauces are harvested 'wet', while berries destined to be sold whole, either fresh or dried, are harvested 'dry'.
The leaves and berries of the Cranberry have always enjoyed an almost mystical reputation in Europe. A tincture was often recommended in order to retrieve the minds of people considered to be bewitched. Cranberries were scarce and their habitat somewhat remote, the plants were difficult to harvest, so when used, their success was treated with a certain amount of superstitious awe.
Effective against skin conditions and maintains a healthy skin. Cranberries contain antioxidants and anthocyanidins, which help to keep the skin firm and improve elasticity, thereby helping to combat the effects of ageing.
Helpful in the treatment of stomach troubles such as diarrhoea, entritis and dysentery due to the fresh and dried fruit and juice containing powerful astringent and disinfectant properties in the form of anthocyanins and tannins; they also restore depleted minerals.
Fights colds and chills. A handful of dried Cranberries daily is a natural deterrent to catching colds, particularly for children, who may find them a palatable alternative to sweets. A glass of Cranberry juice daily, with or without added fruit juice, will increase the bodys' reserves of vitamin C and thereby give additional protection against colds and influenza. Cranberry juice not only helps to restore health, it is also effective in reducing fever.
Stimulates the appetite and encourages the digestive juices to break down rich and fatty foods, which is the reason why Cranberry sauce is still served with rich meat and game.
Eases infections of the urinogenital tract (particularly cystitis), which result in a frequent desire to urinate, painful urination and lower back pain. The pure concentrated juice has been shown to have very positive results in the treatment of these painful conditions.
How Cranberry Affects the Body
Half a cup of fresh Cranberries provides 10% of the bodys' daily requirement of Vitamin C. The body neither stores nor makes this vitamin; a continuous supply must be provided through daily food intake to ensure normal body cell functioning and the formation of healthy collagen, bones, teeth, cartilage, skin and capillary walls.
Vitamin C helps from within to heal wounds and burns, because it assists in the formation of strong connective tissue.
Vitamin C also helps the body to utilise other nutrients - most particularly iron, calcium, amino acids and vitamins A, B and E. High stress levels, excess alcohol and smoking, infections and fevers all raise the bodys' need for vitamin C. This vitamin stimulates the effective action of white cells and antibodies, thus strengthening the immune system and acts as an anti-oxidant, helping to protect the body from free-radical damage.
The astringent properties of Cranberries can shrink and firm living tissue. This reduces or stops the function of certain body tissues, with the consequence that Cranberries can bring relief from diarrhoea.
Cranberries are also a natural remedy for intestinal infections. The fresh or dried berries have the advantage of passing through the digestive system without affecting it, and only begin to work when they reach the small intestine. Recent investigation would suggest that, in a decoction of berries, the disinfectant properties of members of the Vaccinium family are so powerful that they can sterilise bacteria in the colon.
Cranberry juice has a tonic effect on the body and purifies the blood. Certain compounds in the fruit help its' nutrients to be assimilated into the bloodstream quickly, thus fortifying the body.
Reports from the Journal of American Medical Association in 1994 indicate that ongoing research could show Cranberry juice produces impressive results in the treatment of urinary tract infections such as kidney and bladder inflammation, painful urination (cystitis) and kidney stones.
Cranberries contain acids that are not oxidised in the body. They are rich in quinic acid, which increases urine acidity and decreases the levels of alkali, urea and uric acid without causing acidosis. By lowering the PH, Cranberry juice creates a less favourable environment for bacteria in the intestines and genitalia. It also appears to stop bacteria from adhering to mucosal surfaces, thus preventing infections of the bladder and urethra.
Although unlikely, it is possible that anyone drinking 4 cups (1 litre) of Cranberry juice daily over a long period of time could develop kidney stones, due to Cranberry's acid content. Paradoxically, up to 10fl oz (300ml) Cranberry juice daily reduces the risk of kidney stones and helps to prevent urinary tract infections. Irritable bowel syndrome sufferers may find that copious amounts of Cranberry fruit and juice and little else to eat, may aggravate the condition and cause diarrhoea.
**Do NOT mix with Warfarin.**
Cranberry has worked for centuries to bring health and vitality to those who have depended upon it. Full of natural goodness, it can be used in a variety of ways in which all members of the family from the very young to the elderly, can enjoy it.
Pregnancy
Best used during pregnancy as a food, Cranberry may be added to cereals, fruit or other salads, or mixed in fruit cocktails. Its' high vitamin C content makes it essential for good health during this time, especially in the cold winter months or during exposure to illness. Pregnant women are usually advised not to take antibiotics, so Cranberry juice is a good alternative for bladder infections and cystitis.
However, it is essential to take professional advice before using this or any other natural remedy.
A drink of Cranberry juice several times a week, in small quantities or a few dried Cranberries will protect against constipation as well as diarrhoea. However, do not overdo it, because as with most fruit, over-indulgence can actually lead to stomach ache and diarrhoea.
Cranberries in moderation and as part of a healthy diet will ensure strength and vitality for both mother and child.
Children
Cranberries are particularly good for children to ingest because they help strong and healthy growth of bone and muscle, promote good skin and reduce the risk of infection. They also minimise the effects of many of the ailments associated with childhood and, most particularly, build resistance to the ever-present winter colds whose breeding ground is the school bus, classroom and swimming pool. Cranberry drinks can be made palatable and colourful enough to vie in popularity against bottled 'pop' while dried Cranberries are sweet and a deliciously tempting alternative to sweets.
Elderly People
Many elderly people suffer from urinary problems and a small glass of Cranberry juice every day is essential to provide some protection against them when they occur.
The Cranberry fruit will also improve an elderly persons' general state of health and build immunity against colds and flu. When it is not possible to exercise very often, Cranberry will relieve toxicity, constipation and lethargy, which leads to a stronger sense of well-being.
Although wild Cranberry (Vaccinium oxycoccus) was traditionally used in remedies by herbalists of another age, it is the more robust macrocarpon species that is now used extensively in research into the healing properties of Cranberry.
The key chemical constituents of the fruit of the Vaccinium oxycoccus and macrocarpon species are very similar, but they are present in the berries in different ratios.
Under normal conditions the urine in the bladder is sterile, but when harmful microorganisms, particularly E. coli, proliferate in the bladder, prostate or kidneys, then a condition exists that is known as urinary tract infection.
The high level of concentrated tannins (proanthocyanidin) present in Cranberry juice creates a hostile environment that prevents the adherence of bacteria to mucosal surfaces in the urinary tract. Cranberry juice has also been shown to relieve vaginitis and irritable bladder conditions.
Cranberry contains a high level of vitamin C, which not only ensures the formation of healthy collagen, skin, bones and muscle, but also encourages normal body cell functioning and promotes the wayin which the body uses other nutrients, such as iron, vitamins A and B, calcium and certain amino acids. By promoting the formation of strong connective tissue, vitamin C increases the healing potential of wounds and burns. It also acts as an antioxidant to protect the body from free-radical damage. Vitamin C and pectin reduce infection in skin eruptions and irritations. They cleans and dry the area and ensure scar-free healing. Pectin also removes heavy metals, environment toxins, radioactivity, bacteria and infection from the body.
Vitamin A improves vision and ensures healthy mucous membranes of the urinary, respiratory and digestive tracts.
Cranberries also contain the minerals of calcium, copper, phosphorus, magnesium and iron, which enrich and purify the blood, leading to higher energy levels.
Cranberry also contains the flavonoids quercetin, myrecetin and kaenferol, which are vital for protecting blood vessels from damage and lessening the likelihood of disease.
For many years, doctors had been somewhat sceptical of the old wives' tale that Cranberry juice is very effective in treating urinary tract infections. Some research had been undertaken in 1914, but it was inconclusive.
Research continued for the next eighty years, most of which, yet again, proved inconclusive.
Recently however, research by Howell and others has moved away from the belief that acidification of the urine was the mechanism through which Cranberry juice produced a bacteriostatic effect. It has revealed instead 'that proanthocyanidins are the key to the effectiveness of Cranberry in the treatment of urinary tract infections'.
As mentioned earlier, proanthocyanidins stop bacteria, such as E. coli from adhering to mucosal surfaces in the gut and the bladder. The result is a bacteriostatic effect, whereby the bacteria are not destroyed but do not multiply. In other words, when bacteria are prevented from sticking to the surfaces of the gut or bladder, they cannot proliferate and cause further damage.
Placebo controlled studies of urinary tract infections in the United States, have, since 1994, produced fairly conclusive results. It was found that, of those women who drank 10fl oz (300ml) of Cranberry juice cocktail for six months, 60% were less likely to develop infections than those who drank a placebo. Among those who already had infections, 75% were more likely to have these clear up.
The key to many of the healing properties of Cranberries are the flavonoids, which inhibit damage from free radicals, those harmful molecules that lead to many serious health problems, including artery disease, heart disease and cancer. Cranberries contain the flavonoids quercetin, myrecetin and kaemferol, and it is now considered that the antioxidant properties of quercetin in particular, help to protect the lining of blood vessels from damage, thereby preventing the onset of diseases of the arteries. Investigation is now underway into the possibility that these compounds may prevent genetic changes that lead to cancer.
Recent research undertaken by Gary D. Stoner of the Ohio State University of Comprehensive Cancer Centre has shown that ellagic acid, an antioxidant compound, is present in many soft fruits, including Cranberries. Ellagic acid has been shown to inhibit carcinogenic agents and to hinder the growth of tumours. Not only is it powerful enough to help prevent cells that have been exposed to carcinogens from becoming cancerous, but further research has shown that it may also help to prevent mutations of DNA.
