I wonder if this includes dried cranberries, of which I eat a ton.
I wonder if this includes dried cranberries, of which I eat a ton.
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Yeah, and why cranberries. The article says flavinoids are responsible. But a lot of foods, and other berries have lots of flavinoids. Cranberries are typically imported. According to WebMD blackberries are very high and blueberries. Those you can grow or get local, but these are seasonal. My question would be like yours. How much does freezing or freeze-drying destroy the flavanoids?
These were unsweetened cranberry equivalents.
It would
Same cranberry with less fluid