Mix the
cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.
A number of studies have shown that drinking
cranberry juice or taking cranberry supplements can reduce the risk of UTIs.
Researchers were studying how
cranberry juice works against E.
Several studies support that
cranberry juice can reduce UTI occurrence, especially for women with a history of chronic UTIs.
Alternatively, you might want to sample Raspberry Ripple which is made with Absolut vanilla vodka, Malibu, double cream,
cranberry juice and then blended with crushed ice before grenadine is poured over it.
Numerous clinical trials have investigated the efficacy of
cranberry juice or cranberry concentrate in tablets or capsules for preventing UTIs.
Manisha Juthani-Mehta, an associate professor of medicine who led the study, gave half the women capsules equivalent to 20 ounces of
cranberry juice a day and gave the other half of the group a placebo, (http://time.com/4546874/stop-using-cranberry-juice-to-treat-urinary-tract-infections/) Time reported.
This study shows that consuming 240ml glass of
cranberry juice a day reduces the number of times women suffer from repeat episodes of symptomatic UTI and avoids chronic suppressive antibiotics, says Dr.
Novotny gave 56 people either low-calorie
cranberry juice or a similar-tasting placebo twice a day, and after 8 weeks, she found that the juice lowered several risk factors for cardiovascular disease (CVD), diabetes, and stroke.
Research presented at the annual Berry Health Benefits Symposium 2015 revealed an association between
cranberry juice intake and improved vascular function in healthy men.*
According to Stephen Lukawski, director of global sales and business development, Fruit d'Or Nutraceuticals is the first in the market to introduce organic
cranberry juice powders that meet the needs for both the dietary supplement and beverage industry manufacturers.
Drinking
cranberry juice may help lower the risk of chronic diseases, including heart disease, diabetes, and stroke, according to research published in the June 2015 issue of The Journal of Nutrition.