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Lingonberry

Lingonberry

Lingonberries are small, red, edible berries that grow on a perennial evergreen shrub with a low growth habit. Lingonberries are a common wild fruit species found in Northeastern Canada, Alaska, and Scandinavia's forests. The tart red berries are much smaller and juicer than their distant cousin, the cranberry.

They can be kept for months at room temperature simply by placing them in jars of water.

Lingonberry Nutrition

Studies have shown its value in both human and animal studies that are proving to have positive results.

Lingonberries have been consumed by Native Americans in North America to help those suffering with diabetes and cardiovascular illness. A 2010 Canadian study found that the lingonberry was able to reduce the effect of advanced glycation end-products (AGEs). These AGEs contribute to the damage in a diabetic's vessels.

Lingonberries also contain valuable phyto-chemicals, which are natural chemicals that plants produce. Lingonberries poses's anthocyanin. Anthocyanin is a potent antioxidant. These substances can help reduce the risk of heart disease, heart attack and cancer.

Lingonberries contain high levels of benzoic acid, which helps provide for a long refrigerated shelf life.

Ways to Consume Lingonberries

We live in a quick-fix society. Lingonberries can be used fresh or frozen, incorporated into sauces, syrups, jellies, jams, fillings, as well as blended into a smoothie.

Lingonberries have been known by one of their many other names: cowberry, red whortle berry, foxberry, northern mountain cranberry, dry ground cranberry, rock cranberry, partridge berry, or whimberry.

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