Unsweetened cranberry juice?

A while back there were mentions, and a short video about unsweetened cranberry juice being able to 'coat' ecoli, so it could not attach to tissues, and would 'slide' right on out of the body.

I then tried cranberry juice from concentrate, in bottles. I drank say, four ounces of it a day for a week. It was terribly tart, so I dropped in some liquid stevia.

It took at least 4 drops of stevia to take the edge off the tartness...which is a LOT of stevia.

I don't recall any particular differences in how I felt.


About a week ago I cooked up a package of cranberries with a cup of water, as suggested, but without sugar.

I poured most of the liquid into a measuring cup...then I added some Sugar to a jar and poured in the cooked berries...for cranberry sauce for the table.

I began to sip the unsweetened juice. Though it wasn't sweet, it didn't taste too tart. I've been sipping it, off and on.

Over this same week I feel quite chipper, more regularly than usual...less 'down'.

I wonder if this batch of cranberry juice is 'coating' something, and allowing it to slip out of my body.


Someone here said that cranberries and plums/prunes are the only two fruits that acidify the body, though I don't know to what degree.

Other fruits, including lemons apparently become alkali within, once they are swallowed (?), though I know that lemon disagrees with me to some extent, and some say it does things to the teeth...what I don't know.

I do know that I prefer a little lime juice in my salads. Grapefruit juice, I like, when I have it. Oranges, too, but I seldom have them.

No, I take that back. Dh will go through long spells of an orange every evening, and he often shares with me.

Lately it's apples for him, though I don't have many.


I'm really wondering about the home-cooked cranberry juice...is it 'coating' something?

Fledgling