BERRIES – THE PROPERTIES OF SOUR BERRIES; BERRY JUICES
Anyone who avoids eating sour berries for fear of ingesting too much acid is mistaken, because not everything that tastes sour is also chemically sour. Even in very sour-tasting berries the alkaline substances predominate. The only berry with an excess of acid is the cranberry. All the others can help to neutralise excess acidity, even in the overacid bodies of people suffering from rheumatism and arthritis.
We have established that most berries are rich in vitamin C, so when they are in season they can supply us with what our bodies need, and that their alkaline minerals are also most beneficial. So as long as berries are there to be picked we should preferably eat them whole rather than only drinking the juice. We can do the latter once the season is over, enabling us to benefit from the curative properties of berries until the next crop. For those suffering from liver disorders bilberry juice is known to be excellent. Drinking blackberry and blackcurrant juice can be to our advantage. We know that the berries’ colouring substances share in their curative effect. For instance, they cleanse and regenerate the intestinal flora. So it is for our good if we do not let the berry season pass us by and during the rest of the year make good use of natural pure fruit juices for the sake of our health.
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