Benefits
The Country Mill has been selling the tart cherry juice concentrate (DocCherry®) for about 23 years and our customers tell us this has enabled them to navigate much easier with a lot less pain. Keep in mind that this is not a cure, but merely a product that can offer some pain relief without the usual side affects associated with many over the counter anti -inflammatory remedies. This product is a pure concentrate with nothing added.
It can be stored indefinitely in the freezer and stores for a long time in the refrigerator. It is important to keep it cooled all the time. The recommended formula for mixing is 1 part concentrate to 8 to 10 parts liquid. The liquid can be Diet Squirt, 7-up, Coca- Cola, orange juice or water---whatever you prefer.
We keep one quart in the refrigerator and add 1 Tablespoon to a glass, add our Diet Squirt, ice and enjoy. It is recommended that you drink one glass of this mixture each day.
The ingredient is red tart cherry concentrate with a Brix 68 count (the natural sugar content).
Listed below are some facts according to research conducted at the National Food Safety and Toxicology Center at Michigan State University:
Tart cherry concentrate is an excellent source of powerful antioxidants including kaempferol and quercetin with the following key benefits:
- There are three anthocyanins present in tart cherry concentrate with the potential to inhibit the growth of colon cancer tumors.
- Tart cherry concentrate contains anthocyanins and bioflavonoids which inhibit the enzymes Cyclooxygenase-1 and 2, and prevents inflammation in the body. These chemicals have similar activity as aspirin, naproxin and ibuprofen.
- Daily consumption of cherry concentrate has the potential to reduce the pain associated with inflammation, arthritis and gout.
- There are 17 compounds in tart cherry juice concentrate with antioxidant properties, which, in total, are superior to the activity of vitamins E and C.
- The same antioxidant benefits tart cherry juice concentrate provide humans are also useful in the prevention of rancidity in food products.
