A reason for eating pies :
(found on WebMd)
Cranberries are one of the healthiest items you could heap on your plate.

Cranberries are a "high-quality" source of phenols, a type of antioxidant that is thought to reduce the risk of chronic diseases such as cancer, stroke, and heart disease, says Joe Vinson, PhD, professor of chemistry at the University of Scranton in Pennsylvania. His study appears in a recent issue of Journal of Agricultural and Food Chemistry.

In his study, Vinson measured the antioxidant content of 19 fruits, looking specifically at phenol content. Cranberries came out "way ahead" of other berries, with more than three times the phenols in blueberries, for example, he tells WebMD.

"Berries as a group have the highest concentrations of antioxidants," he tells WebMD. "But cranberries have more antioxidants than any other berry." More good news: unlike some vitamins -- especially vitamin C -- phenols don't lose much potency when you cook them.

Those berries might also help you stave off mental decline in old age, according to studies presented at the recent Society for Neuroscience's annual meeting.

Studies of rats are showing that fruits and vegetables high in antioxidants -- specifically, spinach and blueberries -- seem to block the effects of "free radicals" in the brain. Lifelong accumulations of free radicals have been linked in studies to mental declines in old age, including Alzheimer's and Parkinson's disease.

Fresh berries -- perhaps in your pies -- can also significantly reduce the buildup of "bad" LDL cholesterol, the culprit that leads to heart disease and stroke, according to research published in the Journal of Agricultural and Food Chemistry. Blackberries had the most effect in inhibiting LDL, followed by red raspberries, sweet cherries, blueberries, and strawberries.

And that red wine you might enjoy with your meal -- it's also considered to have high antioxidant levels -- higher than white wine -- and therefore is a heart-disease fighter. If you prefer white wine, take heart. A group of Israeli researchers claim to have developed a method that boosts the antioxidant content of white wine, yet leaves the wine with its original taste, color and aroma. Their finding also appeared in a recent issue of the Journal of Agricultural and Food Chemistry.