Birds and bunnies will go to just about any length to grab a meal in a raspberry patch, even if it means getting tangled up in sharp, thorny brambles.

What could possibly posses these berry-robbing rascals to risk life and limb for this sweet treat?

Maybe they know something we don't.

We are only just beginning to unravel the secrets Nature has known all along.

Only recently, for instance, did we learn that raspberries contain anthocyans -- antioxidants that improve vision, help control diabetes, improve circulation, prevent cancer and retard the effects of aging, particularly loss of memory and motor skills.

Raspberries also contain quercetin, an anticarcinogen and antioxidant that is shown to reduce the release of histamine, making it effective against allergies. They also contain salicylic acid, a close cousin of aspirin, which is thought to provide the same protective effect against heart disease.

Blueberries also are high in antioxidant properties, and blueberry leaves have a long history of folk use in the treatment of Diabetes Mellitus.

Oral use of blueberry leaves has shown to reduce glucose levels in normal and depancreatised dogs, even when glucose is concurrently injected intravenously.

The anthocyanidin compound, Myrtillin, is what is thought to promote this action, and one dose (1g per day) can produce beneficial effects that last for several weeks.

Blackberries boast high levels of antioxidants and are believed to slow the aging process and guard against cancer and heart disease.

Mulberries have gamma amino butyric acid (GABA), which helps control the balance of blood pressure, and Phytosterol, which reduces cholesterol.

And don't forget strawberries! They are considered one of the most important small fruits grown in the Western Hemisphere, so much so, that they now grow in every state in the United States and every province of Canada.

Berries generally don't hold up well to shipping and spoil rapidly, so buy them from local growers whenever possible.

When making your purchase, look for even-colored fruit, and check the bottom of the carton. Juice stains indicate the fruit is bruised or overripe.

Refrigerate berries at home, and don't rinse them until ready to use to avoid mildew.

Here are some berry-special recipes to help make the most of this bountiful berry season.

Berried Treasure

1 8-inch prepared graham cracker crust

8 ounces cream cheese, softened

1/2 cup sugar

8 ounces frozen dessert topping

1 pound fresh berries

* Beat cream cheese and sugar until well blended. Fold in frozen dessert topping.

* Press into graham cracker crust. Chill at least 3 hours.

* Slice and serve with berries on top, if desired.

Berrynote: If desired, berries can be rendered into a syrupy consistency by combining them with a small amount of sugar or by heating them slightly

Makes about 16 servings.

Nutrition per serving: Calories 236; Fat 12g; Sodium 137mg; Carbohydrates 29g; Fiber 0.5g; Sugar 16g; Protein 2g.

Berry Breezer

1 cup fresh berries, your choice

1 cup frozen yogurt, plain or vanilla

1 banana

1 sprig of mint

* Blend all ingredients until smooth. Pour into two tall glasses. Garnish with a sprig of fresh mint.

Makes about 2 servings.

Nutrition per recipe: Calories 90; Fat 0.5g; Carbohydrates 15g; Fiber 5g; Protein 4g.

Berry Bombs

1/2 cup blueberries

1/2 cup raspberries

10 strawberries, sliced

1 teaspoon lemon juice

1 tablespoon sugar

6 ounces low-fat ricotta cheese

1 tablespoon sugar

1/8 teaspoon almond extract

1/4 teaspoon vanilla extract

3/4 tablespoon Amaretto

* Combine berries with lemon juice and sugar. Let stand at room temperature for 30 minutes. This will allow syrup to develop.

* In a bowl of a food processor, combine the ricotta cheese, 1 tablespoon sugar, 1/8 teaspoon almond extract and 1/4 teaspoon vanilla extract.

* In a martini glass, place a scoop of the cheese mixture in the bottom then top with a scoop of berries. Repeat until glass is full.

Makes about 2 servings.

Nutrition per recipe: Calories 105; Fat 0.5g; Sodium 30mg;Carbohydrates 25g; Fiber 4g; Sugar 17g; Protein2g.