This particular Carob Powder is naturally grown in Spain. This Carob Powder is Gluten free and ant-inflammatory and loaded with minerals that is a replacement for chocolate and used in protein shakes for a change of taste and for many other uses.
CAROB, the Chocolate Substitute
Today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. But not more than a few centuries ago, one of the major food sweeteners in the world was a type of healthful “chocolate” that grows on trees. This fruit also sustained John the Baptist during his sojourn and meditations in the wilderness (Bible, book of Mark 1:16), and provided food for the Biblical prodigal son (Luke 15:16) who was hungry and without money. Spanish Civil War children who ate this fruit during the 1930s were able to remain free of malnutrition. As recently as WWII, isolated military troops and their horses on the island of Malta, and people in villages in Greece, credit their survival during the German occupation to the use of CAROB as a survival food.
This carob tree fruit (Ceratonia siliqua). is a dark brown flattened leathery pod (or legume).
Carob is a native to the countries surrounding the Mediterranean Sea, and is common in the Middle East. These are the areas where the best carob is grown. The trees propagated there from root stock produce a superior carob fruit. Southern Californians and Arizonans know the ornamental carob trees which are so widely planted as street and park trees.
Each leaf is alternately arranged and is typically pinnately divided into six to ten round glossy leathery leaflets. Each pod measures about 1½ inches broad and four to 10 inches long.
Carob powder is produced by a continuous process of drying, grinding, and roasting the pods. Carob must be roasted to be safely consumed and with the roasting process many bio nutrients are released. The Carob powder has many uses for those who have rediscovered carob’s secrets.
IN PLACE OF CHOCOLATE OR COCOA
Carob powder is used whenever a recipe calls for chocolate or cocoa. To replace carob for cocoa, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that the recipe calls for.
IN PLACE OF SUGAR:
Carob can also be used as a sugar replacement. Carob powder is almost 50% natural sugar and can be used instead of sugar in virtually all bread and pastry products. This includes bread, waffles, cakes, pies, pancakes, cereals (hot or cold), crepes, muffins, etc. Of course, using carob will result in chocolate-brown colored foods and will impart a vaguely chocolate-like flavor. If this is undesirable, you can try mixing various amounts of carob and honey to find the mixture that suits you best.
Another reason to use carob is its unique flavor. It’s often referred to as a chocolate substitute, but carob does have its own unique flavor which lends itself well to shakes, malts, carob-nut bars, bread products, and even mixed into baked beans and barbecue sauces. Carob powder is somewhat reminiscent of chocolate; a fresh carob pod however, has a flavor more similar to dates.
Carob is so different nutritionally and chemically from chocolate that people allergic to chocolate can enjoy carob. A 1973 university study clearly indicated that children who were allergic to chocolate could safely consume carob. The report stated:
“A very sensitive laboratory test which detects antibodies (allergy-type IgE) to chocolate failed to detect antibodies to carob in the blood serum of the same children. Therefore, it is reasonable to assume that such children with allergy to chocolate can safely be given carob.”
CAROB AS A MEDICINE
Carob is known for its medicinal properties. Reports in medical journals in the 1950s showed that carob powder added to milk formulas could help infants keep down their meals. According to a study reported in Canadian Medical Association Journal, out of 230 infants with diarrhea, only three were not cured by the addition of carob powder to their formula. Carob is also used for the treatment and prevention of diarrhea in livestock, and for the prevention and cure of human dysentery. According to Marian Seddon, writing for Desert magazine, “The pectin and lignin in carob not only regulate digestion, they combine with harmful elements (even radioactive fallout) in digested food and carry them safely out of the body.”
Carob is an incredibly rich food source, and it perhaps the ideal “survival food” since it lasts a long time, requires no special storage conditions, and can be eaten with no preparations. It is rich in calcium, containing 352 mg. per 100 grams, or 1,597 mg. per pound. By comparison, milk — often regarded as an excellent calcium source — contains only 120 to 130 mg. of calcium per 100 grams, or 530 to 550 mg. of calcium per pound. Furthermore, carob contains no oxalic acid, as does chocolate, which tends to interfere with the body’s ability to assimilate calcium.
Carob pods are about four percent protein and 76% carbohydrates. Although carob is very sweet, it contains 60% less calories than chocolate. Additionally, carob contains substantial phosphorus (81 mg. per 100 grams, or 367 mg. per pound), and an abundance of potassium (800 mg. per 100 grams). Carob contains small amounts of sodium and iron, and it is rich in vitamin A, the B vitamins, and many other minerals.
Carob also has several non-food uses. The small hard seeds inside the pods were once used as weights and provided the term “carat.” These uniform seeds were first used by goldsmiths as measuring devices. Carob seeds are also cooked into a thick gum. Commercial uses for this gum include ink ingredients, film polishes, cosmetics, tooth paste, adhesives, etc. The seeds can be boiled in water to soften and then strung into a necklace.
Carob contains only traces of theobromine, the active stimulant in chocolate and cocoa Thus, it is important for allergic individuals to ascertain that the carob they are purchasing is pure.
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