The benefits and harms of Carob

The carob is a powder that is often used to replace cocoa powder. It is obtained from the dried pod of the carob tree. Carob — a legume. This evergreen tree, whose height can be from 6 to 12 meters, was first discovered in Italy, Spain, Cyprus and other Mediterranean countries. Today remains the largest supplier of Spain.

The pods from which the powder raw inedible. They were sweet, they need to immature to disrupt and decompose in the sun.

Properties of carob

In appearance carob virtually indistinguishable from cocoa powder, but its color is not completely brown and has a pinkish hue. The taste of this powder is sweet in itself, without the addition of sugars. Carob is almost perfect, if it is important to give the product a gloss, viscosity and density in the pods contains gum (resin), which can be used as stabilizer or thickener. Of the powder can be prepared not only dark, but also white glaze. The use of carob doesn't change the flavor and color of the product, allowing it to be used in all sweet dishes.

The use of carob

Advantages of this powder mass:


since this powder is sweet in itself, add shape sugar that negatively affect the figure, is not required;
he has gipoholesterinova ability, thus reducing the assimilation of excess of cholesterol;
it has no caffeine and theobromine — substances, addictive, and infrequent cases of allergic reaction;
there are a large number of minerals and vitamins. Among them a, group b and D; protein, calcium, magnesium, phosphorus, iron, manganese, copper, potassium, barium, Nickel;
unlike cocoa powder, carob no phenylethylamine — a substance that promotes the emergence of migraine, as well as Protamine — the substance that is causing not only migraines, and allergies;
in addition, it has no oxalic acid, which blocks the absorption of zinc and calcium and may cause acne (this is usually noted in the use of excessive chocolate);
it contains tannins that help to bind toxins, preventing their harmful effects;
improves digestion and helps with disorders of the gastrointestinal tract;
has anticancer properties and helps to reduce the appearance of lung cancer, especially for smokers (with regular use of carob);
has antimicrobial, antifungal and antiparasitic action;
causes a feeling of fullness;
calming effect on the nervous system.
The use of carob

Because carob is considered a substitute for cocoa powder, and use it accordingly. It can be a component of cake, pudding, cake, pie, cookies, gingerbread, waffles, biscuits and various other baked goods, add cocoa. In addition, it can be used for making candy, pastes, coatings for ice-cream, condensed milk, processed cheese, cold or hot drinks, such as cocktail or liqueur.

To cure diarrhea and to lower cholesterol levels in the blood, it is recommended to use 15-20 g of powder per day. In General, no restrictions on the number of used carob is not.

Carob can be given even for infants in order to treat diarrhea and to reduce the frequency of regurgitation.

The damage of carob

No contraindications of carob at the moment not been revealed. The powder is absolutely safe for adults and for babies. However, the individual intolerance, so the first time it is recommended not to use a large number of dishes with the contents of carob.