The Carob
For those who enjoy the chocolate there a substitute that is processed in a sanitary condition is the carob = CAROB. It is a much better than chocolate. Does not contain these toxic substances and pollutants. It does not require sugar because it comes naturally and with its sweet taste. It does not require fermentation to develop its taste like chocolate. It is superior to chocolate.
A carob is commonly called “Pan de San Juan”. The seeds are finely ground into flour carob. It is a rich source of these important nutrients: Thiamin – B1 Riboflavin – B2, niacin, vitamin A and calcium. The Carob also contains potassium, phosphorus, magnesium, silicon and iron. Rich in natural sugars, low in starch and fat (2% vs fat. 52% fat chocolate).
It contains pectin, which is good for regular digestion and is delicious cold drinks, hot dishes. Three teaspoons of carob and 2 teaspoons of water equals 1 board of chocolate. It is also good for infants because it provides calcium and phosphorus for teeth and bones. It seems to cocoa color and flavor. For those who wish to restrict the consumption of sugar, caffeine and saturated fat, carob is a healthy alternative to chocolate.
“Carob” comes from the tree “carob” in botany is called Ceratonia siliqua, these trees grow mostly in the Middle East. The tree “carob” belongs to the family of vegetable plants, produces a long, dry pods from which chocolate is made natural.
In ancient times, the pods of “carob” were of great value. Many animals were fed (cows, sheep) with this product and kept healthy. Moreover, seeds and dried extracted from carob pods were used for trade and currency (money). From this stems the word “carat” (Gk. keration carob bean), whose mark is used today to describe some gold jewelry in the Middle East.