Carob is similar to chocolate. Not only is it tasty but it is much healthier, aiding in food digestion. The tree from which carob is taken is easy to grow and does not need special growing conditions. Carob can be used in a variety of recipes, from cookies to vegetarian cuisine. Carob contains vitamins B6, folic acid, niacin, riboflavin and thiamine. It also contains the following minerals: calcium, copper, iron, manganese, magnesium, phosphorus, selenium, and zinc.
Due to its ability to absorb water, it often prevents diarrhea in babies, toddlers, and small children. For people with high blood pressure, carob is a particularly good choice over chocolate because it does not contain caffeine.
Carob’s tannins havegallic acid, which acts against asthma and allergy symptoms and infections. Carob also contains calcium and phosphorus, which protect against bone loss and osteoporosis. It is good for bones, teeth and gums. One very important aspect of carob is that it has cytotoxic properties. Flour made from the sprouts of the carob tree is successful in treating cancer of the uterus.
Because uterine problems, high blood pressure, and bone loss often affect middle-aged women, it is important to make the switch to carob sooner rather than later. You can find carob in stores as a powder. Try adding a tablespoon to cookie dough or other desserts and sweets.