Carob: health benefits and harms

In recent years, an eco-product called carob has been gaining more and more popularity, with which chocolate products are gradually being replaced. Vegetable powder is rich in vitamins and does not contain harmful neurostimulating substances, due to which it even fits into the diet of strict vegans and people who refuse caffeine and invigorating additives. But what kind of product it is and where it came from, many do not yet know. Let us consider in more detail its history, useful properties, recipes and possible harm.

What is carob and where does it grow

The ceratonium plant has been growing on the shores of the Mediterranean for many millennia. It was known by ancient peoples, using it not only as a fragrant sweet, but also for medicinal purposes against many diseases.

Ceratonia is a perennial tree of the legume family, the life span and fruiting period of which is up to several hundred years. It reaches 15 m in height and gives amazing fruits in soft pods filled with seeds similar to coffee. It is these fruits in the broad sense that are called carob, or rather - the culinary powder obtained during their processing.

The natural habitat for John’s breadfruit, as it was subsequently called in Christian countries, is the Mediterranean coast - the countries of Southern Europe and North Africa. However, at one time, the tree was brought to Australia and the USA, where it took root well. Therefore, today they are also actively involved in the production of sweet powder and other products from the fruits of ceratonia.

Our plant is also known as the "carob tree." Many have heard of the popular thickener, gum, which has long been central to many foods. And now, carob bean powder has also become popular.

The main feature of this product is that it is a caffeine-free analogue of cocoa and coffee, reminding everyone's favorite products of its aroma, but at the same time without overstressing the nervous system. Drinks are made from it, added to pastries and desserts, and in addition, they are used for medicinal purposes, which will be discussed in more detail below.

What is the difference between fried and raw

The fruits of the plant are processed in several ways, so a kind of waste-free production is obtained. First, the pods are dried to prevent the growth of fungi and the fermentation of a product containing a lot of sugar. After this, the beans can be removed from the pods and eat instead of sweets, but more often the powder is made from the product.

Beans are fried or left raw, after which they are ground into flour. Raw powder differs from fried powder not only in taste and aromatic properties, but also in composition. When frying, some of the sugars and other valuable substances break down. Therefore, raw carob is considered more useful.

Light carob has a delicate taste with a nutty note, a beige and pink hue and pronounced sweetness. Lightly fried grains give a powder with the flavor of caramel and a slight sourness, similar to coffee. The product has an ocher hue.

Medium-fried beans acquire a noble bitterness, like dark chocolate and brown - about the same as cocoa powder. The longer the beans heat-treat, the less sweet they become. At the same time, the product retains its antioxidant and other beneficial properties.

In addition to powder, thick syrup is obtained from the pods - an equally popular product in the eastern and now western markets. It is prepared by evaporating water infusion from the shells of carob (without grains). The composition of the products has a lot in common, but there are differences. Therefore, we will discuss in more detail the properties of carob powder from ceratonia beans.

Composition and calorie content

One of the great advantages of the product is its natural sweetness, which allows sugar and low calorie content not to be added to dishes with carob. Carob contains about 220 kcal per 100 grams of powder, which is about half as much as in cocoa. This mark is due to the low content of natural fats in the product. It contains only the oleic and linolenic fatty acids necessary for the body.

About 50% of the composition is carbohydrates, including glucose and fructose, as well as pectin, tannins, about 40 g of dietary fiber, 4.5 g of protein and up to 1 g of fat.

It is rich in carob and minerals, as well as vitamins: B1, B2, B6, E, PP, sodium, potassium, phosphorus, iron, manganese, zinc, magnesium. Calcium such a product contains 3 times more than cocoa powder, in addition, it contains no cholesterol, and its components are very well absorbed by the body.

Another important fact is that the powder does not contain caffeine and theobromine - neurostimulants that are addictive in the human body.

Thanks to this composition, carob can be introduced into baby food, as well as in diseases of the digestive and nervous system.

What is useful carob

The most important valuable properties of the powder can be considered the presence of antioxidant properties and safety for the nervous system. But, in addition, he is able to provide the body with support and assistance with a number of other ailments.

General benefit

1. Antitussive and expectorant action for colds and bronchitis. The drug is even injected into drug syrups to enhance their action.
2. Carob includes a high fiber content, which helps to reduce hunger and prolong the feeling of satiety, remove all excess from the body - toxins, toxins and excess water.
3. A quick rise in sugar levels. Carob contributes to the rapid improvement of well-being in cases of attacks of hunger and concomitant malaise.
4. The use of sweet powder helps to lower cholesterol, cleanse the blood, normalize blood pressure and heart rate. The product can be introduced into the diet of hypertensive patients.
5. Removing puffiness and malaise after prolonged training, with colds.
6. High-quality assimilation of calcium, strengthening the skeleton, normalizing the composition of the blood.
7. Cancer Prevention.
8. The fight against aging due to antioxidants, the acceleration of metabolic processes in cells.
9. Normalization of sleep and mood. Carob will help get rid of coffee or chocolate addiction, restore the regime and normal health.
10. Help to increase male strength, stimulate potency and prevent prostate diseases.
11. Beneficial effect on the skin condition. The product helps to remove signs of fatigue, give a fresh look.

A drink with carob or its addition to food helps rejuvenate and cleanse the body of accumulated poisons, restore normal nervous activity and normalize blood pressure.

Ceratonium products are not addictive, they can be consumed at night, in childhood and old age, as well as during pregnancy. At the same time, carob does not require heat treatment and is safe for the body in its raw form.

During pregnancy

Women in the position to use carob on the menu can definitely be, especially when it is necessary to limit the use of coffee and cocoa. It is important to make sure that there is no allergy to the product. Dishes with carob and chocolate drinks will help normalize water metabolism and avoid swelling, prevent constipation, saturate the body with B and E vitamins, useful for the proper formation of the fetus, and also stabilize sleep and mood.

Before introducing a new product into the diet, it is advisable to consult a doctor and take into account all the individual characteristics of the body.

For kids

In children's diets, carob can partially replace chocolate products, which will make it possible to protect the child’s liver and nervous system. In addition, a high calcium content will contribute to the development of the body, normal growth and vitality of the baby. Carob will help maintain a healthy blood composition, as well as establish digestion. Natural sweetness will allow you to abandon the excess sugar in the diet and keep your teeth healthy.

It is recommended to introduce the product little by little, since legumes, especially exotic ones, often cause allergic reactions in an organism unaccustomed to them. The first acquaintance should occur after 2-3 years. Small pinches of powder can be introduced into fruit purees, cereals, and cottage cheese. It is recommended to offer your child a tasty drink both in warm and in cold form.

At the same time, doctors do not recommend to get too carried away with such a drink so as not to exceed the required level of sugar, and also not to inhibit the development processes. The fact is that carob fruits contain substances that in large quantities can stop metabolic processes in cells. 1-2 glasses of drink per day (1 teaspoon per 250 ml of water) should be enough, while it is advisable not to offer the child such a drink all the time.

When breastfeeding

During lactation, the use of carob is beneficial due to the calcium and other minerals contained in it. These components improve the milk composition and contribute to the normal development of the baby. Experts recommend refusing tea and coffee during feeding, so you can try replacing your favorite drinks with a new “chocolate” drink.

The only caveat is the possibility of allergies. Therefore, it is necessary to strictly monitor both your well-being and the reactions in the child's body and stop drinking carob if the baby has a rash, fever or bloating.

When losing weight

To the question whether it is possible to drink carob with weight loss, there is no definite answer. On the one hand, the drink normalizes metabolic processes, helps to quench hunger and pamper yourself with something less greasy than chocolate products. On the other hand, the powder is rich in carbohydrates, including sugars, so you should definitely not get involved in it on a diet.

With a reduced consumption of sugar from other sources per day, you can drink 1-2 cups of the carob drink or add a couple of tablespoons of the powder to your favorite dishes to improve their taste.

Many modern nutritionists are beginning to include carob in weight loss programs to control appetite, and also recommend it along with honey as a substitute for regular sugar in familiar dishes.

Replacing coffee with carob is useful, because during fasting and rebuilding the body in a new way during weight loss, nerves are usually very tense, and coffee only “drives” the nervous system into a state of exhaustion. A mixture of keroba with dietary milk and other goodies will help to usefully restore balance without harming the figure.

Carob in medicine

The supplement is considered healthy and dietary, but you can buy it today only in specialized nutrition stores or tea shops, as well as through online stores. However, in official medicine, carob is not used as a medicine. Gum is often used as a thickener, and locust bean syrup is used to treat nausea, cough and poisoning or intestinal disorders.

With diabetes

There are several diagnoses in which you need to carefully consider the use of carob products. For example, with diabetes, you should not eat or drink a lot of carob because of its ability to increase blood sugar. Nevertheless, the product will be an excellent natural alternative to regular sugar.

Experts recommend adding sweet powder to pastries and desserts, replacing both sugar and rich chocolate at once. To the best of the carob is normally carried by the body, alleviating the internal load.But in severe cases, you must consult a doctor before using the product.

Important: glycemic index carob - 40 units.

With pancreatitis

Inflammation of the pancreas does not tolerate sweet and fatty foods, therefore, in the acute stages, carob cannot be eaten or drunk. But during the "lull" this bean powder will be an excellent substitute for heavier cocoa and coffee. It is recommended to drink carob in a warm form. The plant product has a healing, anti-inflammatory and cleansing effect. In case of allergies, you will have to give up drinking.

With gastritis

For mild forms of stomach irritation, carob is a good choice instead of coffee and chocolate, which significantly increase the acidity of the gastrointestinal tract. If you brew a warm drink in milk, it will help normalize digestion, alleviate unpleasant symptoms and give strength. In such cases, carob should not be added to pastries and other dishes with a rough, dry texture, which are contraindicated in the diagnosis of gastritis.

The use of carob in cooking

In the kitchen, carob products are widely used - as a thickener, sweetener, substitute for cocoa powder. Pectin-rich syrup is used for gelation of jams, thickening compotes, as well as topping for pastries, dairy desserts and fruits.

The same goes for powder. They are sprinkled with cold desserts, fruit salads, added to dough, creams, toppings, drinks, cereals. Due to its high sweetness, the product is used only in confectionery. Its spicy taste shades allow you to get several completely different food additives at once - from a fresh nutty “flavor compactor” to chocolate caramel and coffee bitterness.

Due to the fact that the product does not deteriorate for a long time, it is convenient to store and use it all year round, including at the factory, packed in foil bags.

Carob gum is a frequent supplement in many factory products: yoghurts, processed cheeses, chocolate and others. It is one of the safe "E-shek" and even gives a positive effect in the form of antioxidant and normalizing effects.

In southern countries, they also consume bean horns themselves. They are simply cleaned of pods and dried, and then sweet grains are eaten like marmalade.

Due to the large amount of tannic and antibacterial substances in carob and other carob products, it is a good natural preservative. The addition of bean powder to various dishes slightly prolongs their shelf life.

Harm and contraindications

Experts did not find a pronounced harmful effect of carob on the body. It is only necessary to beware of allergies, overdose and poisoning. Therefore, always monitor the freshness of the product, use it exclusively in small portions and pay attention to how your body reacts. Particular care must be taken by people who are already allergic to other legumes - soy, peanuts, chickpeas.

Signs of an allergy can be:

• fever, swelling of the lymph nodes, tearing;
• intestinal discomfort, bloating, diarrhea;
• skin rash and itching;
• palpitations and general malaise.

In addition, all carriers of complex diagnoses, such as cholecystitis, pancreatitis, diabetes, urolithiasis, need to check with your doctor for your specific case whether carob can be used.

How to choose and store carob

Given that the product on our display cases is still rare, you need to carefully choose it.You can find carob powder:

1. In stores of sports supplements and healthy nutrition.
2. Specialized coffee and tea departments, shops.
3. In large markets, where a lot of imported products are presented, it is worth looking in the departments of dietary nutrition or at the grocery.
4. Online stores, and you can find an intermediary with competitive prices or order directly from the manufacturer if he offers retail shipping. In such cases, you usually have to wait longer, but the product will definitely not be fake.

Buyers with experience recall that you need to read reviews about the seller and brand of the product, so as not to purchase a low-grade or non-genuine product. It is worth paying attention to the country of origin, “indigenous” brands from Spain, Portugal, Cyprus, Turkey, as well as Australia and the USA are considered good.

The powder should be well packaged and not sold by weight, since its shelf life, taste and aromatic properties and nutritional qualities directly depend on this. If you are buying a product for the first time or are trying a new manufacturer, bet on a small amount. A standard pack of carob powder usually holds 200 g, but you can search for “probes.”

In appearance, the powder should be uniform, evenly colored, dry and without lumps. Scented powders are usually packed in foil containers. On a bag the expiration date, the manufacturing country and quality marks must be indicated.

For the price, you can orient yourself approximately like this: 100 g of a light product will cost about 100 rubles, and toasted powder is a quarter cheaper. You can buy whole dry pods, so the beans will last longer, but our product is not sold in its natural form.

It is impossible to store the finished powder or pods in an open bag, it is necessary to pour them into a glass jar and close the lid to prevent air from entering and premature oxidation. The vessel is placed in a dark, cool place. The powder is stored for about a year. And fresh pods in the refrigerator can be stored for up to 3 years without losing their properties.

How to use carob

Ceratonia is an amazing plant whose fruits are used in different ways. Beans are worn into cocoa-like powder, pods are boiled in syrup, and in addition, a safe and useful thickener (carob gum) and oil are obtained from it. All these products today are almost indispensable in food production, which makes carob a promising and sought-after plant for our future.

Fruit Tea

Sometimes drinks are prepared not from dry powder, but from whole fresh fruits of the carob tree, since their flesh is rich in sugar, nutrients and juice.

To prepare a drink, the horns are crushed and poured with boiling water, after which they insist for about 25 minutes under the lid. Such a serving of drink invigorates in the morning and helps the body wake up.

Carob syrup

To get a delicious topping, the pods are freed from beans, poured with hot water and slowly boiled until thickened. It is interesting that initially such a mass was prepared not as a dessert supplement, but as a therapeutic one.

Syrup in many southern countries is usually given to children for cough and bowel disorders. The liquid is rich in pectin and tannins, due to which it quickly adsorbs excess fluid, removes toxins from the body and helps to liquefy sputum.

Today, such syrup is also popular in cooking. It is often added instead of sugar to smoothies and cocktails, to fruit salads and ice cream, to porridge, to pancakes and homemade waffles. But there is one caveat. Experts do not recommend combining carob syrup with dairy products. We are talking about animal products.Milk can always be replaced with vegetable - almond or soy. In this case, carob powder can be safely combined with milk.

Butter

Since it is difficult to obtain oil from such beans, it is considered a rare and valuable product that can hardly be found with us. In European countries, this extract is used exclusively for medicinal purposes for improving the cardiovascular system, as well as for general strengthening of immunity in long-term illnesses.

Gum

A valuable thickener is obtained from the inside of the ceratonium beans. Its distinctive feature is the ability to slow down the crystallization of ice and make the product jelly-like. Therefore, this additive is used in the production of ice cream, dairy desserts, canned fruits and vegetables, cheese pastes, all kinds of sauces and mousses.

The plant-based product is completely safe, moreover, it has an antioxidant effect, making canned foods less harmful to the body.

How to make chocolate from carob

Carob powder can even make a tile like chocolate. For this, you will need several basic components: butter (butter or vegetable, most often taken coconut), dry carob and the necessary additives. It can be candied fruits, nuts, coconut, mint, pieces of cookies or waffles, milk and even honey. It is usually added for flavor, choosing a fragrant linden variety. But you need to remember that the powder is sweet in itself, so do not overdo it with the addition of honey.

Also, starch can be added to the tile, this component is introduced for strength, but it is optional.

Butter, carob and filler are taken in equal proportions, and milk - focusing on the necessary degree of "darkness" of chocolate. The oil is heated to a liquid state, the sieved carob is carefully introduced, stirring so that no lumps form, then milk is poured. Then evenly add all the necessary ingredients and pour the chocolate into molds. The cooled dish is sent to the refrigerator for 60 minutes, after which it can be served with tea and any other treats.

Interestingly, candies can be made in the same way. To do this, prepare the basic glaze and, while it is warm, dip into it the components prepared in advance:

• washed and soaked dried fruits - dried apricots, prunes, dates;
• fresh or frozen berries or fruits: cherries, mangoes, bananas, blueberries;
• pieces of biscuit or cereal balls "crisp";
• whole nuts;
• fondant or marzipan balls and any other components that you like.

Glazed sweets are spread on parchment and cool for an hour, like chocolate bars.

The benefits of such chocolate
Unlike the original cocoa recipe, such sweets are not addictive and addictive, they are less fatty and have a spicy and unique flavor. Such chocolate strengthens the musculoskeletal system, protects the nervous system and liver, can be consumed at any time of the day, in addition, it is rich in fiber, which has a beneficial effect on the digestive system.

Carob Drink

Most often, carob bean powder is used as the basis for a cocoa drink. You can make it both on animal milk, and on vegetable substitutes - almond, soy, coconut. Tastes blend well and make the drink fragrant and unusual. You can make a fragrant drink on the water, it will be quite rich in taste.

In addition, tea is made from carob, chopping the flesh of the pods and insisting it in warm water. You can mix bean powder with chicory cereal. Then it will be more like coffee. To give an unusual shade of taste to the drink add spices - cloves, cinnamon, vanilla and even cardamom.

How to cook

Recipe 1. The simplest carob drink is prepared as follows: 1 teaspoon of powder is diluted in a glass of warm water. The raw materials dissolve quickly, after which the drink is ready for use. Such a composition is recommended for the prevention of colds and impotence, with digestive problems and sleep disorders.

Recipe 2. Coffee substitute from carob is prepared in a Turk: 200–300 ml of water is heated, 1.5–2 tablespoons of dark (roasted) carob are added, spices, if necessary. Next, monitor the rise of the foam. As soon as she runs out, remove the Turk from the fire and let the drink settle. Repeat this process 3 times, after which the drink can be considered ready.

Recipe 3. “Hot chocolate” from carob is a little more complicated to make. First you need to boil 2 cups of milk, add a pinch of vanilla and 2 tablespoons of the powder of the main ingredient. Stir everything carefully to avoid lumps, and keep on low heat for 3-6 minutes.

Serve any of these drinks can be cooled, it will be just as tasty and healthy. The main thing is not to leave milk drinks warm for a long time, and indeed they don’t store such a drink, but prepare a fresh portion each time.

Benefit and harm

Carob drinks do not disturb sleep, help maintain normal acidity, unlike coffee products, are beneficial for the stomach, have a softening effect, do not cause a strong diuretic effect, and are also safe for the cardiovascular system.

The regular use of such mixtures during colds will help to cope with a cough and a runny nose, relieve irritation and redness, and also quickly remove viruses from the body. Drinks are good for children for growth, and for old people to restore normal digestion.

Do not get involved in drinking carob on diets and with diabetes. But moderate consumption can even help establish a metabolism, alleviate the condition, and help to renew the body.

Interesting Carob Facts

1. The ancient Greeks and Egyptians have mentions of this amazing plant. Beans were then treated for colic, poisoning and coughing.
2. Carob trees live for 200–300 years, stably yielding crops even in the dry season. That is why the culture was brought to Australia to raise the agro-industrial fund.
3. The fat content in carob is 10–11 times lower than in cocoa powder, and calcium is 3 times higher. Moreover, the product has its own sweetness, which makes it more profitable on the kitchen shelf of each owner or hostess.
4. According to weather forecasters and landowners, cocoa beans are gradually dying due to a sharp change in climate, while ceratonia feels great even in the heat. Experts believe that in the near future, carob bean will replace cocoa in mass consumption.
5. In the ancient world, these beans were appreciated for their perfect shape and exact weight. Using the grains of a carob, the weight of spices and even valuable metals was measured. The word "carat", which is still used by jewelers and pharmacists, comes from the name of the carob plant.
6. Each year, up to 200 kg of juicy fruits are harvested from one tree.
7. In the Mediterranean, carob bean extract has been used for centuries in the brewing of liquors and other spirits.
8. Cypriots usually feed domestic animals with sweet beans, because in their homeland the plant always bears fruit in abundance, and useful fruits simply have nowhere to put.

This useful and unique product, which we still know a little about, may soon fall in love with everyone and become one of the main ones. In the meantime, choose healthy foods and try new ones!

Carob Photo