The Case for Carob

Chocolate is an obsession in the western world. Some celebration days, like St Valentines and Easter, revolve around chocolate, while others like Christmas and Mother’s Day, have a definite chocolate component. Supremely malleable, chocolate can be made into any shape to suit the occasion, and is hardly ever refused.

But, as advertisers have twigged, one of the strongest selling points of chocolate is its `sinful’ aspect. Indulging in a chocolate treat is seen as a `wicked’ pleasure the indulgent can afford to give themselves.

But since the health conscious change of attitudes in the 70s, there has been a push for a chocolate alternative, produced from the carob tree. Carob is a treat that can be indulged any time, without the health problems caused by too much chocolate.

The carob tree, also known as St John’s Bread, originated in the Mediterranean region, Carob powder is made from the seed pods and has an appearance and taste similar to chocolate. It beats out the cocoa bean in the health stakes in two major areas – it contains no caffeine and is high in fiber. It also contains a number of nutrients, including vitamins A, B, B2, B3, and D.

But when it comes to weight control, the real villain in chocolate is the butter fat used to make it rich and creamy. Cocoa is naturally bitter and requires processing with sugar and fats to make it the delicious treat most people are familiar with.

When carob is similarly treated to make a substitute chocolate bar, the result can be just as `sinful’ to the weight conscious as the real thing! But it still retains its Health Benefits, while to get any of the Health Benefits attributed to chocolate (heart helping antioxidants and flavonoids) you need to choose the dark, bitter kind.

If you want to use carob as a chocolate substitute at home, the best way is to use carob powder, and trim the fat and sugar in your existing recipes. That way you will get the nutritious benefits of carob, without the hazards that come from using it `just like chocolate’.

It is also best to develop a taste for carob as a product in itself. If you are expecting the pure taste of chocolate the first time you taste a commercial carob bar, you will be disappointed. It has a pleasant taste somewhere between caramel and chocolate and will certainly satisfy a sweet tooth. Used at home in cooking, the results can vary. Adding carob to a cake and cookie mix instead of cocoa powder will give a drier result, and may need the addition of vanilla extract to give a flavour closer to real chocolate. But you will need less sugar because carob is naturally sweet.

Carob makes a delicious treat for health conscious families. A young mother of my acquaintance has been giving her three children carob instead of chocolate since infancy. They are all strong healthy kids, and still prefer carob to `real’ chocolate!

Carob powder can make a very satisfying nightcap, without the stimulating effects of the caffeine in chocolate. Mix a heaped teaspoon of carob powder with a little cornstarch to thicken it and add vanilla extract for sweetness before pouring on a cup of hot water. Carob powder can also be mixed with full or skim warm milk.

Carob is often used in preparations for the treatment of diarrhoea, and as a thickening agent in feeds for infants with gastro-oesophageal reflux.   In 2002, a study at the Potsdam University in Germany indicated that carob fiber could reduce LDL cholesterol in men and women within six weeks.

So, is there a case for carob over `sinful’ chocolate? Certainly, because carob has benefits ands potential Health Benefits that chocolate cannot match. It makes a pleasant and healthy addition to your normal diet in the form of drinks and tasty treats, and it takes the worry out of Easter and other chocolate laden festivities. You can make your own delicious carob Easter eggs and bunnies with carob and special molds. You can bring a sparkle to your children’s eyes and a healthy glow to their cheeks at the same time!

By

Gail Kavanagh