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Is there are an alternative? Is there something better? Yes! CAROB!
Carob contains no toxic chemicals. It has natural sweetness and does not need to be fermented in the process of preparation. The bean pods come from a tree, which is mostly grown in the Middle East. The long pods are dried and ground to make carob powder. It is not the beans which are used to make carob. The dried seeds, in ancient times, were used in trading. This is how we get our word 'carat' which jewellers still use to describe gold quality.
Carob has a pleasant taste and can be used in any recipes that ask for cocoa powder. It actually does you good as you enjoy it! Carob is almost 8% protein, is naturally sweet and has about 45% natural sugar for energy; it has some of the B vitamins; contains important minerals like calcium, magnesium, and potassium, and also iron, manganese, chromium, copper and nickel. It has much more calcium than cocoa powder, considerably fewer calories, and seventeen times less fat. Carob is a very good product.
Of course, it will never taste like chocolate, and so one has to be prepared for the differences. It is not addictive, so one square will give satisfaction and is a good way to finish a meal. The pectin in carob, along with another type of fibre, lignin, helps with digestion and elimination and can help towards reducing cholesterol.
It is worth trying, even if you have not liked it before. The flavour goes well with raisins, so to begin with try melting some and stirring in lots of raisins and a puffed cereal. |
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