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News Letters & Stuff>
Carob - a good alternative to chocolate?
October 22, 2004
Carob comes from the pulp of the carob tree. The pulp is
dried, roasted and ground into a powder that can be used in
baked goods and candy. Carob contains less than half the
fat found in chocolate and 25% of the saturated fat. It is
also naturally sweet, so you can use less than you would
need if you baking with chocolate. However, recent studies
have shown that chocolate contains heart-healthy
antioxidants. It is also high in phenylethylamine, a
compound that raises serotonin and dopamine levels - brain
chemicals associated with elevated mood. Although carob
does not have these benefits, it is generally considered to
be more healthful than chocolate. But be aware that it does
contain caffeine and thus those of us with liver concerns
should avoid it but if you must have that taste of
chocolate once in a while it would be a healthier
alternative. Just be sure you do it in moderation and not
every day. If your liver is in an advanced stage of
hepatitis then avoid it completely. Although my liver has
no damage I do avoid this product.
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