Carob is a powder from the fruits of the carob tree (ceratonia pod). Not so long ago, it became known in dietary nutrition as an alternative to cocoa and chocolate. In medicine, it is used in antitussives and as an auxiliary substance in other drugs. The history of eating cherub goes back about 5,000 years. The taste of carob is slightly similar to cocoa, but depending on the degree of roasting, it has a different aftertaste.
Useful properties of Carob
- Carob is rich in antioxidants that prolong youth. It is explained simply. Antioxidants bind free radicals, which lead to aging, and prevent them from destroying skin cells.
- Carob does not contain caffeine, which is characteristic of cocoa, so it can be drunk not only by people with high blood pressure, but also children and pregnant women.
- A drink made from this powder has a calming effect.
- Carob contains 10 times less fat than cocoa. Sucrose and fructose provide sweetness. This gives kerobk the right to be considered dietary.
- All vitamins and minerals (and there are quite a few of them) are easily absorbed.
- Fiber, although contained in small amounts in the powder, improves digestion, and in steam with antioxidants removes harmful substances from the body, including toxins.
- Regular consumption of carob powder drink reduces cholesterol in the blood, so it can be used to prevent cardiovascular diseases.
- Carob is sweeter cocoa. The prepared drink does not require the addition of sugar, as cherub contains a large amount of natural sucrose, fructose and glucose.
- By reducing the production of grenalin – a hormone that controls hunger – Carob helps reduce appetite.