Did you know chocolate used to be considered “poor man’s carob” only a few centuries ago? Naturally bitter, large amounts of sugar and fat are added to chocolate to cover up its bitterness and make it palatable. It is also very high in calories, roughly 2500 calories in 1 lb. of processed chocolate. Many food scientists have reported chocolate to be the single most craved food. Some researchers have argued that chocolate is addictive. Actually, it is! It triggers the area of the brain where addictions work and has the same effect on the brain as does nicotine and cocaine.
Carob, on the other hand, is naturally sweet, requiring no additional sweeteners. It is 3x richer in calcium, has 1/3 less calories, and 17x less fat than chocolate. Carob contains approximately 8% protein, has more calcium than milk, is high in vitamins A, B1, B2, potassium & iron, and is a fiber-rich food. Carob helps nausea, vomiting, upset stomach, and even has a beneficial cholesterol-lowering effect. We have been given instructions in the Word of God how to live a simple lifestyle and which foods are the best for us to eat. God, in His wisdom, outlined these things for us in the creation account...back in Genesis!
While Carob is not mentioned by that name in Holy Scripture, but it is considered by Biblical scholars that carob pods are referred to in both the parable of the Prodigal Son (Luke 15:15-19) and when speaking of John the Baptist's desert ministry (Matthew 3:4). Carob features significantly in Jewish tradition. It is commonly known as
algarroba, St. John's bread, and locust bean gum.
What about Raw Carob?
Dr. Jameth Sheridan takes credit for starting the "raw carob craze" but discovered over time that eating carob-- a member of the legume family, like soy-- created indigestion and other slightly toxic reactions in different people. He continues to promote the high nutrient density of carob but suggests that it should be at moderately lightly heated/toasted to prevent toxicity reactions and indigrestion.
I personally have occasional cravings for chocolate and eat an increasingly modest amount of Fairtrade dark chocolate-- but I can attest to feeling much more virtuous when I make up a recipe containing carob instead of chocolate... and because my husband is such a big fan of healthy Biblical fare, here is an free ezine that you can sign up for-- receive a recipe using Biblical foods every 10 days, along with tips on other ways to keep yourself healthy and whole.
**Carob Pod image is courtesy of Wikipedia
www.manitobaharvest.com
Have you tried Raw Cacao?? Ohh if not your missing out! its suppose to be REALLY healthy for you. and has the highest amount of magnesium of all the foods! (which most people.. especially Americans, are deficient in)
and also has all kinda for other stuff thats good for ya in it (thats why your craving Chocolate!)
When I have Cacao I find that my chocolate cravings are completely taken away.. as my body is getting what its asking for. (Raw Cacao.. Chocolate!)
I get the powdered kind. there are many companies who have it. and I’d try a bunch of different companies until you find the ones you like the most.. they all taste different! I actually want to have a Raw Cacao Tasting Party someday..
I like to prepare my cacao by placing about a tablespoon into a cup with either Raw honey or Raw Yucca Syrup. (Agave would work too) mix. then pour some hot water in. just a little at first so you can mix it up and not have any chunks or lumps then pour the rest of the water in. I also like to add Raw Cow Cream. or Young Coconut flesh cream (I haven’t tried the coconut flesh cream in Cacao yet.. but I bet it will be awesome!)
I also like to make home made chocolates..
Mix Cacao and Coconut Oil and some honey. (all to taste..) and any other things you may want in your chocolate.. I like it plain.. sometimes I add Vanilla.. and put in candy molds and place in freezer.. once hard hit candy mold on the counter and remove the chocolates.. and EAT! mmmm… Store left over chocolates in the freezer… so you can have a little every time a chocolate craving hits.. I am going to try it with Cacao Butter next.. as soon as I get some!
-Brittni
p.s David Wolfe has a book on raw chocolate.. its very interesting! neat recipes too.
Comment by Brittni — March 6, 2009 @ 2:19 pm
Hi Brittni
Thank you for your comments!
Yes, I have tried raw and all possible sorts of chocolate over my several years of indulgence.
Chocolate doesn’t agree with me… even the raw stuff… except for some nice Fair Trade stuff at London Drugs. I am using Camino cocoa right now and it is okay as long as I take it easy on the amount… if I mix it with carob it seems to be better for me.
I know that David Wolfe (and several others) promote chocolate as an almost perfect food, but you will find numerous other raw foodists who eschew the bitter bean. Hard to know who to believe. I just go by how my body feels. If I get a craving I can usually contain it with a nibble of something very good (that chocolate at London Drugs, for example).
I also do the coconut oil fix in the fridge… I like to add a bit of almond butter and some broken pecans to the honey… grated coconut is good as well, and you can make quite a nice nosh with madjool dates.
But, alas, apart from the magnesium and some antioxidants, it also contains methylxanthines that may create problems from the scalp to the soles of the feet. Methylxantines can morph to alter the protoplasm of the cells. You might experience imbalance, palpitations, high-pitched voice, insomnia, fatigue and finger tremor. Some experience increased anxiety and headaches. Regular daily use of chocolate can result in chronic fatigue, depression, and withdrawal when there is a delay in getting the chocolate “fix”. Most gastrointestinal problems (eg., crohn’s disease) are aggravated by the methylxanthines and some gastrointestinal disturbances are caused by methylxanthines. All of the methylxanthines have been associated with chromosome damage. Immunity is weak, and methylxanthines contribute to a highly ‘acid system’. Frequently they interfere with normal enzyme activity and contribute to the growth of cysts and fibrous tumours, significantly in the breast (methylxanthines are included in coffee, colas, and tea as well). Many researchers believe that the effect of methylxanthines on the male prostate is similar to that upon the female breast. If you want more like information, I’d like to refer you to Paul Nison’s book in my sidebar (and you likely don’t want to know, for example, that aflatoxin, the cancer-producing mold, builds up in the bean pods just after the harvesting when the pods are piled up to ferment from three to eight days. The fermentation is essential to the chocolate flavour.) Most of the foregoing information was obtained from the “Country Life Natural Foods -Something Better- Nutrition Seminar Cookbook“– a vegan cookbook tsted at Country Life Vegetarian Restaurant Kitchens, published in 1984 (oops, before you were even born, Brittni).
And finally, today’s chocolate industry is politically and historically toxic. Much of today’s commercial cocoa comes from African countries. Children working in the production of chocolate and cocoa frequently do not have relatives in the towns and cities where they work– a clear indication of child slavery. If you plan to buy chocolate, buy Fair Trade chocolate and cocoa, and avoid these political toxins at the very least.
Sorry to be so negative, but that is the ‘other side’ of the story of chocolate.
Comment by HealthiaCynthia — March 6, 2009 @ 3:45 pm