St John´s bread on my plate.

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Yesterday I found a fantastic shop with exotic fruits. Incredible fruits, of all sizes, shapes, colours smooth and rough surfaces. Must visit it more frequently, as I found that the nature is much bigger encyclopedy then I ever thought.
For now I will start with carob. I wonder, does anybody on the GoY grow it in his/her garden?

Now it is on my plate. Very tasty.
Carob has been used as food for over 5000 years. The word carat, which is used today to measure gold and diamonds, comes from the Arabic name for the carob seeds. It is somewhere still called St. John’s Bread as this was consumed by John the Baptist while he was in the wilderness. Today carob is more often used to feed livestock then humans. Carob is very nutritious and healthy. For people with allergy to chocolate, coeliakia or diabetics it can be perfect substitution for chocolate or cocoa powder. Carob contains as much vitamins B as beans, lentils, or peas. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat. It contains trace minerals like iron, manganese, chromium, copper and is a good source of fiber. Fiber naturally helps to regulate blood sugar levels, which is especially beneficial for people with diabetes and our bowels. It is known to halt serious cases of diarrhea in adults, infants, and animals. Use 1 tablespoon of carob power in a cup of liquid, or make a paste of carob powder and water. It also helps with upset stomach. There are case reports on sussessful treatment of renal failure with carob and cranberry juice, but please, do not ask me for details. The cholesterol-reducing effects of carob may stem from its naturally high levels of lignin and polyphenols, which are powerful antioxidants. These antioxidants work by binding to stomach acids and cholesterol in order to help them pass through the body and be excreted.

• 11 Nov, 2012
• 6 likes

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