Chocolate—Friend or Foe?
Chocolate is a lot more than a mere fix for the sweet tooth. Naturally, chocolate contains chemical substances relative to coffee and tea: caffeine and theobromine. The latter is a ring leader in the chemical clan and is identical to the former save for one atom; and, like its near twin, it also has detrimental affects upon the body. This particular family of chemical substances (which include both caffeine and theobromine) can cause or contribute to imbalances within the synergistic functions of the body, palpitations of the heart, insomnia and other sleep disturbances, bed-wetting, fatigue, obesity, dizziness, irritability, agitation, anxiety, acne, and more. Some more serious diseases and health problems, including heart disease, allergies, diabetes, stomach disturbances, and depression, can be exacerbated by these substances. Also, chromosome damage, birth deformities, and cancer have been associated to these chemicals, and resistance to disease is lowered. Some physicians also believe that they contribute to breast disease and prostate problems by stepping up cell growth in certain tissues
...The first effect is exhilarating. The nerves of the stomach are excited; these convey irritation to the brain, and this in turn is aroused to impart increased action to the heart, and short-lived energy to the entire system. Fatigue is forgotten; the strength seems to be increased. The intellect is aroused, the imagination becomes more vivid. By this continual course of indulgence of appetite the natural vigor of the constitution becomes gradually and imperceptibly impaired. If we would preserve a healthy action of all the powers of the system, nature must not be forced to unnatural action. Nature will stand at her post of duty, and do her work wisely and efficiently, if the false props that have been brought in to take the place of nature are expelled. – 19th-century health author
Chocolate comes from the cocoa bean, which is naturally quite bitter. In order to cover up its bitterness, large amounts of sugar and fat (including milk and cream) are added, which gives chocolate its rich, velvety texture. But these things also lower resistance to diseases as well as hinder digestion. Other additives are also added before the product is finished. Man is an intelligent creature among the dumb animal kingdom; but how dumb it is to find something that is unbearably bitter or undesirable, such as cocoa beans, coffee, or tea, and smother it in sugar and milk and cream just to be able to get down—when it's completely unhealthful from the start!
But the process isn't over yet. In addition to the "extras" added to the cocoa beans in order to make the chocolate, the beans must be left out to ferment. During this measure it is possible for carcinogens (cancer-causing agents) to form—which they almost always do—as well as for insects, rodents, and small animals to contaminate the fermenting cocoa beans. These contaminants remain in the finished product—they are not removed. Up to 10 milligrams of animal excrement per pound, or up to 25 insect fragments per tablespoon of cocoa powder, is allowed!
But the process isn't over yet. In addition to the "extras" added to the cocoa beans in order to make the chocolate, the beans must be left out to ferment. During this measure it is possible for carcinogens (cancer-causing agents) to form—which they almost always do—as well as for insects, rodents, and small animals to contaminate the fermenting cocoa beans. These contaminants remain in the finished product—they are not removed. Up to 10 milligrams of animal excrement per pound, or up to 25 insect fragments per tablespoon of cocoa powder, is allowed!
A Better Dainty
The above information justifies the abandonment of chocolate. Fortunately, however, chocolate enthusiasts are not left without a worthy substitute. Carob is a pleasantly sweet pod that is processed using a simple and hygienic drying procedure and then is simply ground into powder. Its resemblance in both looks and taste is striking, but to be fair carob is in a league of its own. However well you may deem this sweet brown powder to pull off the chocolate experience, it doesn't bring with it any of the same hazardous health detriments as does its counterpart.
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C H O C O L A T E
Methylxanthines: contributing factors in breast cancer, and possibly prostate cancer. Caffeine is a methylxanthine. It is wise to discontinue the use of coffee, tea, colas, chocolate, and all forms of methylxanthines.
Tannin: present in all brands of cocoa from which chocolate is made, and can have harmful effects on the mucus membranes of the digestive tract. Theobromine: cause of headaches, central nervous system irritation, itching, depression, anxiety, and fibrocystic disease of the breast. Sugar: required in large amounts in order to mask the bitterness of chocolate and make it palatable. Fat: constitutes a minimum of 50% of chocolate's calories. Oil, cream, or milk is often added which makes it extremely rich, heavy, oily, and difficult to digest. Contamination: as cocoa bean pods are left in piles outdoors to ferment for several days (as fermentation is necessary for the flavor of chocolate), alfatoxins [cancer-promoting toxins produced by mold] are produced within the beans. Insects, rodents, and small animals also contaminate the bean pods as they nest in the pods' piles; these animal contaminations are allowed to pass through processing and into consumers' mouths, which is why some individuals have allergic reactions to chocolate. |
C A R O B
No methylxanthines.
No tannin. No theobromine. Naturally sweet; requires no added sugar. Low in fat (about 2% calories from fat). No fermentation necessary; no known allergic reactions. |
Carob is a legume that comes from the carob tree (Ceratonia siliqua), an evergreen tree native to the Mediterranean (it is actually a shrub that is trained into tree form by pruning). Today it is also grown in other warm climates including Florida and the southwestern United States. The tree is drought tolerant, does well in direct sun, and can handle temperatures down to 18 degrees F. It has a broad, spreading form that makes it an ideal shade tree and can grow to a height of 50 feet. The leaves are dark green, glossy, and leathery. The tree bears fruit (carob pods) after six to eight years of growth, and can easily bear 100 pounds of pods per year by its twelfth year, increasing to an average of 200 to 250 pounds annually as the tree grows older. It can continue to bear fruit for 100 years. The pods are reddish-brown and can be up to a foot long.
Carob has been used for food for over 5,000 years by the Jewish nation and continues to play an important role in their tradition. It is also called "honey locust" or St. John's Bread as this was consumed by John the Baptist while he was in the wilderness (Matt. 3:4). The husks that were eaten by the Prodigal Son in Jesus' parable (Luke 15:16) were discarded carob pods. Even today carob continues to be an important feed for livestock. The word carat, which is still used today to measure gold and diamonds, comes from the Arabic name for the carob seeds because of their uniformity in weight.
After harvesting, the long bean-like pods from the carob tree are either briefly cooked, roasted, or dried at low temperatures (to preserve the life-force) and then ground into carob powder. In fact, when the carob pods are dried at low temperatures to create truly raw carob powder, the original sweetness is preserved and the taste is far preferable. Roasted carob powder, or any carob powder which is not labeled as truly raw, is considerably more bitter. When looking for it in the stores or online, truly raw carob powder is light brown and a bit chalky; this is the one to get. Carob that has been roasted to any degree develops a dark brown color and is less chalky.
As far as culinary purposes are concerned, truly raw carob powder can be used as cocoa powder (or raw cacao powder) in virtually any recipe—a complete and perfect chocolate replacement. Carob is naturally sweet and requires much less sweetener when used in recipes. Nothing compares to the decadence of truly raw carob powder in living cuisine! Its flavor is light and energizing, not heavy or dense; and because of its nearly fat-free composition, it makes for a most wonderful and splendid fat-reducer in recipes. After trying carob—and having it prepared the right way—the chocolate experience so widely loved and adored will no longer seem to be an eternal loss.
In addition to not having the negative effects of chocolate, carob is very nutrient dense. Carob contains as much vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more vitamin A than eggplant, asparagus, and beets. It also contains vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8% protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has 1/3 less calories and 17 times less fat.
Carob also has therapeutic uses. 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 is also known to help with nausea, vomiting, and upset stomach. One French physician successfully reversed kidney failure with carob. Use approximately 2 teaspoons carob powder in unsweetened cranberry juice four or five times daily. A decoction of the leaves and bark has been useful for syphilis and venereal diseases, and seems to have a soothing effect on epilepsy.
As far as culinary purposes are concerned, truly raw carob powder can be used as cocoa powder (or raw cacao powder) in virtually any recipe—a complete and perfect chocolate replacement. Carob is naturally sweet and requires much less sweetener when used in recipes. Nothing compares to the decadence of truly raw carob powder in living cuisine! Its flavor is light and energizing, not heavy or dense; and because of its nearly fat-free composition, it makes for a most wonderful and splendid fat-reducer in recipes. After trying carob—and having it prepared the right way—the chocolate experience so widely loved and adored will no longer seem to be an eternal loss.
In addition to not having the negative effects of chocolate, carob is very nutrient dense. Carob contains as much vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more vitamin A than eggplant, asparagus, and beets. It also contains vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8% protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has 1/3 less calories and 17 times less fat.
Carob also has therapeutic uses. 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 is also known to help with nausea, vomiting, and upset stomach. One French physician successfully reversed kidney failure with carob. Use approximately 2 teaspoons carob powder in unsweetened cranberry juice four or five times daily. A decoction of the leaves and bark has been useful for syphilis and venereal diseases, and seems to have a soothing effect on epilepsy.
Some Additional Information About Carob
1 ounce of carob powder has about 100 calories, which is about 1/4 cup in measure. This amount has about 10 grams of fiber and 0.18 grams (virtually none) of fat. It also contains B vitamins, magnesium, iron, manganese, chromium, and copper. (It takes 2 medium/large dry carob pods to make 1 ounce in weight.)
References for this article include the Gilead Institute, Weimar Institute's Newstart Lifestyle Cookbook, and Counsels on Health.