Is carob better for you than regular chocolate? or is it just as bad?
Question:
Answers:
I found the following on carob:
Carob in Food
".The other major food source derived from Carob is from the ground up pod itself, which forms a high protein powder that is an effective substitute for Cocoa powder. Carob powder has a number of advantages over Cocoa powder and as such is often used to make what has come to be known as 'healthy chocolate'. Carob powder is free of the allergetic and addictive effects of caffeine and theobromine present in Cocoa. It also contains less fat and more sugar than Cocoa. Cocoa has around 23% fat and 5% sugar while Carob contains apporoximately 7% fat and 42-48% sugar. Carob powder is often used as a substitute for cocoa at rates of up to 50%. Used in this manner Carob has become a popular chocolate substitute used in a huge variety of confectionery products and drinks as well as a general sweetener. Carob is also used to make flour, molasses, alcohol and a substitute for coffee and eggs."
Carob and Health
"Apart from the health benefits obtained by subsituting Carob for Cocoa and synthetic sweeteners in our diet, Carob also has excellent nutritional value. Along with up to 80% protien, it contains Magnesium, Calcium, Iron, Phosphorus, Potassium Manganese, Barium, Copper, Nickel and the vitamins A, B, B2, B3, and D. It also has medicinal uses including the treatment of coughs and diarrhoea."
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As far as I know, the only health benefit of chocolate comes from dark chocolate: it's been shown to be an effective anti-oxidant. But there are healthier alternatives to this (e.g. certain brightly colored fruits and vegetables). But if you're going to have chocolate, they say dark is the way to go. And I won't disagree with "them."!
Other Answers:
I don't know the answer.but I'm rooting for chocolate!
:)
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