Chocolate AlternativeCarob is a nondairy alternative to chocolate, offering an option to those with lactose intolerance or milk allergies. It is lower in fat, calories and caffeine than chocolate, so it can be a beneficial substitute if you are trying to lose weight.
DiabetesCarob flour is a safe option for diabetics. Each pod from the carob tree contains seeds that growers use to make a gum-like substance called tragasol, which is often used as a stabilizer and thickener in foods such as baked goods, ice cream, salad dressings, sauces, cheese, deli and canned meats, jellies and mustard. Once the gum has been extracted, growers use the seed residue to make carob flour, 60 percent of which consists of protein, according to Purdue University.
Protection Against CancerCarob may help prevent some types of cancer, according to German researchers who published a study in the journal "Food and Chemical Toxicology" in 2003. After examining carob fiber, they found 24 polyphenol compounds, 26 percent of which were flavonoids, plant-based compounds with powerful antioxidant properties. It also contained a significant amount of the antioxidant compounds myricetin and quercetin. The researchers believe that carob fiber's high content of these phenolic antioxidant substances may give it cancer-preventing properties.
Add to milk, tea, and coffee to sweeten naturally. Or experiment by substituting for honey or maple syrup – or even chocolate! - in any recipe. Dibbis with Arabic or pita bread also makes a tasty snack.