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Re: Another delicious thing! and, is carob safe for us?
jaetown Views: 1,568
Published: 10 years ago
This is a reply to # 1,932,807

Re: Another delicious thing! and, is carob safe for us?

Carob powder per Tablespoon, Chatfield brand
25 kcal
0g fat
0g chol
0mg sod
5g carb
0g fiber
3g sugar
0g protein

Cocoa powder per Tablespoon, Hersheys brand
10 kcal
0.5g fat
0g chol
0g sodium
3g carb
2g fiber
0g sugar
<1g protein

Looking at these stats, it's pretty tough. It looks like cocoa would take the cake (lousy pun). Less calories, less carb, less Sugar (all related I'm sure). Cocoa even has 2g fiber per serving. I guess the lower Sugar content makes it a prime candidate for adding lots of sweeteners, and the caffeine makes it desirable for many.

I did read that carob has 3x the amount of calcium in it.

So ---- I guess you could use either --- the fiber in cocoa would reduce its carb count, yes? I believe I've seen people deducting insoluble fiber grams from carbs because it's not assimilated by the body?

Pick your poison, I guess :D

I DO have a good flatbread recipe. Do you sprout wheat? Soak 2 c. wheat berries in water for 12-16 hours, rinse thoroughly and drain 2x a day, cover the jars with a dark towel. Once they're sprouted (about 2 days), grind them very well into a dough; some people use a food processor, I have to use my Norwalk with a nut butter screen.

One ingredient: Sprouted wheat berries. They are sweet little baby plants that make a wonderful Essene bread. You can roll the dough out to 1/4" or less and dehydrate, or bake, if you're not into raw food; you can also experiment with spices, such as thyme and Sea Salt , herbs like dill and parsley, or chopped figs and cinnamon. It's moist and chewy. Last time I made it, I used a tortilla press with about 1" ball of dough and it made a very thin wrap I cooked on a skillet on the stove.

I imagine you could make a wonderful flatbread from sprouted-grain flours too. I'm not sure what kind of grains you eat/don't eat.

I have to stay away from the wheat, even sprouted, personally, for now. But breaking the starch down into its sprouted form, while still *technically* a starch for food combining purposes, is much more easily digestible with the toxins of the (seed) removed - lectins, and all that.

I love that it's one ingredient, takes 5 minutes a day, and is a wonderful chewy consistency, perfect for pairing with hearty stews or soups, or wrapping up cooked spiced veggies and sprouts.


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