Carob vs. Cocoa/Chocolate/Cacao... - Mothering Forums

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#1 of 63 Old 10-26-2006, 11:48 PM - Thread Starter
 
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I read in someone else's post about using carob instead of chocolate/cacao/cocoa and it prompted this post.

Let's all just hash this out here and now. Carob is not a substitute for cacao products and saying so is an abomination to all things good, holy, and chocolately. I've worked in the health food industry for years now and I'm tired of having this argument with all of the old-school crunchies that I come in contact with.

Carob is dark brown. Cocoa is dark brown.
Carob is used in desserts. Cocoa is used in desserts.
That is the only way they are similar.
Let's all band together and stop this insanity. I mean come on, carob tastes like a musty and moldy raisin.

,
Marc
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#2 of 63 Old 10-26-2006, 11:52 PM - Thread Starter
 
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Oh yeah.... Can I get an amen?!

,
Rev. Marc
Church of the Holy Nib
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#3 of 63 Old 10-27-2006, 12:05 AM
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Amen and Hallelujah! Carob might be okay on its own, but a sub for chocolate it most certainly is not.

There is no secret ingredient.
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#4 of 63 Old 10-27-2006, 12:14 AM
 
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Amen!

Zia+Lane+Sonora=Mi Vida Loca! :
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#5 of 63 Old 10-27-2006, 12:18 AM
 
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#6 of 63 Old 10-27-2006, 12:42 AM
 
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I could never accept carob as a suitable chocolate substitute!!
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#7 of 63 Old 10-27-2006, 12:47 AM
 
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LOL, thank you for that!
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#8 of 63 Old 10-27-2006, 01:24 AM
 
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Preach it!

I always hated it when my mother bought carob raisins and made carob cookies and carob cake. I still feel a rather unhealthy attachment to Raisinettes, simply as a backlash. Carob is so wrong.

Cocoa, people. Never settle for less than the real thing!
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#9 of 63 Old 10-27-2006, 08:41 AM
 
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Well, now, carob is useful for those with a chocolate allergy. Thank Darwin I outgrew mine!!!!! I loves my chocolate!
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#10 of 63 Old 10-27-2006, 09:40 AM
 
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WORD to that. There is no way the words "carob" and "chip" and "cookies" will ever be uttered together in this house.
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#11 of 63 Old 10-27-2006, 01:07 PM
 
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Quote:
Originally Posted by Fermentula View Post
I mean come on, carob tastes like a musty and moldy raisin.
That is the taste!...I could never describe it! I always wondered how people got so into it.

Pass the super dark real thing and raw nibs!

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#12 of 63 Old 10-27-2006, 01:16 PM
 
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Hallelujah! Sing it!

My grandfather tried to convince me that carob was a substitute for chocolate back when I was about five or six. It left me scarred. I was well into my 20s when someone made me a *traditional* recipe with carob, and I discovered that, like coffee, it's bitter flavor can be used to quite wonderful effect. But it will *never* be a substitute for chocolate.
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#13 of 63 Old 10-27-2006, 01:37 PM
 
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Amen! Carob has no place in this home!

Edited to add: I could never figure out why chocolate/cocoa is so de-emphasized in Nourishing Traditions. What's not traditional about cocoa?
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#14 of 63 Old 10-27-2006, 04:07 PM
 
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Chocolate has so many wonderful benefits also! I LOVE CHOCOLATE! the darker the better. GO NIBS!
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#15 of 63 Old 10-27-2006, 04:40 PM
 
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Sorry, but I HAVE to ask....is chocolate GOOD for you then? I thought I read it has all these bad things put in it while processing and isn't prepared properly. I have substituted carob in things here & it isn't nearly as good. (of course!) I want to offer my family healthy things. Can someone tell me more about this and what types of chocolate are healthy to buy (types, brands, where to buy?) I do miss it, but I can give it up if need be..... I really need to know that it is truly healthy b4 bringing it in the house again. :

Jessica, wife to Mark, homeschooling mama to Micah (2006), Noah (2009), Owen (2012) and another on the way this August (20014)
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#16 of 63 Old 10-27-2006, 06:14 PM
 
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Well, if bad things are added to chocolate when it's processed, you can always buy organic chocolate. SF is anti-chocolate because of the caffeine, . Whatever.

Personally, I can't meet the expectation that everything's going to be 100-per cent-chock-full-o-goodness all the time--I expect to give a little on some things, and for me, chocolate will always be one of them.
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#17 of 63 Old 10-27-2006, 07:52 PM
 
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I dunno, anytime you take something wonderful and have a "substitute for" it, it's gonna go downhill from there.
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#18 of 63 Old 10-27-2006, 08:01 PM
 
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Yea, cocoa was considered a gift from the gods by the Aztecs (or maybe the Mayans, I can't remember which right now.)
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#19 of 63 Old 10-27-2006, 08:50 PM
 
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I like carob for carob.
I Love Chocolate for Chocolate!
Favorite thing to do for pms,... 72% swiss dark chocolate bar from TJ's and cold Raw Pastured Milk

DH&Me  Christ follower, homeschooler, gardener, (insert lots of additional crunchiness here) chicken mama, & occasionally blogger. intactlact.gifMama of  boys 9,7,3.5,&11months....& SURPRISE jaw2.gif  expecting a BOY in November!  7 sweet-babes gone too soon.

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#20 of 63 Old 10-27-2006, 08:59 PM
 
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I totally agree with the comparison part, but I gotta say, I grew up in a no sugar household, buying stuff in bulk, drinking raw goat milk, and the smell of roasted carob just brings me back.I bought some today in fact at a co-op. I can't wait to make a carob cherry bread with it

Due with number 5 in August. We do all that crunchy stuff.
.
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#21 of 63 Old 10-27-2006, 09:34 PM
 
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I grind the raw coaco nibs and make a raw chocolate milkshake (with maple/honey/agave for sweetness) for dh. He loves it.

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#22 of 63 Old 10-27-2006, 09:44 PM
 
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I hated carob until I stopped thinking of it as a sustitute for chocolate. It does taste pretty good in its own right, but chocolate it is not.
Now excuse me while I go and get my block of 85% off the shelf and try and eat it without my almost 2 year old noticing (who would have thought a baby would like chocolate that bitter?)
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#23 of 63 Old 10-27-2006, 10:11 PM
 
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I love chocolate, and anything related to it!!!!
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#24 of 63 Old 10-27-2006, 10:45 PM
 
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I LOVE CAROB! Every since a field trip to El Molino Mills as a child. And that funky smell of old streets in Pasadena, ahhh, the carob trees...

BUT IT IS NOT CHOCOLATE. I wish the blasphemers who mention them in the same sentence would just hush.

Target has fair trade organic 60% cacao with hazelnut & currants normally priced at 3.50 a bar for .88. (Um, don't bother with the Nashville store, they're out .)

It's like saying mashed potatoes suck because they aren't vanilla ice cream. Well, no, but they still taste good, dammit!
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#25 of 63 Old 10-27-2006, 10:56 PM
 
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Quote:
Originally Posted by bonberi View Post
...Thank Darwin....
: *That's* what I've been looking for!!!!!!

Oh, and carob, blech. I have yet to taste it in something & not feel like gagging. Chocolate OTOH....

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#26 of 63 Old 10-27-2006, 11:13 PM
 
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This bakery near my house used to have the yummiest carop chip cookies when I was a kid. Mmm, I've been craving them for years....

Another amen though, we love chocolate here, and now there are some wonderful options for fair trade. We love green & black everything! And equal exchange, our local corner store carries both!

Non Practicing Midwife, going back to school! Mamma to my 3 loves, living each day to the fullest.
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#27 of 63 Old 10-28-2006, 12:26 AM
 
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Okay people, but has anyone tried RAW carob? Totally different than the nastiness that is peddled in health food circles. Not chocolate, but way different than toasted carob -shudder-
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#28 of 63 Old 10-28-2006, 03:59 AM
 
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You can get pure chocolate before it is processed, it is called nibs or raw cocoa pwd. It is the raw product before they add sugar and other ingredients. Hersheys does not count, that is not cholcolate. that is candy. You can look at here and see what I am talking about. You can also get it cheaper than that site so don't let that stear you wrong. there have been some studys to come out recently that show that cholcolate (the real stuff, dark) is one of the highest antioxidant foods available.
Here is the full article about it.
or you can read the good stuff:

Cacao As A Superfood
Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth!

Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (nature's Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.

Magnesium
Dr. Bernard Jensen's research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.

Antioxidants
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation's special Cocoapro cocoa powder.

Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.

Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea.

The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University's New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.

Antioxidant ORAC levels per 100 grams:
dark chocolate - 13,120
milk chocolate - 6,740
prunes - 5,770
raisins - 2,830
blueberries - 2,400
blackberries - 2036
kale - 1,770
strawberries - 1540
spinach - 1260
raspberries - 1220
brussel sprouts - 980
plums - 949
alfalfa sprouts - 930
broccoli - 890


The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society
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#29 of 63 Old 10-28-2006, 10:17 AM
 
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For a REAL treat you can watch David Wolfe talk about cacao...mmmm...David Wolfe...
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#30 of 63 Old 10-28-2006, 11:10 AM
 
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Don't get me wrong, I LOOOVE chocolate. I've become very enamored of the Green & Black organic orange-flavored dark chocolate bar. And I love to make homemade smoothies with organic cocoa powder. (Carob is OK--that's all we got growing up--but I like chocolate better.)

But I just found out about the lead contamination of chocolate. Is lead stored in the body, and would it affect a baby in the womb? That's what worries me.

Read here about the lead:

http://www.sciencenews.org/articles/20051105/food.asp
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