Carob versus Raw Cacao

There are some raw foodists out there today proclaiming the wonders and benefits of eating raw chocolate - or cacao, as it is properly called. These self-styled "experts" claim that it is a "superfood" and a healthy "food" in which to indulge on a regular basis.

Sounds great, doesn't it? It did to me. But, let's look at just some of the properties of the cacao bean and then compare it to carob.

Cacao is known to have caffeine and theobromine, which can be addictive and can cause an allergic reaction.

Caffeine and theobromine are stimulants. I dealt with the effects of caffeine in an earlier article.

Theobromine is a bitter alkaloid of the cacao plant. According to Wikipedia, "Cacao beans contain about 1.2% theobromine by weight, while processed chocolate generally has smaller amounts."

So in the raw state, it is much more unhealthy for us. Remember, just because something is "raw", doesn't necessarily mean it is healthy for us.

Processed chocolate is safe for most humans to eat, but not so for animals. Did you ever wonder why we're told not to give chocolate to dogs or cats? (or horses, for that matter) Here's the reason:

They are unable to metabolize the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours. Medical treatment involves inducing vomiting within two hours of ingestion and contacting a veterinarian.

The first signs of theobromine poisoning are: nausea, vomiting, diarrhea, and increased urination. These can progress to cardiac arrhythmias, epileptic seizures, internal bleeding, heart attacks, and eventually death.

Carob, on the other hand, is free from both caffeine and theobromine. It is naturally sweet, so less sweetener is needed in recipes, unlike with chocolate.

It is up to 8% protein and contains vitamins A, B, B2, B3 and D. It is also high in calcium, phosphorus, potassium and magnesium." It also contains other minerals.

It is, therefore, a much safer and healthier alternative to chocolate or raw cacao.

Either raw or toasted carob powder can be substituted for cocoa powder in any recipe. Try it in your next banana smoothie for a real treat!

Phyllis Towse