Carob is often used as being a chocolate substitute in baking and then in sweets, although it is not necessarily in the same plant. Harvested from bean-shaped pods, this sweet meals are grown around the globe, in accordance with Purdue University. Carob is most frequently made into carob flour, which happens to be similar in looks and texture to cocoa. Whole pods are occasionally processed to make a syrup utilized in commercially produced foods, including baked goods, carob chips, frozen goodies and carob-covered fruits such as raisins. Carob is rich in numerous nutrients and antioxidants, and might help reduce cholesterol levels levels.
Lowers Blood Blood Choleseterol Levels
Carob naturally contains polyphenols, that can help with blood levels of cholesterol in a way comparable to dietary fiber. Dietary fiber helps reduce cholesterol levels. A 2010 issue of “Plant Foods for Human Nutrition” reported over a human study that found a 4-gram serving of polyphenol-rich fiber twice daily resulted in a decreased degree of serum lipids; low density lipoproteins, also called “bad” cholesterol; high density lipoproteins, or “good” cholesterol; and triglycerides after a period of 30 days.
The polyphenols in carob will also be powerful antioxidants, protecting your whole body from damage from free radicals and toxins in the environment. A 2002 publication in the “Journal of Agricultural and Food Chemistry” included an in vitro study in the antioxidant ability of carob pod polyphenols. The study determined that the pods of carob contained polyphenols. These were shown to possess a distinct antioxidant ability when adjusted for polyphenol concentration, that was lower within the pods when compared to the beans.