7 Reasons You Should Reach for Carob Instead of Chocolate

Have you ever been about to bite into a chocolate-covered something, only to be told it’s actually made with carob?

Chocoholics will be quick to say the taste isn’t close. Still, there are some good reasons to add carob to your diet.

Carob is a member of the pea family. It comes from a bush grown in the Mediterranean. Its pods are picked for the pulp inside, which is dried and roasted. Then it’s ground into a powder that’s a lot like cocoa powder.

Carob is high in vitamins and minerals, and has a ton of health benefits.

Carob has become well known in the last few years because it tastes something like chocolate, but without the fat and caffeine.

Carob is a nutritional powerhouse. It has:

  • calcium
  • zinc
  • phosphorous
  • vitamin K
  • potassium
  • vitamin E
  • riboflavin
  • antioxidants

Put all that together with the fact that it’s high in a fiber that keeps you from feeling hungry, and you have loads of reasons for trying it.

Here are 7 Good Reasons to Reach for Carob

1. Carob is a cancer fighter and an antioxidant that fights free radicals. Studies have shown that carob germ flour kills cancer cells, especially cervical cancer cells.

2. Carob is lower in sugar and fat then chocolate. It’s a great choice for people trying to prevent blood sugar spikes. This makes it the perfect sweet treat for people with diabetes.

3. Carob is high in protein and fiber. It keeps you feeling full and keeps your digestive system on track.

4. Carob helps control your appetite. Its fiber stops the body from producing ghrelin, which is the hormone that tells us we’re hungry.

5. Carob is a great tool against high cholesterol. Its fiber has been shown to cut levels of LDL cholesterol, as well as triglycerides.

6. Carob is a great substitute for people who love chocolate but suffer from migraines or insomnia. These two conditions can be triggered by caffeine or theobromine, both of which are found in chocolate.

7. Carob has 3 times more calcium then chocolate, and has phosphorous too. This helps boost bone health.

When comparing carob to chocolate, the two don’t taste the same. Still, they’re close enough that carob may be worth your while.

If you choose carob, you lose the benefits that chocolate offers, including flavanols that are good for your circulation.

Also, remember that even with carob’s benefits, too much of a good thing can be a problem. Don’t think you can eat as much as you want!

One of the best ways to use carob is to buy the powder and use it like you would use cocoa powder.

A great way to use it is to mix a couple of tablespoons with half a cup of peanut or almond butter.  Flavor the mix with organic raw honey, raisins, and your favorite spices. You can roll it into balls for a quick pick-me-up, or use it as a healthy spread on apple wedges.

Yours in Health,


P.S. Please share this with your friends and I love hearing from you in the comments below. Have you tried carob?