Carob Powder

[kristinseto]

I am a newbie and I have a question:
How much of a difference is it going to make if I use carob powder that is made from roasted beans, over raw?
I went to Whole Foods last night and I really want to make raw fudge, but they didn't have raw carob powder :(
Input would be greatly appreciated.
Thanks in advance.
~Kristin

[Veganforlife]

Well, all the enzymes are gone from the carob. That's what cooking/heating/processing does. Destroys enzymes. Do you have Alissa's book and DVD? Thoroughly explains all that. BTW - welcome!

[kristinseto]

Yes I do have her book and dvd and I get it about the enzymes not being there, but is it harmful to me on this particular item is what I need to know. Is the carob hard to digest?
If so I guess I will have to order online. Hate doing that! When I want something I want it now. I live in a farily big city and as a whold alot of ppl here are all about the natural, organic living; I am really surprised I can't find what I need here.

Thanks for the reply.

[Veganforlife]

Oh good - glad you have Alissa's book.
No, carob (unraw) is not hard to digest and I'd say use it up. It's better then the sugary SAD/CRAP that's out there. If you ask your local HFS, I bet they'd order it for you. Also Alissa sells it and her delivery is pretty quick.

[kristinseto]

Thanks Lucy!

[SchoolOfRAWk]

Most all raw foodists I know will sub a bit of roasted carob when raw is not avaialble. Still nutritious. Maybe your recipe is only 99% raw, then.....99% raw is GREAT!!! Enjoy!