View Full Version : Carob Powder
07-13-2007, 09:11 AM
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.
07-13-2007, 09:32 AM
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!
07-13-2007, 09:57 AM
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.
07-13-2007, 10:00 AM
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.
07-13-2007, 01:54 PM
07-13-2007, 02:00 PM
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!
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