Re: Carob vs Chocolate (was picky eaters)

[Guest guest]

In a message dated 11/17/03 6:02:55 PM Eastern Standard Time,

bettysmith997@... writes:

> Chocolate is okay?! I've never eaten carob because I always assumed

> it was one of those weird hippie substitute foods, like tofu. With

> the holidays coming up, I've been looking through my old holiday

> recipes and trying to decide what to bake for the non-NT extended

> family. I kept hitting roadblocks trying to avoid chocolate. If

> someone can briefly explain why chocolate and/or cocoa powder is

> okay, you'll help delight seventeen Arkansans this Christmas when

> they experience an " old-fashioned " Christmas dinner at my house.

> (I'm using the term " old-fashioned " instead of NT- significantly less

> eye-rolling)

>

Because it's a whole food that's very high in antioxidants and minerals.

High in oxalates too, but so are lots of vegetables. I think caffeine is more

or

less a non-issue except under abuse conditions.

Also, because carob sucks!

Chris

[Guest guest]

> Because it's a whole food that's very high in antioxidants and

minerals.

> High in oxalates too, but so are lots of vegetables. I think

caffeine is more or

> less a non-issue except under abuse conditions.

>

> Also, because carob sucks!

>

> Chris

However, there is another chemical in chocolate (it's also in tea,

and I believe coffee - can't remember the name of it) that a lot of

people are sensitive to. I handle caffeine just fine, but if I have

chocolate or tea, I get a massive migraine.....unless I eat it every

single day without fail.

I *like* carob - my mom was always putting carob chips in stuff when

I was a kid, and we had this " Wacky Carob Cake " that she used to

make all the time that was REALLY good!

-Stell

[Guest guest]

> Because it's a whole food that's very high in antioxidants and

minerals.

> High in oxalates too, but so are lots of vegetables. I think

caffeine is more or

> less a non-issue except under abuse conditions.

>

> Also, because carob sucks!

Can I get an amen from the congregation!!!

Amen Chris

[Guest guest]

> However, there is another chemical in chocolate (it's also in tea,

> and I believe coffee - can't remember the name of it) that a lot

of

> people are sensitive to. I handle caffeine just fine, but if I

have

> chocolate or tea, I get a massive migraine.....unless I eat it

every

> single day without fail.

>

> I *like* carob - my mom was always putting carob chips in stuff

when

> I was a kid, and we had this " Wacky Carob Cake " that she used to

> make all the time that was REALLY good!

>

> -Stell

==============Stell this may be true but you just might be the ONLY

one in your house who likes carob. ;-)

[Guest guest]

>Can I get an amen from the congregation!!!

>Amen Chris

Well, some folks think GARLIC sucks and I

just can't live without it, what can I say?

I love chocolate. I'd love to find a source that

doesn't involve slave labor and all that, but

I think it is " Theobromo " alright, food of the gods.

-- Heidi

[Guest guest]

Hey I know my older daughters will love this info. They love cocoa.

Elainie

[Guest guest]

Do you have a foolproof recipe for chips? Or do you use already made organic

chocolate and just melt them?

I've made chips with VCO before but would like to use cocoa butter and cocoa

powder to make a better chip. Anyone have any good ideas or recipes?

Elainie

[Guest guest]

In a message dated 11/18/03 9:19:55 PM Eastern Standard Time,

lynn@... writes:

> >Well, some folks think GARLIC sucks and I

> >just can't live without it, what can I say?

>

> I can't imagine a life without garlic OR chocolate, though I'm happily

> not addicted to chocolate. Every once in a while it hits the spot and I

> call it good.

> >

> The problem with carob is people who insist it's " just like chocolate. "

> It's not.

Subbing carob for chocolate is exactly like subbing cabbage juice for white

sugar.

Chris

[Guest guest]

But isn't cocoa a bean and therefore shouldn't eat be

soaked beforehand in order for it to be digestible?

Jo

--- ChrisMasterjohn@... wrote: > In a message

dated 11/17/03 6:02:55 PM Eastern

>

>

> Because it's a whole food that's very high in

> antioxidants and minerals.

> High in oxalates too, but so are lots of vegetables.

> I think caffeine is more or

> less a non-issue except under abuse conditions.

>

________________________________________________________________________

Want to chat instantly with your online friends? Get the FREE

Messenger http://mail.messenger..co.uk

[Guest guest]

I see cocoa like this.

Nobody sits down to a meal of cocoa. While I would treat beans

differently, consider that one could easily sit down and actually eat

a cup or two or more of beans. I defy anyone to eat a whole cup of

cocoa as a regular practice. Unless you are sensitive to its

components, it is mildly inoccuous at worst and somewhat beneficial

at best. At worst the benefits and harmfulness are a wash.

Considering that it is a taste that most enjoy ranging from fun to

passionate. I see no problem with using it. Even in most recipies

there is not an enormous amount of cocoa. I really see no downside

(for those not sensitive) to using cocoa at all. If you're following

an NT style diet and eat cocoa I can't see any problem with that at

all.

DMM

> In a message

> dated 11/17/03 6:02:55 PM Eastern

> >

> >

> > Because it's a whole food that's very high in

> > antioxidants and minerals.

> > High in oxalates too, but so are lots of vegetables.

> > I think caffeine is more or

> > less a non-issue except under abuse conditions.

> >

>

>

______________________________________________________________________

__

> Want to chat instantly with your online friends? Get the FREE

> Messenger http://mail.messenger..co.uk

[Guest guest]

I like to use cocoa. However, are chocolate chips or carob chips ok? All of

the chips I have seen contain soy lecithin as an emulsifier - both carob and

chocolate. What are your thoughts?

Katrina

" Dr. Marasco " <mmarasco@...> wrote:

I see cocoa like this.

Nobody sits down to a meal of cocoa. While I would treat beans

differently, consider that one could easily sit down and actually eat

a cup or two or more of beans. I defy anyone to eat a whole cup of

cocoa as a regular practice. Unless you are sensitive to its

components, it is mildly inoccuous at worst and somewhat beneficial

at best. At worst the benefits and harmfulness are a wash.

Considering that it is a taste that most enjoy ranging from fun to

passionate. I see no problem with using it. Even in most recipies

there is not an enormous amount of cocoa. I really see no downside

(for those not sensitive) to using cocoa at all. If you're following

an NT style diet and eat cocoa I can't see any problem with that at

all.

DMM

> In a message

> dated 11/17/03 6:02:55 PM Eastern

> >

> >

> > Because it's a whole food that's very high in

> > antioxidants and minerals.

> > High in oxalates too, but so are lots of vegetables.

> > I think caffeine is more or

> > less a non-issue except under abuse conditions.

> >

>

>

______________________________________________________________________

__

> Want to chat instantly with your online friends? Get the FREE

> Messenger http://mail.messenger..co.uk

[Guest guest]

This depends.

For us at home I'd rather make our own chips and suffer the

consequenses of poor asthetics.

If we're cooking for guests or others we might use chips.

I'd say its probably 85/15. As much as nobody likes it, sometimes

convenience is king ;-(

> In a message

> > dated 11/17/03 6:02:55 PM Eastern

> > >

> > >

> > > Because it's a whole food that's very high in

> > > antioxidants and minerals.

> > > High in oxalates too, but so are lots of vegetables.

> > > I think caffeine is more or

> > > less a non-issue except under abuse conditions.

> > >

> >

> >

>

______________________________________________________________________

> __

> > Want to chat instantly with your online friends? Get the FREE

>

> > Messenger http://mail.messenger..co.uk

>

>

>

[Guest guest]

I agree with you, I was just querying it. I don't

drink cocoa because I don't eat dairy. However, I do

eat chocolate, 70% cocoa content or more. It seems

not to affect me in any way, I can give it up without

cravings, but I do enjoy eating it every day.

Jo

--- " Dr. Marasco " <mmarasco@...>

wrote: > I see cocoa like this.

>

> Nobody sits down to a meal of cocoa. While I would

> treat beans

> differently, consider that one could easily sit down

> and actually eat

> a cup or two or more of beans. I defy anyone to eat

> a whole cup of

> cocoa as a regular practice.

________________________________________________________________________

Want to chat instantly with your online friends? Get the FREE

Messenger http://mail.messenger..co.uk

[Guest guest]

From: Joanne Pollack

But isn't cocoa a bean and therefore shouldn't eat be

soaked beforehand in order for it to be digestible? (Jo)

Jo, someone may have already answered this, but I think cocoa beans are

fermented in some way before they are ground, giving them that divine flavour

and I guess making them more digestible.

Filippa

ps. a friend who frequently goes to Vanuatu says the fruit that surrounds the

cocoa beans tastes divine but is mostly discarded as cocoa is a more lucrative

market. Shame.

[Guest guest]

>> Also, because carob sucks!

I agree ... usually. But when there's peanut butter, IMHO, you can't tell a

difference. I make these no-bake carob " truffles " with peanut butter, raw

honey, carob, and coconut flakes that are really good! They're even better

with powdered milk added but the better stuff from the health food store is

SO expensive! Use chunky peanut butter so the peanut bits give it crunch. My

children suck these down and beg for more!

~ Carma ~

" God has given you all you need to train and educate your children at home -

it's in real books and real life. " ~ Clay son ~

[Guest guest]

> >> Also, because carob sucks!

>

> I agree ... usually. But when there's peanut butter, IMHO, you

can't tell a

> difference. I make these no-bake carob " truffles " with peanut

butter, raw

> honey, carob, and coconut flakes that are really good!

----Detailed recipe please!

[Guest guest]

I make these no-bake carob " truffles " with peanut butter, raw

honey, carob, and coconut flakes that are really good! They're even better with

powdered milk added but the better stuff from the health food store is SO

expensive! Use chunky peanut butter so the peanut bits give it crunch. My

children suck these down and beg for more!

~ Carma ~

======= Can we have a recipe? ;-) ~Filippa