Carob Powder Question

[Guest guest]

I bought a sample of carob at the natural store, cause a can I was

given was all dry and I had to regrind it, so knowing how old it probly

was, figured I needed fresh. But the store lady could not clarify for

my until later the next trip (another lady) that raw was for the milk

and toasted probly was for baking. Can anyone tell me?

[Guest guest]

[Audrey] I bought a sample of carob at the natural store, cause a can I was

given was all dry and I had to regrind it, so knowing how old it probly

was, figured I needed fresh. But the store lady could not clarify for

my until later the next trip (another lady) that raw was for the milk

and toasted probly was for baking. Can anyone tell me?

[Mike] If anything it would be the other way around, but there are no

" rules " to follow for such a matter. Some people would get the raw

simply to do the toasting themselves and have a superior fresh flavor.

In any case, the toasted version will be more digestible and have

less antinutrients (carob is a legume). If you're a mystical raw

foodist, however, the raw version would of course be preferred for its

magical qualities...

:-)

Carob is a great source of calcium, by the way.

Mike

SE Pennsylvania

[Guest guest]

Thank you for the answers. Also I have a friend who is alergic to

caffien, so figure chocholate too. I am learning alot obout fresh grind

and toasting atvantages. I agree, and figured they did not know.

-Audrey

<snippet>

> In any case, the toasted version will be more digestible and have

> less antinutrients (carob is a legume). If you're a mystical raw

> foodist, however, the raw version would of course be preferred for its

> magical qualities...

> :-)

>

> Carob is a great source of calcium, by the way.

>

> Mike

> SE Pennsylvania

>