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From: Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:         Re: Carob
Date: October 4, 2008 at 6:11 pm PST

In Reply to: Carob posted by Dan on October 4, 2008 at 7:39 am:

Hi Dan,

Many people use Carob as a chocolate substitute as it is less bitter and doesn't contain all the fat and saturated fat. There are many fairly healthy recipes around that include carob and it is often recommended as a substitute for chocolate.

I see no problem with including some, but in and off itself, it would be somewhat bitter. Many foods that are made from or with carob (ie carob candies, cookies, snacks) can be high in fat, from added fats and are often full of lots of added sugars also, so be careful and look at the total product

If you do use it, use it as part of a healthy recipe.

In Health
Jeff

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