Carob (Kharoube)

Carob

Carob is a tree from Syria and Palestine and has spread across the southern and western Mediterranean to the shores of Italy and Spain.

Carob is a species that has a long history of use by humans. Other names commonly used for Carob are St John's Bread and Locust. Legend has it that St John ate the pods of this species and hence the name.

Medicinal Uses
Diarrhea: carob seed is very effective in the treatment of simple diarrhea, especially the kind of summer. Reduces intestinal fermentation and putrefaction, it neutralizes many of the enterotoxin cause diarrhea. It has a bactericidal effect. Carob flour forms a gel protecting the intestinal wall and alleviates irritation.
Chronic diarrhea due to other pathology, such as those associated with cancer.
In children: used for diarrhea, vomiting, dyspepsia, intolerance to gluten, steatorrhea and enterocolitis.
Vomiting of pregnancy.
Decreases appetite, which can be used in slimming diets.
The infusion of whole fruit is used as a general anti-inflammatory, ocular inflammation of the ears or mouth and throat (as gargles).
Utilization
Carob: for the cooking of carob flour used 50 to 100 grams per liter of water and 100 cc per day per kilo of weight taken. Just drink the liquid. In children younger than 50 grams per liter of water used, and can be added to porridge or milk.
Risks
It should not take long, because I could inhibit the digestion of certain nutrients.

Carob and Health

Apart from the health benefits obtained by subsituting Carob for Cocoa and synthetic sweeteners in our diet, Carob also has excellent nutritional value. Along with up to 80% protien, it contains Magnesium, Calcium, Iron, Phosphorus, Potassium Manganese, Barium, Copper, Nickel and the vitamins A, B, B2, B3, and D. It also has medicinal uses including the treatment of coughs and diarrhoea.