Farms/The carob tree: benefits and against indications

The carob tree (Ceratonia siliqua) is an evergreen tree native to the southern Mediterranean, belonging to the family Caesalpinaceae. It is a broad leaf of long life, which can also become pluricentennial.

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In addition to its scenic presence in the gardens and the shade that gives its dense foliage, the carob tree is appreciated for the fruit it produces, considered a real superfood, as well as a natural remedy highly appreciated in herbal medicine for the treatment of various diseases .

Rich in beneficial active ingredients and high nutritional value, its consumption is associated with important positive effects also in the treatment of some forms of cancer.

Carob plant

The tree is widespread in the southern regions of Italy, especially in Sicily and Sardinia, while further north there are majestic specimens in Tuscany. , more precisely on the promontory of Argentario.

This fruit tree has a robust trunk with a reddish brown bark. The plant has a fairly slow growth and can reach 7-10 meters in height. The posture is expanded, well branched and tabular, with very thick and elongated hair.

Being a mainly dioecious tree, the flowers produced by the plant are generally unisexual. The appearance is very small, reddish green and gathered in erect clusters. The male flowers have 5 stamens, the female ones have only one sessile stigma. The flowering takes place in late summer (August-September), while the fruits mature between August and October. of the following year.

The carob tree is a rustic plant that has no particular needs for cultivation. It grows well in dry and poor soils, including very calcareous soils. It suffers from low temperatures and generally does not survive winter frosts. On the contrary, dry and warm climates are very appreciated.

Carob

The fruit (carob) is a large flattened pod 10-20 cm long. The appearance is leathery, initially light green with a tendency to dark brown with maturation. On the surface it is hard and compact, while the internal pulp is fleshy and sugary. Within the fruits there are also dark and round seeds called 'carati'. The name derives from the fact that in the past they were used to measure gold. .

Its permanence in the plant is prolonged and continues until the pod is completely dried. Due to the high content of tannins, the pulp can be irritating. , especially if it is consumed in high quantities.

Nowadays, the fruits, without seeds, are used mainly for feeding livestock. Once used for the fermentation and production of ethyl alcohol. .

The seeds can be reduced to flour, and they are a powerful antidiarrheal. From the point of view of food, the seeds can be eaten fresh or dried or roasted in the oven.

Nutritional values of the Caribbean.

The carobs can be considered as a super food. The parts used for the consumption of foods are the fruits contained in the pods and deprived of the seeds that give the carob flour.

They are rich in principles of high nutritional value, fundamental for the health and well-being of the whole organism.

The percentages of mineral salts, such as potassium, calcium, sodium, phosphorus, magnesium, zinc, selenium and iron are also very high. Also the vitamin content is remarkable: among the many, those of group B (B1, B2, B3, B5, B6 and B12), vitamin C, vitamin E, K and J and folate food.

In comparison with the needs of an adult, consider that 100 gr of carob flour contains:

30% of the dose of iron, vitamin B2 and vitamin B6.
35% of the calcium dose.
20% of the dose of potassium. , magnesium and manganese.
10% of the dose of phosphorus, selenium and niacin.
8% of the zinc dose.
60% of the copper dose.

Being a satiating food, carob is recommended in low-calorie diets. Each 100 g of carob is absorbed around 250 calories and a good fiber of 23 g.

Moderate consumption interferes with the activity of digestive enzymes. In fact, it stimulates the feeling of fullness and favors intestinal regularity thanks to the considerable intake of dietary fiber.

The fruit is also gluten free and can be consumed on a gluten-free diet, even by those who suffer from celiac disease.

Carob pulp, pasty and sugary, is also used as a substitute for chocolate and can also be consumed by those who suffer from food allergies to cocoa. In fact, it is free of exciting substances and nerves such as caffeine and theobromine.

Locust bean flour abounds with galactomannan, a viscous polysaccharide capable of absorbing large amounts of water. For this reason, it is widely used in confectionery preparations as a natural thickener.

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Properties and benefits

The fruits and derivatives of the carob tree have been pronounced as slimming, astringent and anti-hemorrhagic. Flour, in particular, is a very effective natural remedy in the treatment of diarrhea due to its ability to absorb water. On the contrary, the fresh pulp of the carob tree is one of the best known natural laxatives. .

We recommend consumption in case of:

diarrhea
enteritis
gastritis
gastrointestinal infections
acidity
obesity and overweight
irritable bowel
high cholesterol
gastroesophageal reflux

Recently, the bioactive principles present in fruit have also been associated with positive effects in the treatment of some forms of cancer, in diabetic and cardiovascular diseases.

Carob tree and tumors

It is shown that the polyphenols present have antiproliferative and pro-apoptotic properties. This means that they inhibit cell proliferation and promote the death of diseased cells.

For these reasons, the researchers say they have beneficial effects in the treatment of some forms of cancer, such as those of the colon.

Carob and diabetes

The high fiber content is associated with a very low glycemic contribution. That is why they are recommended for the nutrition of people with diabetes. .

Locust bean gum, in particular, regulates glucose levels in the following favoring a decrease in blood glucose. According to some scholars, in addition, the D-pinitol present increases the absorption of glucose by the muscles, thus decreasing the production of insulin.

As an antidiarrheal and digestive.

The tannins present in the pulp have a deep "cleansing" action in the intestine against the bacteria that attack the intestinal cells.

For this reason, a powerful natural antidiarrheal is considered a just cause. The consumption of these fruits also relieves the symptoms of the irritable bowel and can be beneficial in case of gastroesophageal reflux.

Carob and cholesterol

Another beneficial effect is related to the ability to regulate cholesterol levels in the blood. In particular, the bad cholesterol (LDL), responsible for the formation of arteriosclerotic plaques.

For this reason, flour is considered a perfect food in case of obesity and overweight, useful to prevent the main cardiovascular diseases related to the accumulation of lipids in the blood.

Contraindications

Although the consumption of carob is highly recommended for all the beneficial effects mentioned so far, side effects should be considered. These fruits, in fact, can interact with some drugs, improving their effects.

In case of hypercholesterolemia, for example, or alter insulin levels. Those who suffer from diabetes 1 or 2, therefore, abstain from consuming carob or evaluate it by medical advice. In all other cases, the carob bears do not show any contraindication with respect to the recommended medicinal dose.

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The recipes

The pods are a healthy and dietetic sandwich. They can be roasted in the oven and eaten between meals, perhaps to support sports. The carob flour, however, is perfect for the preparation of homemade pastas or desserts, also in association with other flours. And it does not contain gluten, so it is also suitable for coeliacs. .

The taste, as mentioned, is very similar to chocolate, so we suggest you try it with a cream recipe. really greedy that is prepared with:

2 tablespoons of honey
150 grams of hazelnuts
2 tablespoons of carob flour
2 tablespoons of extra virgin olive oil
water as needed

Preparation : Toast the hazelnuts in the oven and finely chop them in a blender with oil. Add honey and flour. Mix carefully and add a little water or rice milk to obtain a homogeneous consistency and not too liquid. The cream obtained will be perfect to be consumed in various recipes or simply to spread on bread.