Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen.
Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate.
Of course, the same arguments can as persuasively be made in favour of dirt.
Tuesday, January 16, 2007
Carob
My thoughts exactly:
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1 comment:
Well put. This is the problem that naturopathic doctors do not understand. As if it's not enough that they make you take all sorts of wretched "drops" (even their use of the word "drops" is deceptive - "drops sound so innocuous, but what they really mean is an abominable liquid that you are forced to take in larger quantities than "drops" might lead you to believe,)they also try to convert you to the carob way and they promise you'll never know the difference between chocolate and carob. This is a lie; an utter and complete lie. The similarities end with the fact that they both begin with "c."
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