Raw carob powder is achieved by putting the carob pods through a machine called a carob kibbler and this machine simply breaks the carob pod and removes the seeds, then the carob kibble is allowed to naturally dry with no added heat to the correct moisture content ready for milling, once milled it is bagged to maintain freshness.

Roasted carob powder is achieved  by putting the carob pods through a machine called a carob kibbler and this machine simply breaks the carob pod and removes the seeds, then the carob kibble is slowly roasted and then milled and bagged to maintain freshness.

Carob kibble is achieved by putting the carob pods through a machine called a carob kibbler and this machine simply breaks the carob pod and removes the seeds, then the carob kibble is bagged to maintain freshness.

Carob pods are simply in their natural form.

Carob syrup is made by adding water to the carob kibble and allowing it to slowly absorb the water, then it’s simply heated to around 70*C and pressed and filtered.

Carob buttons are made using roasted carob powder, ingredients used are: Low fat milk solids, palm kernel oil, emulsifier (soy lecithin) and 10% roasted carob powder.
There are so many health benefits with eating carob and now having a quality taste it is sure to impress.
Now everybody can enjoy the new delicious taste from The Australian Carob Co.

Health Benefits of Carob;

• Gluten free
• Improves digestion (can help obesity).
• Lowers cholesterol level in the blood.
•  Acts as an antioxidant.
• Can be used to treat diarrhoea in children and adults.
• Contains an active substance that is effective against asthma. Carob is also used for asthma problems caused by allergies.
• It is a good expectorant.
• Does not contain caffeine.
• Can help to prevent lung cancer, if used regularly.
• Contains vitamins A, B, B2, B3 and D and is used for the treatment of cough, flu, amemia and osteoclasis.
• Carob tannins contain gallic acid. Gallic acid is an analgesic, can be used as an anti allergic and is antibacterial. It is also an antioxidant, antiviral and antiseptic.
• It is also high in potassium and magnesium and contains iron, manganese, barium, copper and nickel.
• It is used for the treatment of polio in children, as the gallic acid in carob tannins helps to prevent polio.
•  It is rich in phosphorus and  calcium. For this reason, it is used in the fight against osteoporosis.
• Helps with IBS.
• Helps soothe a sore throat and coughs.

A  raw food diet is not necessarily 100% uncooked food; nutritionists who advocate a raw food diet often recommend that about a third of intake should be uncooked with the remainder being subject to some heating. Healthy ways of heating food include grilling, drying and smoking. The range of foods that can be consumed on a raw food diet is quite wide: fresh vegetables and fruit, legumes, fruit and vegetable juices, grains, nuts, seeds, some dairy products and fish feature in most raw food recipes.

Eating raw food may provide a number of nutritional benefits that are not available from cooked food. Raw plant foods, vegetables and fruits contain nutrients in the form of vitamins, phyto-chemicals and minerals. Heating food may compromise its nutritional value by destroying vitamins, spoiling the structure of proteins, and converting minerals from an organic state to an unusable inorganic state that the body struggles to assimilate.

There are high levels of enzymes in uncooked foods. One of the roles of enzymes is to support the body’s digestive processes. When raw foods are consumed the body does not have to expend energy on producing enzymes to assist digestion; because heat may destroy enzymes in food, the digestive process may be hindered and the body’s energy depleted.

Omega 3 fats and other unsaturated fats and oils in nuts, seeds, deep sea fish and green vegetables have ant-inflammatory properties that protect the heart and blood vessels. Cooking these foods changes the structure of unsaturated fats and oils, creating free radicals that damage the body’s cells; this damage is believed to be responsible for premature ageing and has also been linked to diseases including arthritis, cancer, diabetes and Alzheimer’s disease.

Some nutritionists believe that much of the highly refined and processed foods available on supermarket shelves are unsuitable for human consumption. Advocates of raw food believe that this low-tech way of eating is a far more wholesome way to nourish ourselves. When people start to eat a predominantly raw diet, many say that they soon notice an increase in energy levels and an improvement in mental sharpness.  In the longer term they may find that their resistance to illness improves and their body weight naturally becomes more stable.  To find out more about this powerful, natural, healthy way of living, keep reading about and eating raw food .