In Western countries, carob products have long been widely used in cooking, for the manufacture of various medicines and as food additives. A special place is occupied by carob syrup, which has many beneficial properties. This product has gained particular popularity among adherents of healthy eating.

Benefit

The syrup has found uses in medicine and cooking, and vegetarians are happy to include it in their diet as a natural sweetener. Carob syrup (or carob) is included in the menu of people who strive to maintain their health without giving up sweets. This product is used for the production of confectionery.

This syrup can be used by people with diseases of the heart, blood vessels, it will not harm those who have frequent migraines, it is suitable for taking with vegetative-vascular dystonia, urolithiasis.

Due to its low calorie content, this product is considered dietary and is suitable for use in cases of obesity and diseases of the nervous system. It is also a welcome addition to the menu of people who seek to lose weight.

The rich chemical composition made this syrup an important remedy in the fight against diseases of the teeth and gums.

Other beneficial properties of this syrup include:

• antitumor effect;
• prevention of lung diseases;
• stimulation of immunity;
• acceleration of metabolism and decreased appetite;
• overeating prevention;
• reducing the likelihood of developing problems with potency;
• rejuvenation of the body.

Due to the presence of tannins, pectin, vitamins, organic acids in the carob, this agent is effective in the prevention of respiratory tract diseases, infectious diseases. In folk medicine, carob syrup is used to treat nervous disorders.

The antioxidants contained in carob syrup relieve frequent colds, reduce the risk of premature skin aging, and have a general strengthening effect on the entire body.

It is especially important to use carob syrup for people with weakened bronchi and smokers. Also, this product is used for the treatment of acute respiratory viral infections and sore throats, is part of cosmetics for the care of the skin of the face and body. With its help, you can prolong youth, get rid of fine wrinkles, and improve complexion.

Harm

Carob syrup is not an allergen, and therefore it can be introduced into the diet of people with frequent skin rashes. This product does not contain toxic, harmful substances and carcinogens.

Losing weight with this syrup will be effective. But you shouldn't substitute this sweet syrup for a full meal. Otherwise, problems may arise in the metabolic processes of the body, which will slow down the metabolism and complicate the process of getting rid of centimeters of excess fat.

Carob syrup should not be consumed by people who are sensitive to high levels of fructose in their food. Also, this product may be accompanied by side effects if it is consumed by people with individual intolerance to the components of carob syrup.

If the daily intake of carob syrup is exceeded, an increase in blood sugar may be observed. This syrup contains many simple carbohydrates, but almost no saturated fatty acids.

Calorie content

100 grams of carob syrup contains 320 kcal (16% of the daily value).

The nutritional value

Contraindications

The syrup has no contraindications, therefore it is used in baby food. This product is suitable for introduction into the diet of people with diabetes mellitus, but in small doses (up to 0.5 tsp per day). It is better not to mix the syrup with milk, otherwise unpleasant symptoms will appear in the form of diarrhea, flatulence, and increased gas formation.

Carob syrup can be used by children, but it is better not to give this product to infants until the 10th month of life. If you are not sure about the advisability and necessity of using this syrup, you should consult your doctor.

Vitamins and minerals

Carob syrup contains many valuable minerals.

This syrup is an essential component of a healthy diet. Moderate and wise consumption of carob syrup will energize the cells of the body and give the body health.

Carob syrup

In Western countries, carob products have long been widely used in cooking, for the manufacture of various medicines and as food additives. A special place is occupied by carob syrup, which has many beneficial properties. This product has gained particular popularity among adherents of healthy eating.

Content

• Vitamins and minerals

Benefit

The syrup has found uses in medicine and cooking, and vegetarians are happy to include it in their diet as a natural sweetener. Carob syrup (or carob) is included in the menu of people who strive to maintain their health without giving up sweets. This product is used for the production of confectionery.

This syrup can be used by people with diseases of the heart, blood vessels, it will not harm those who have frequent migraines, it is suitable for taking with vegetative-vascular dystonia, urolithiasis.

Due to its low calorie content, this product is considered dietary and is suitable for use in cases of obesity and diseases of the nervous system. It is also a welcome addition to the menu of people who seek to lose weight.

The rich chemical composition made this syrup an important remedy in the fight against diseases of the teeth and gums.

Other beneficial properties of this syrup include:

• antitumor effect;
• acceleration of metabolism and decreased appetite;
• overeating prevention;
• reducing the likelihood of developing problems with potency;
• rejuvenation of the body.

Due to the presence of tannins, pectin, vitamins, organic acids in the carob, this agent is effective in the prevention of respiratory tract diseases, infectious diseases. In folk medicine, carob syrup is used to treat nervous disorders.

The antioxidants contained in carob syrup relieve frequent colds, reduce the risk of premature skin aging, and have a general strengthening effect on the entire body.

It is especially important to use carob syrup for people with weakened bronchi and smokers. Also, this product is used for the treatment of acute respiratory viral infections and sore throats, is part of cosmetics for the care of the skin of the face and body. With its help, you can prolong youth, get rid of fine wrinkles, and improve complexion.

Harm

Carob syrup is not an allergen, and therefore it can be introduced into the diet of people with frequent skin rashes. This product does not contain toxic, harmful substances and carcinogens.

Losing weight with this syrup will be effective. But you shouldn't substitute this sweet syrup for a full meal. Otherwise, problems may arise in the metabolic processes of the body, which will slow down the metabolism and complicate the process of getting rid of centimeters of excess fat.

Carob syrup should not be consumed by people who are sensitive to high levels of fructose in their food. Also, this product may be accompanied by side effects if it is consumed by people with individual intolerance to the components of carob syrup.

If the daily intake of carob syrup is exceeded, an increase in blood sugar may be observed. This syrup contains many simple carbohydrates, but almost no saturated fatty acids.

Calorie content

100 grams of carob syrup contains 320 kcal (16% of the daily value).

Good day to you, dear reader of the "Traditional Medicine Recipes" medical blog! Today I decided to add a new article under the heading "Encyclopedia of Medicinal Plants". Topic of the article: " Carob tree useful properties application in traditional medicine»

Carob tree | Ceratonia siliqua | Legumes | Fabaceae

The carob tree is also popularly called: Tsargrad pod, sweet horn. It is a large tree that grows in the Mediterranean countries and reaches a height of 20 meters or more. Composite, pair-pinnate leaves with 6-10 leaflets. Reddish, small flowers without a corolla, they form shiny brushes. The cone (fruit) is a pod with 8-12 seeds, which are separated by fleshy septa.

"It is interesting! Due to the fact that the carob seed has a constant mass, jewelers use it as a standard - a metric unit: 1 carat \u003d 0.2 g. Carob gum solutions are widely used as gelling agents in the food industry of many countries. "

The carob tree does not shed its foliage; when ripe, they acquire a red-brown color.

Carob tree - parts used and active ingredient content

In folk medicine, carob seeds and fruits are used. The collected seeds are first softened, then soaked and the embryo and the shell are removed, obtaining the plant gum from the crushed endosperm. After drying and grinding the pulp of the mesocarp of the fruit, carob flour is obtained.

Carob tree useful properties application in traditional medicine

The active ingredients in carob flour form the basis of an absorbent antidiarrheal drug that protects the intestinal wall from irritants. Plant gum, mucous substances and endosperm extract are used in folk medicine as antiemetics. For obese patients, indigestible locust bean gum is useful, which relieves hunger.

In the treatment of diarrhea (diarrhea) in adults, children and infants, preparations based on carob flour are widely used, which can be used either alone or in combination with extracts of other plants. Mucous substances cure habitual vomiting in pregnant women and nursing infants. Because the plant's gum lacks nutritional value, it can supplement the diet when prescribing a weight loss diet. For the same indications, carob flour is used in combination with sunflower or rice aleurone (or ready-made starch).

Carob (preparations made from plant parts) has no toxic properties or undesirable (side) effects when used in therapeutic doses. And yet, overdose may cause constipation.

Carob tree - traditional medicine recipes

Diarrhea (diarrhea) treatment:

Take 20-30 g of carob flour daily in milk or warm water; so that there is no irritation of the pharyngeal mucosa, 15% starch should be added to this mixture, and 1% flour for infants.

For adults, drink one tablespoon of locust bean gum in a glass of water before going to bed;

For infants: per 100 ml of breast milk - 1 g of gum with each breastfeeding.

Treatment of diarrhea, gastrointestinal upset, elimination of toxins and toxins:

Drink half an hour before meals according to Art. l. plant syrup 4-5 p. per day (for children from 2 to 5 years old - 1 tsp., from 5 to 12 years old - one dessert spoon three times a day, up to two years old is not recommended.

Treatment of influenza, acute respiratory infections, acute respiratory viral infections, tonsillitis and colds:

The same doses of syrup in a glass of warm water (60 ° C) from 5 to 6 times a day.

Treatment of insomnia, headache, nervous disorders:

1 tbsp. l. syrup 5-6 r per day for three months in a row, after two weeks, continue treatment.

Treatment of diseases of the gastrointestinal tract:

Rinse half a kilogram of carob fruit thoroughly and chop, then pour one liter of water and cook over low heat for sixty minutes, then filter; take a tablespoon before meals for twenty minutes.

Obesity Treatment:

A bit surprising: how can you use sweet-sweet syrup for weight loss ?! Everything is ingeniously simple: carob syrup is made without added sugar, and the fructose contained in it has absolutely no effect on blood sugar levels. And now about the mechanism of hunger suppression using syrup. As you know, a candy eaten before lunch suppresses our appetite, as a result of which we eat less than usual; This is because after the candy's carbohydrates are broken down, blood sugar rises, contributing to a feeling of fullness;

In this sense, syrups and even their aqueous solutions are even more effective: increasing sugar, they also fill the stomach, so the syrup should be taken before meals; in addition, the syrup contains iron, magnesium and calcium, thanks to which the body accelerates metabolism, suppresses appetite and, ultimately, weight loss;

To lose weight, you should dilute a tablespoon of syrup and the juice of a quarter of a lemon in a glass of water at room temperature; after mixing the ingredients of the mixture, they drink it before meals for five to fifteen minutes; the treatment begins with two receptions: before lunch and before dinner, and two weeks later we connect the third one - before breakfast.

Carob fruit (carob)

Carob tree: description and beneficial properties of fruits

Carob - This is the fruit of a plant called the Constantinople pod, a sweet horn (lat.Ceratonia siliqua), which belongs to the legume family.

Carob fruits are dry pods that smell of yeast when broken. Therefore, this plant is also called John's breadfruit. By the way, the measure of carat weight comes from the Greek ????????, which is reflected in the generic name of the plant. This is due to the fact that the seeds contain a polysaccharide (polygalactomanan), which predetermines the constancy of their mass (0.2 grams). Therefore, they were used as a measure of weights in ancient times.

The plant has been cultivated in the Mediterranean since ancient times, and is found in a feral form.

Biological description of the carob tree

The tree is evergreen, usually reaches a height of 10 meters, has a very wide crown, dense feathery leaves. Flowers are small, collected in a brush.

The pods are 10 to 25 centimeters long, 2 to 4 centimeters wide, 0.5 to 1 centimeters thick. Color - dark brown. The beans are non-opening after full ripening. Inside contains seeds and juicy sweet pulp containing up to 50% sugars. The dried fruits are ground into a powder called carob.

The benefits of carob

The beans are used as a delicacy (sweet in taste), a drink is prepared from carob that is very similar in taste and aroma to cocoa, carob is also used in baking. In Spain, Malta, Portugal, Sicily, Turkey, compotes and liqueurs are prepared from beans, as well as refreshing soft drinks.

The medical use of beans comes down to the fact that they are used for the manufacture of various drugs used to treat colds, coughs, to strengthen the immune system, as well as for various gastrointestinal disorders.

The seeds are used to make a gum, which serves as a thickening agent used in the food industry. Sometimes seeds are added to livestock feed.

Carob syrup is very popular among some peoples. In Russia, especially before the advent of the pharmaceutical industry, syrup was used to treat sore throats, colds and dry coughs. The syrup is also used to remove toxins and toxins from the body, for various poisonings, diarrhea, sleep disorders and disorders of the nervous system. Carob syrup has proven itself very well as a remedy for shortness of breath, especially caused by allergic reactions (for example, in asthma). The substances it contains help to lower cholesterol levels and normalize blood pressure. It is recommended to use it in case of anemia (anemia).

The syrup is good for the heart as well, as it reduces the rapid heart rate.

The syrup should be used by those people who want to strengthen their bones and teeth, improve the functioning of the entire gastrointestinal tract.

It is an excellent biologically active substance for the nutrition of pregnant women and children, since it contains a lot of mineral elements, vitamins, and is completely non-allergenic.

Title [edit | edit wiki text]

The scientific name of the genus comes from the Greek "horn" ???????? ( cerati? n), ????? (ceras)). Specific epithet - from Latin siliqua - "pod, bob". A dry pod has a yeast smell on the break, the name John's breadfruit widely spread in national languages. The term carat (meaning a measure of weight) also comes from the same Greek ???????? ( cerati? n).

An evergreen tree with a height of 6 to 12 m with a wide crown. The leaves are pinnate, dense.

Flowers are small, collected in a brush. The calyx of the flower is inconspicuous, rapidly falling; no corolla.

The beans are about 10-25 cm long, 2-4 cm wide and 0.5-1 cm thick, brown, non-opening. In addition to seeds, they contain juicy, sweet pulp (about 50% sugar).

The powder obtained from the dried carob pod is called carob... Used instead of cocoa powder by people who are not allowed to use caffeine.

Ripe carob fruits on a branch Carob fruits and seeds in the Museum of Toulouse

Using [edit | edit wiki text]

The beans are used for baking, as a surrogate for cocoa, as a delicacy (in Egypt), for obtaining a refreshing drink, for making compotes and liqueurs (Turkey, Malta, Portugal, Spain, Sicily), in medicine (included in various medicinal preparations mainly used for coughs, colds, to strengthen the immune system and for gastrointestinal disorders)

The seeds are used for cattle feed (Cyprus) and for the production of locust bean gum, a thickener widely used in the food industry.

In the era of the Roman Empire, hard flat brown carob seeds (lat. siliqua graeca) were used in the Roman weight system as a measure of mass, equal to approximately 0.19 grams ( see silicwa; carat).

Nature never ceases to amaze humanity. The legume family combines varieties of valuable cultivated and wild plants. It contains representatives of herbaceous plants, shrubs and trees. An interesting type of legume is the carob tree, also called ceratonia, John's bread and Tsaregrad pod.

Biological features of the carob tree

Evergreen ceratonia, reaching a height of 10 meters, covers rocky slopes and gorges, is found in evergreen oak, juniper and pine forests of the Mediterranean. Spain, Italy, America, India, Greece are countries where carob is cultivated. Levant Cyprus supplies the finest pods from Constantinople. Beans harvested by Spaniards and Italians are slightly inferior to them.

The mighty trunk of the tree is covered with bark of brown and dark gray shades, from which twisted branches and twigs extend in all directions. The wide crown of ceratonia is formed by dense feathery leaves. Seven-year-old trees begin to flourish. Flowers with inconspicuous, fast-falling cups without corollas are collected in purple-red clusters.

Stony soils influenced the development of the root system of John's bread. The carob tree has strong and tenacious roots, with many branches in crevices and cracks that cut through the barren land.

The tree is cultivated for its fruit - non-expanding beans, similar to horns, beautiful and very hard wood, suitable for carpentry. Horn-shaped pods that grow up to 30 cm in length are filled with medium-sized round seeds and juicy pulp saturated with sugars.

Nutritional value of ceratonia beans

Carob is full of natural sugars, proteins, minerals, vitamins, fats and fibers. The benefit of fiber is that it slowly converts sugars during digestion. Pods containing up to 50% sugars are a source of incredible energy nutrition (100 g - 315 kcal).

The protein saturation of sweet beans is such that when cereals are mixed with flour, a nutritious mixture is obtained from ceratonia. These products are equivalent in value to animal proteins. There is no gluten in the flour from the seeds of Tsaregrad horns. Products made from it are important for the nutrition of people with celiac disease.

Beans contain a minimum of fat. The pods contain fatty acids that are not produced by the human body. The consumption of carob products allows you to replenish the reserves of linolenic and oleic acids. Sweet cones are enriched with tannin, a powerful natural antioxidant that protects against cancer.

The benefits of the fruits of ceratonia

Ceratonia beans are loaded with fibrin, pectin and lignin. These substances, affecting in a special way on the intestinal flora, reduce the number of pathogenic microorganisms, which leads to the growth of colonies of beneficial lactobacilli. Pectin - a well-known thickener, along with a laxative effect, has a coagulating and bactericidal effect.

It prevents the appearance of benign and malignant neoplasms. It is used to remove heavy metals and radioactive substances from the body. Thanks to him, the level of "bad" cholesterol drops. Pectin is involved in the formation of cell membranes, helps to protect the mucous membranes lining the intestines.

Sweet beans are used to make anti-cough teas to relieve colds. Decoctions from them help to reduce inflammation and heal wounds caused by gingivitis, stomatitis and pharyngitis. From infusions, lotions are made to heal sore eyes, and rinses of an irritated throat are carried out.

Since ancient times, the carob tree, whose properties are amazing, have been used in pharmaceuticals. Products (flour, gum and syrup) obtained from its pods have been considered excellent medicines for centuries.

The healing properties of gum

The beans are enriched with gum, a soluble fiber with astringent properties. Fiber prevents inflammation of the mucous membranes. Thanks to him, digestion is facilitated, diarrhea disappears, pains in the gastrointestinal tract disappear, and stomach function normalizes.

An unusually healing substance is locust bean gum. It prevents the appearance of anxiety in the stomach and effectively relieves digestive disorders. It is recommended for use in asthma, cystitis, laryngitis, as an expectorant to clear the respiratory tract.

The healing properties of flour

Fresh pods have a laxative effect. Flour from them is used as an antidiarrheal agent. It helps fight childhood diarrhea and infant gastroenteritis. It heals ulcers and suppresses intestinal infections. In addition, flour is able to absorb toxins from the digestive tract.

Flour fibers have a triple action. Mixing with liquid, they contribute to the formation of a useful colloidal gel, help to relax the intestinal walls and debug the digestive tract.

The use of carob

There are white and black carob fruits. White pods are good for cooking, black pods are good for making alternative chocolate, surrogate cocoa, and medicine. Sweet beans are good for making honey, syrup and wine. They are used for making pastries, exquisite delicacies, compotes and refreshing drinks.

Cattle are fed with white and black "crane peas". Substances isolated from the bark tan the skin. The seeds are used to make parachute glue. In Israel, craftsmen make expensive souvenirs from wood.

The carob tree has found application in jewelry. The resin, which had flowed for tens of millions of years along the trunks of trees that grew on South American lands, turned into amber. The Atlantic amber, pure as a tear, has an incredible amount of inclusions. It is recognized as the most valuable jewelry material. Extraction of the Atlantic (Haitian or Dominican) mineral is carried out by handicraft methods. Self-made mines have been built in the Dominican Republic, Nicaragua and Mexico.

The Constantinople horns have an interesting application. Their seeds have become the standard for weighing precious metals and stones. The absolute uniformity of the shape and weight of the seeds made them a unique and reliable trade model.

Even in pagan Rome, the seeds became a kind of "weights" having the same weight - 0.189 g. Taking advantage of the unique quality of seeds, jewelers invented an immutable measure that allows to determine the mass of stones and metals - carat (from the Greek keratos - "horn").

Properties and uses of gum

Locust bean gum - is extracted from the juice of the beans. The chain of this polymer includes molecules represented by residues of various monosaccharides. The powder, which is a food additive and has practically no aroma, has a yellowish-white color.

Heating, salty and acidic environments will not destroy the properties of the thickener. The stabilizer is characterized by high viscosity. To dissolve it, water is required, the temperature of which is at least 85 ° C. It jellies all kinds of liquids.

During the cooling process of the thickener, for which the carob fruit was ground, ice crystals are formed at a slow rate, contributing to the formation of a structured gel. The gum helps to keep the shape of cheeses, yoghurts and other dairy products.

It is added to baked goods, sauces, frozen desserts, canned vegetables, fish and mushrooms. In addition to the food industry, the stabilizer is widely used in cosmetology and pharmaceuticals. It is added to anti-aging creams, serums, gels, and medicines.

The natural supplement is considered harmless to humans (with the exception of hypersensitivity to gum). The stabilizer is not capable of being broken down in the body. It comes out of it unprocessed. This thickener is even added to baby food.

The use of syrup from ceratonia leguminous

Carob, or rather its pods, are used to prepare syrup - a product suitable for dietary nutrition, treatment, culinary products, cosmetics and chemicals. The delicacy is made by boiling finely chopped pods with water and evaporation.

Syrup is one of the ingredients of sweets, pastries, drinks, sweets, sauces, served with dessert dishes. Pancakes, pancakes, ice cream are served with it. It is used to sweeten water, coffee, tea and other beverages.

The beneficial carob syrup is added to medicines for colds, coughs and bronchitis. Syrup-based preparations strengthen immunity, treat gastrointestinal disorders.

The benefits of syrup

Delicious carob syrup has an immunomodulatory and tonic effect. It is loaded with B vitamins, minerals, tannins and natural sugars. Its composition is not deprived of organic acids, starch, pectin and proteins.

Since no sugar is added to this product, it is approved for use by diabetics. In terms of calcium content, carob syrup, the use of which is justified in dietary nutrition, exceeds milk by 3 times.

The delicacy is not inferior to chocolate in sweetness, taste and aroma, but the bitterness characteristic of cocoa and addictive tonic substances are absent in it, therefore it is recommended as a natural substitute for chocolate.

The healing power of syrup

Not only folk, but also official medicine recognizes carob syrup. Its use for obtaining a variety of medicines confirms the medicinal properties of the product. With the help of delicacies, they get rid of toxins that clog organs and tissues. They are treated for insomnia, diarrhea, and colds.

The syrup relieves nervous disorders, promotes weight loss. It is taken for poisoning. Saturation with calcium and zinc helps to strengthen teeth and bones. The syrup is excellent for cough and sore throat.

It eliminates shortness of breath, fights anemia, prevents heart palpitations, lowers blood pressure and bad cholesterol. A syrup enriched with a vitamin and mineral complex is useful for people suffering from vitamin deficiency.

The syrup has no contraindications for use. It is used as an ordinary food product.

Slimming syrup

The syrup reduces excess weight. To do this, dilute 1 tablespoon of the product and lemon juice squeezed from one slice in a glass of water. Drink a weight-loss drink before lunch and dinner (5-15 minutes). After 14 days, they begin to use it even before breakfast.

Fans of a healthy lifestyle and nutrition choose only natural and positive health products. Carob syrup is one of the first on the list for such people.

Useful ingredients and properties of carob syrup and recommended contraindications for its use

The main beneficial property of carob syrup is its ability to act as a sweetener. This syrup combines the benefits of a natural product with a relatively low calorie content. An added bonus to the rise in popularity of carob syrup is its health benefits.

The carob syrup contains pectin (the record holder is vitamin B), valuable minerals (especially a lot of calcium, potassium, magnesium), tannins, organic acids. These components have an antioxidant, immunostimulating, bactericidal, tonic effect.

The benefits of carob syrup are undeniable for:

• lung diseases;
• oncological diseases;
• weakened immunity;
• reduced metabolism;
• dysbiosis;
• constipation ("lazy" intestines);
• violations in the sexual sphere, impotence;
• menopause in women;
• dental diseases;
• colds and infectious diseases;
• migraines;
• urolithiasis;
• vegetative-vascular dystonia;
• nervous disorders.

Doctors strongly recommend smokers and people suffering from recurrent bronchitis. Due to its antioxidant properties, the use of carob syrup in food prolongs youth. And some manufacturers include it in their cosmetics.

Among the contraindications to the use of carob syrup are:

• individual intolerance to the product;
• intolerance to foods high in fructose;
• age up to 1 year.

Carob syrup can be used with limited use in diabetes mellitus. However, before entering it into the menu, you should consult your doctor.

It is forbidden to add carob syrup to dishes with milk - this will lead to problems with the digestive tract, there will be multiple unpleasant symptoms - increased gas production, nausea, diarrhea.

Useful properties of carob syrup for obesity

Separately, mention should be made of the benefits of carob syrup for weight loss. Nutritionists recommend this product as a dietary one, but it should not be abused - its calorie content is 320 kcal per 100 g.

When consumed in moderation, carob helps to increase the efficiency of the diet, speeds up the metabolism and alleviates the negative feelings that often appear when restricting the diet. Thanks to carob syrup, the diet is physically and psychologically more tolerated, which means that the risk of breakdown is minimized.

The allowable dose for weight loss is 4-5 teaspoons of carob syrup per day. If you exceed the norm, it can lead to the opposite effect and slow down the metabolism.

Slimming drink with carob syrup

You will need

• - ready-made carob syrup;
• - tea, tablespoon or dessert spoon;
• - glass;
• - hot water.

Instructions

The syrup is made primarily in Cyprus and exported to all countries of the world, although carob is ubiquitous throughout the Mediterranean. The syrup contains tannins, a number of organic acids, pectin, mucus, protein, all B vitamins, minerals, trace elements, sugar.

In countries where the carob tree grows, it is used as a delicacy, in particular, it is poured over pancakes, pancakes, confectionery, added to tea, coffee, and water. The syrup has no contraindications and can be used by everyone without restriction.

For the treatment of diarrhea, gastrointestinal disorders, to remove toxins and toxins, you should take 1 tablespoon of syrup 4-5 times a day 30 minutes before meals, with diarrhea, instead of meals. Children from two to five years old - 1 teaspoon 3 times a day. From five to 12 years old - 1 dessert spoon 3 times a day. Syrup is not recommended for children under two years of age.

For the treatment of tonsillitis, colds, acute respiratory viral infections, acute respiratory infections, the above doses of syrup are diluted in a glass of hot water (60 degrees) and used 5-6 times a day.

With nervous disorders, sleep disorders, with neurological headaches, you should take 1 tablespoon of syrup 5-6 times a day for three months. Then you need to take a break for 14 days and continue taking the syrup.

In the food, cosmetic and pharmaceutical industries, gum is mainly used to stabilize drugs. In particular, locust bean gum is a part of curds of almost all manufacturers, as well as anti-wrinkle creams, gels, and serums.

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• carob syrup

The food industry today cannot be imagined without additives. They help to extend the shelf life of products, enhance their taste and smell, change the texture, and much more. One popular supplement is locust bean gum, a substance needed to thicken various types of liquids.

Where does locust bean gum come from?

This substance is obtained from the fruits of the Mediterranean acacia, which is also called the carob tree. The plant has dense leaves, small flowers and a wide crown, and can reach a height of 10 meters. The fruits of the tree are brown beans, 20-25 cm long, containing not only seeds, but also juicy, slightly sweetish pulp. The main component, gum, which is a high molecular weight carbon, is drawn out of the juice secreted by the beans.

The carob tree grows in Spain, Greece, Italy, Cyprus and other Mediterranean countries.

Chemical properties and applications

Locust bean gum, called additive E410, is a polymer that consists of molecules presented as residues of simple and complex monosaccharides. Outwardly, this is a yellowish-white powder. It is practically odorless and perfectly retains its properties when heated, as well as in salty and acidic environments. Locust bean gum is highly viscous and dissolves exclusively in water at a temperature of 85 ° C.

The main property of the E410 additive is to jelly various types of liquid. When it cools, the formation of ice crystals is slowed down and, thus, a structured gel is created. That is why locust bean gum is often used in the production of processed cheeses, ice cream and other dairy products, which are not only tastier, but also retain their shape well. In addition, this stabilizer is used for the production of bakery products, sauces and frozen desserts, for canning mushrooms, vegetables and fish.

The advantage of the food additive E410 in food production is the ability of the compound to affect other chemicals.

The effect of locust bean gum on the body

E410 additive belongs to substances of natural origin. It is not broken down in the body and excreted from it in an unprocessed form. It is believed that it is completely safe for humans, so it

Hello, friends! Today, carob syrup is widely used in European countries and the United States, both in cooking and dietetics, as well as in manufacturing and pharmaceuticals. It is added to baked goods, drinks and sweets, acts as an original sauce that sets off the tastes of various dishes, is part of cough mixtures, is used in the manufacture of special foods and various additives.

What is this remedy? Why is it so popular all over the world? What are the beneficial properties and contraindications of carob syrup? Let's try to deal with these issues.

Raw materials for manufacturing

The raw materials for the preparation of the syrup are the fruits of the carob tree (carob), which is distinguished by its impressive size, spreading crown and tough feather-like leaves.
The fruit of the tree is a massive pod that visually resembles a horn and, when ripe, contains up to 17 grains, surrounded by juicy pulp, rich in natural sugars.

Cooking technology

The process of making syrup from carob fruit is quite simple - the final product is the result of evaporation of ripe fruit, chopped into pieces, mixed with water without added sugar.

The benefits of syrup

Speaking about the beneficial properties of carob syrup, first of all, it is worth noting its strengthening and immunomodulatory effect. That is why this product has found wide application in both traditional and folk medicine. So, it is in great demand in the treatment of:

• disorders of the nervous system and sleep;
• diarrhea of \u200b\u200bvarious origins;
• diseases of the ENT organs;
• anemia;
• diseases of the heart and blood vessels.

In addition, the product removes toxins, strengthens bone tissue, normalizes blood pressure and helps lower cholesterol levels.

And, among other things, carob syrup has a high nutritional value and includes the following components:

• minerals and trace elements necessary for the functioning of the body;
• proteins;
• organic acids;
• tannins;
• starch;
• pectin;
• natural sugars.

In fact, it is a natural analogue of chocolate, which differs from the latter in the absence of:

• caffeine and theobromine, which promote addiction and provoke the development of allergic reactions, nervousness, heart palpitations;
• phenylethylamine;
• oxalic acid, which prevents the absorption of calcium;
• salsolinol;
• and cholesterol.

Which, of course, is very healthy.

How is syrup used?

As mentioned a little earlier, carob syrup is in demand both in medicine and in cooking. Let's consider the scope of its use in more detail.

Medical use

Today, syrup made from carob fruits is positioned as a means of improving health and helping to cure many diseases. How to take carob syrup for this purpose?

For the treatment of disorders of the gastrointestinal tract and getting rid of slagging of the body, the agent is prescribed in the following dosages:

• adults and children over 12 years old - one tablespoon four to five times a day;
• children aged 2 to 5 years - one teaspoon once a day;
• children aged from 5 to 12 years old - one teaspoon three times a day.

The syrup should be taken half an hour before meals.

Attention! The use of carob syrup is strictly prohibited for children under the age of 2 years.

For acute respiratory viral infections and ENT diseases, syrup is used to prepare a drink consisting of a glass of hot water (not boiling water) and a tablespoon of the product. This drink is consumed five to six times a day.

In case of disorders of the central nervous system, insomnia and pain of a neurological nature, syrup made from carob fruits is used one tablespoon five to six times a day before meals. The duration of treatment is 3 months. To consolidate a positive result, it is advisable to repeat the course two weeks after the last intake of the drug.

Syrup is also used to get rid of excess weight. For this purpose, one tablespoon of the product is mixed with a small amount. The resulting mixture is poured in a glass of boiled water in this way, and the components are thoroughly mixed. The drink is consumed twice a day, fifteen minutes before the afternoon and evening meals. Two weeks after the start of treatment, another dose of the drug is added - before breakfast.

Attention! Despite the fact that people with a history of diabetes mellitus can use the syrup due to the fact that it does not contain sugar, its volume per day should not exceed two teaspoons per day. This is explained by the fact that the agent significantly increases blood glucose levels and, accordingly, can affect the production of insulin in the same way as inexpensive drinks made on the basis of fructose.

Use in cooking

In cooking, cottage cheese, pancakes and other baked goods are poured with syrup from carob fruits. Moreover, it can be added to cereals or drinks. Consider one of the popular recipes.

Vegetable salad

Ingredients:

• beets - 100 g;
• carrots - 1 pc;
• - 100 g;
• prunes - 12 pcs;
• orange - 1 pc;
• apple - 1 pc;
• quinoa groats - 100 g;
• sunflower or olive oil - 1 tbsp. the spoon;
• carob syrup - 3 tbsp. spoons.

Preparation

It is boiled, how to do it correctly, read on this site (link at the beginning of the sentence). Beets, carrots and celery root are grated using a Korean-style carrot grater. The apple is grated on a classic grater. The prunes are cut into pieces. The orange is peeled and cut into wedges.

These ingredients are mixed, seasoned with sunflower or olive oil and poured with carob syrup.

Contraindications

Contraindications for carob syrup include personal intolerance, which usually develops in people with fructose allergies, and, as already mentioned, children (up to 2 years of age).

In addition, people using syrup made from carob fruits should remember that the fructose contained in the product is very poorly absorbed when mixed with milk lactose, which can lead to flatulence and diarrhea. However, as a rule, these consequences occur exclusively in persons with lactose intolerance.

Syrup should also be used with caution by those who decided to lose weight with it. People using recipes with this product must carefully calculate both the number of calories and the amount of simple carbohydrates that enter the body with each meal - otherwise, these numbers may be too large, and the diet will not work.

Attention! Switching from coffee and cocoa to drinks with carob syrup can lead to some of the inhibition associated with caffeine withdrawal.

Should you consume syrup?

Summing up the above, we can say that syrup from carob fruits must be included in the menu of people who love sweets and take care of their health. Naturally, if they do not have certain contraindications to this.

Be healthy!