CAROB Overview Information
Carob is a tree. Don’t confuse carob with Jacaranda caroba which is also known as carob tree. People use the carob fruit for medicine and in foods.
Medicinally, carob is used for digestion problems including diarrhea, heartburn, and the intestine’s inability to properly absorb certain nutrients from food. These absorption disorders include celiac disease and sprue.
Other uses of carob include treatment of obesity, vomiting during pregnancy, and high cholesterol.
In infants, carob is used for vomiting, retching cough, and diarrhea.
In foods and beverages, carob is used as a flavoring agent and as a chocolate substitute. Carob flour and extracts are also used as ingredients in food products.
How does it work?
Carob contains chemicals called tannins, which decrease the effectiveness of certain substances (enzymes) that help with digestion. Carob might cause weight loss, reduce blood sugar and insulin levels, and lower cholesterol levels.
- Obesity. Early research suggests that a carob and bean pod extract might lower blood fat levels and increase excretion of fat in feces of overweight and obese people.
- Celiac disease.
- Vomiting during pregnancy.
- Other conditions.
CAROB Side Effects & Safety
Carob is safe for most people. There don’t seem to be any unwanted side effects.
Special Precautions & Warnings:Pregnancy and breast-feeding: Carob is safe for pregnant and breast-feeding women in food amounts. But larger medicinal amounts should be avoided until more is known.
The appropriate dose of carob for use as treatment depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for carob. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.