Name: Ceratonia siliqua
Names:St-john's bread, John's bread, Carob
Used: pods, seeds
The main constituents of carob are large carbohydrates (sugars) and tannins.
The sugars make carob gummy and able to act as a thickener to absorb water and help bind together watery stools.
Tannins from carob, being water insoluble, do not bind proteins as some tannins do. Carob tannins do bind to (and thereby inactivate) toxins and inhibit growth of bacteria-both of which are beneficial in the treatment of diarrhea.
Dietary fiber and sugars may make food more viscous in the stomach and thus interfere with reflux of acid into the esophagus.
Carob has long been eaten as food. John the Baptist is said to have eaten it, and thus it is sometimes called St. john's bread. Carob pods have been used to treat diarrhea for centuries.
Carob is used for:
Indigestion and heartburn
Carob is originally from the Mediterranean region and the western part of Asia. Today, it is grown mostly in Mediterranean countries. The pods are used. Carob pods come from evergreen trees; the gum from carob seeds is called locust bean gum.
Mix 15 grams of carob powder with applesauce for children. Adults should take at least 20 grams a day. The powder can be mixed in apple-sauce or with sweet potatoes. Carob should be taken with plenty of water.
Please note that infant diarrhea must be monitored by a health care professional and that proper hydration with a high electrolyte fluid is critical during acute diarrhea.
Carob is generally very safe; only rarely have allergic reactions been reported.