Dosages Carob

The fruit, food for the poor in Jewish folklore, also appears in the Christian tradition as "St. John's Bread," eaten by St. John the Baptist in the wilderness. Powdered pulp used as chocolate substitute; ripe fruits made into molasses like dibs (e.g., in Palestine); scorched seeds a coffee substitute; traga-sol, a gum extracted from the seeds, is used in dressings, ice cream, pickles, and sauces. Alcoholic beverages are made from the pods (BIB; FAC; FP2; TAN). One story in the Talmud tells that the Jewish sage Rabbi Shimeon Bar Yohai, hiding from the Romans in Galilean caves with his son, sustained life with carob alone for 12 years (ZOH). In Cyprus, a brittle candy known as "pasteli" is made from the pods (BIB). 15-20 g carob mixed in applesauce (SKY); 50 drops fluid extract (1:1) goma garrofin 3 x/day (VAD); 500-1500 mg capsule 1/2 hour before meal, with plenty of juice or water (VAD).

• Arabians take the dry seed kernels with sugar for diarrhea (GHA).

• Egyptians apply carob to warts (JLH).

• Lebanese grind pods into a laxative treacle called "dibbis kharub" (HJP).

• Southern Europeans used the pods for asthma and cough (BIB).

• Spaniards take the flour for diarrhea, gastritis, gastroduodenal ulcers, and infantile nausea (VAD).

• Spaniards take the seed starch as a laxative, and to help obesity and prevent atherosclerosis (VAD).

• Spaniards use green fruit as a fungicide (VAD).

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