Carob Rusk 400g

Product Information

Slice a loaf of hearty wheat bread into half inch pieces, sprinkle with olive oil, and a little bit of salt. Bake in a preheated 350 degree oven for 10 – 15 minutes. But what many people don’t know is that carob is a top plant-based source of calcium. Essentially, carob contains twice as much calcium as milk, as it offers us 348mg of calcium per 100g, while in comparison milk contains only 120 to 130mg of calcium per 100g. The body’s requirements for calcium are particularly high, especially during childhood and adolescence, but also during pregnancy and menopause. Calcium is an inorganic metal, very important for bone health and beyond, since it strengthens nerves, muscles and the heart. Two tablespoons of carob honey have 42 mg of calcium! Dakos is a healthy and delicious salad or a light meal on its own and very healthy. Our visit to Crete Panoramic picture of Chania When travelling, I love coming home with bags filled with local goods, local cheeses, wild capers from Tinos, kopanisti cheese, Cretan rusks, sea salt.. I feel like all these flavours help me keep the summer mood alive! Once opened, store carob powder in an airtight container in a cool, dry place. It will last for at least a year if kept free of moisture.

Naturally, one might wonder, “What are free radicals?” and “What are antioxidants?” Soon you will understand how useful the carob of Crete with its precious properties can be for you. Carob contains moderate amounts of calcium and phosphorus, as well as smaller amounts of iron and some B vitamins. Here’s a complete look at the nutrition profile of carob. A mixture of feta and myzithra or anthotyros (whey cheeses similar to ricotta) will also work well. The glycemic index of carob is very low. It does not contain caffeine and is perfectly suitable for individuals with diabetes. In general, it has positive effects on blood glucose levels and is used in the management of diabetes and obesity. The fruit of the carob tree also contains polyphenols, antioxidant compounds that aid in cancer prevention and the management of hyperlipidemia. The Cretan Dakos recipe in our book “Foods of Crete: Traditional Recipes from the Healthiest People in the World” saves both time and your teeth by baking the Dakos for a much shorter time at a higher heat.Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis Historical texts sometimes call it “SaintJohn’s Bread” because Saint John the Baptist is said to have survived in the wilderness by eating carob pods and wild honey. It’s not such a farfetched claim since carob is rich in essential vitamins and minerals.

In addition, an experiment was carried out in vitro (under strictly controlled conditions) antioxidant activity of aqueous carob pulp extracts was investigated. Unripe carob extracts recorded the highest total content of phenolics, flavonoids and ascorbic acid. These extracts also showed the highest activity against free radicals. Unripe carob extracts could be useful as a natural antioxidant agent for the food industry. If you happen to wander around a Greek supermarket or visit a Greek bakery, you will notice that there is always a section dedicated to paximadia ( paximadi in the singular) of various shapes and sizes piled high or wrapped in cellophane bags. In Crete, the carob trees thrive in difficult soils and like arid conditions that are naturally free of fungus and pests. Thus, the uses of chemical sprays are not necessary on Crete Island. The tree grows 15 m in 50 years. It does not bear fruit for the first 15 years. However, once fruiting, it will yield one ton of beans in one harvest. Carob pods are harvested in the middle of September. The growing carob pods look like green broad beans but they turn to a dark glossy brown as they age. Each pod can contain up to 15 seeds.It has a very strong taste and this you will receive as a treat from the locals in every village, city, restaurant, or coffee shop.

Effects of extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of carob (Ceratonia siliqua L.) pulpIt’s a time-proven formula: rusks are still made the same way today as they were during antiquity. Of course, in the past twice baking was important, even necessary, to keep bread longer without it spoiling. That way, families who could not bake often, or those away from home for extended periods of time like sailors, farmers and shepherds could enjoy some bread with their meal. It’s the reason why rusks were a staple of very poor Aegean island cuisines, like those of Santorini, Ios, Kimolos and Mykonos, as well as many of the Dodecanese islands – all areas where wood was scarce and people only baked bread a few times a year. he carob is suitable for everyone! In addition to the above, it contains 40g of dietary fiber per 100g, is easily digestible, gluten-free (suitable for individuals with celiac disease), helps prevent constipation and promote smooth bowel function, and can greatly reduce symptoms of acute diarrhea. Carob contains tannins and fibrous substances like lignin, which have a stabilizing effect on cholesterol and can help reduce “bad” (LDL) cholesterol. Locust bean gum is a structural polysaccharide found in the walls of fruits and vegetables (ie in the skin) but also in the kernel (seed). Pectin is a white or slightly dark powder that under suitable conditions can form a gelatinous mass. Carob pectin is derived from the locust bean, the locust bean fruit, and specifically from the endosperm of the locust bean seed. Locust bean pectin is completely plant-based, unlike commercial gelatin derived from animal collagen, and does not contain gluten and sugars. It is also hypoallergenic and suitable for everyone. Also, pectin in fruits is probably the mildest method of detoxifying pollutants as it enhances the release of heavy metals and other chemicals into the bloodstream by binding to them and eliminating them all from the body. the large intestine works better. It has also recently been shown that pectins can lower 'bad' (LDL) cholesterol levels as well as total cholesterol levels. Dakos rusks, either big or small ones, are bread made with barley, which are shaped round, sort of like a bun, and then baked.

Travelling around you will see the goats on all hillsides, and maybe that’s the reason the meat is so nice and tasty.The double-baked bread of antiquity continued to be quite popular in the Byzantine Empire, to judge by its later descendants: the Venetian pasimata, the Croatian peksimet, the Romanian pesmet, the Turkish beksemad and the Arabic bashmet or baqsimat. Many, including Georgios Babiniotis, a Greek linguist and philologist, believe that the word “paximadi” actually comes from Paxamos, a first-century AD Greek baker and cook. He allegedly fine-tuned the way rusks were made, forever connecting his name to double-baked bread rusks. Tsikoudia is an alcoholic drink made from leftover pomace after making wine. Fountain at Chania Tsikoudia or Raki