I was wondering if somebody would know where I could get unsweetened carod. I used to use it in several recipes instead of chocolate because it melts and gives a similar tatse and texture... but none of the shops in town seem to have it

try an organic foods shop - you may have to buy it online. I used to find it in my local health foods shop, but that was in downtown Toronto!

Cocoa might actually be better for you than this stuff. It also has a very differet taste.
I mean not thats that is bad, but dutched cocoa studies ahve shown to ahve a positive effect on BGs versus carob.
The basic benefits of carob is that it doesnt melt.

this plant is also called St. John's bread or locust bean
The dark-brown pods are not only edible, but also rich in sucrose (almost 40% plus other sugars) and protein (up to 8%). Moreover, the pod has vitamin A, B vitamins, and several important minerals. They can be eaten directly by livestock, but we know carob mostly because the pods are ground into a flour that is a cocoa substitute.


Bibliography:
http://www.botgard.ucla.edu/html/bot...nia/index.html

The dried, powdered carob that I used to use was a negligible source of sucrose in the amount used in recipes. I like the taste of it--perhaps even more than chocolate (no the taste isn't as similar to chocolate as some would suggest).

I remember them saying along time ago that carob was better for dogs. Ours dont like carob.. who were these experts kidding....
I like it becuase it doesnt melt, but I woudl prefer it to have a real cocoa flavor.
So what are you going to use it in?

I'm pretty sure I saw this in GNC, but that was years ago. When I can't find something I need like that, I usually look for it online and have success. I can't believe some of the things I've found that I thought were totally obsolete!