Carob Rusk 400g

Product Information

In Chania, they usexynomyzithra, a local cheese which is produced only in Chania and is something between feta and myzithra. 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. Dakos (also known as rusks) were originally created to preserve bread during the non-harvest season. Dried to a crisp over a period of hours in a low-heat oven, these jaw-breakers could last a year without the need of a single preservative. Dog Treats: If you like to dote on your dogs, make something more special than plain biscuits, such as Woofie Pies, modeled after the chocolate and vanilla cake sandwiches typically known as whoopie pies. Dog treats are actually a good use for carob, as it’s widely accepted that chocolate isn’t good for dogs. The Mediterranean Way 10 Week Diet & Lifestyle program teaches you everything you need to know to easily and deliciously get the benefits of the proven healthy Mediterranean diet. Meal Plans, Recipes, Shopping Lists, Weekly Challenges and Lessons, Private Facebook Support Group, Cooking Videos and more!

LG Raisz “Osteoporosis: current approaches and future prospects in diagnosis, pathogenesis, and management” 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. Specifically, research has shown several interesting aspects regarding the antioxidant activity of carobs, which we will present below. The total polyphenol content in CPP determined by the Folin-Ciocalteu method was 19.2%. The content of condensed tannin determined by vanillin and proanthocyanidin analysis systems was 4.37% and 1.36%, respectively. After completing my 10-week program, I had a regularly-scheduled appointment with my doctor. Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. I’m happy to report that my total cholesterol dropped to 169, which is in the normal range, and all my other numbers improved as 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 ancient word for what we call now paximadi is δίπυρος άρτος, literally meaning “twice-baked bread.” It refers to bread that has been leavened and baked twice: once for the initial loaf, then sliced and baked again in a low temperature for a long period of time until all moisture is gone and the slices have hardened. 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. Finally, here is the recipe so many of you have been asking for! Authentic Greek Barley rusks. Not very easy to find outside of Greece, but so delicious and hearty! This Barley rusk is actually a Cretan rusk and is essentially double baked bread that is made with barley flour and sometimes a whole wheat flour. Making rusks was practiced in families that could not bake bread very often so they made these rusks. In addition rusks lasted a long time and traveled well. Barley flour was often used because it was more filling, which was necessary in those lean times. Another study showed that carob extracts were rich in phenolic compounds, had significant antioxidant activity, and reduced the viability of cervical cancer cells (HeLa cells). Furthermore, the “Galhosa” female carob variety had the highest levels of phenolic compounds and the highest antioxidant activity. The phenolic content was correlated with both antioxidant and cytotoxic activities. The findings provide us with new knowledge regarding the health effects of consuming foods supplemented with carob flour.

Cretan Sweet carob rusk

Carob, also known as "carob tree" or "Ceratonia siliqua", is a plant with deep roots in human history and nutrition. It is emerging as a superfood due to its rich nutritional value and health benefits. Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis 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.

Instead of wetting the rusk, Cretans like to smother it in olive oil (and sometimes a dash of vinegar), then add chopped or grated tomatoes and top it off with myzythra and xygalo, tangy, soft, ricotta-style cheeses typical to Crete made of sheep’s milk or a mix of sheep’s and goat’s milk. The dish is commonly known as dakos (which is the name of the rusk itself), although it’s alternatively called koukouvagia or lantouristo depending on where you are in Crete. The juices of the tomato together with the olive oil will soften the rusk just enough to make it easy to eat, without softening to the point that it becomes mushy and unpalatable. Through the extraction process (i.e., solid carob pieces in a liquid environment, i.e., water), it was observed that the boiling time (8-20 minutes) and temperature (80-100 °C) affect the efficiency of carob polyphenols and the overall antioxidant capacity expressed as the percentage of inhibition of free radicals DPPH and ABTS. The optimal conditions for total extraction of polyphenols and tannins were 98.5 °C and 17 minutes. Under these conditions, the inhibition of DPPH and ABTS radicals was 85%, demonstrating the promising use of this biomass as an antioxidant source, which could be used, for example, in pharmaceutical beverages. The rusk is also called krithrokoulouro or Koukouvagia (owl) in Crete, but to be frank I don’t know why they are so called. Carob trees first grew in Israeli and ancient Egypt thousands of years ago, even taking root in the oldest known piece of literature, “The Epic of Gilgamesh.” Critically important as a food source and form of currency, they were truly worth their weight in gold. It is known that carob fruit, the excellent carob, is an incredibly nutritious food. Apart from all its other benefits, carob contains polyphenols and tannins, which are antioxidant substances (as mentioned above) that fortify the organism. Due to the presence of at least six antioxidant substances, carobs exhibit significant anticancer activity. The chemopreventive components it contains are gallic acid, catechins, myricetin rhamnoside glycosides, eriodictyol glucoside, and quercetin glucoside.

Method

This type of rusk has become so popular that it can be found all over Greece. However, because of their high oil content, they can sometimes turn rancid, so it’s better to buy them from trusty purveyors or brands, like Manna, which makes any excellent version of this type of Kythera rusk as well as high-quality Cretan rusks. The most famous and arguably the best ladopaximado, though, comes straight from the source: Karavas Bakery on Kythera. My guide told me that Dakos, also know as twice baked bread was a crispy bread (like a big crouton) that was served with a tomato, cheese and olive oil mixture on top.

Choosing the ingredients for a salad can be such a creative process. But what’s also very interesting and fun is the fact that ingredients may vary depending on the rangeoflocal goods each area has to offer. Thus, each salad has a unique character, flavour and, of course, appearance.

How to use carob powder in recipes

Wherever you go they will offer you tsikoudia also calledraki or what is called tsipouro in other parts of Greece, Zivania in Cyprus or grappa in Italy. Carob has a long history in human consumption. The Greek Theophrastus recorded in 4BC that his fellow Greeks called the carob the Egyptian Fig. There is also evidence that Ancient Egyptians used carob. Both the pods and seeds have been found in Egyptian Tombs. Further, the Romans ate the Carob pods when they were green and fresh for their natural sweetness. Thus, Carob is no newly discovered food. As the founder of Creta Carob, Elias Manousakas states "It is the lost treasure of Crete''.