OFFICIAL USA AND CANADA IMPORTING PARTNER OF THE AUSTRALIAN CAROB CO.

vitacost.com now selling aussie sharkbar®

CAROBOU

SHARKBARS were created for traditional, paleo, and diabetic lifestyles. Traditionally, carob bars, chips, have never bridged the gap between chocolate and never truly satisfied the palate.  Made with premium new generation sweet Australian organic carob powder, our smooth, rich, luscious, "similar to chocolate" tasting SHARKBARS are a fantastic alternative to chocolate. SHARKBARS are vegan, gluten-free, soy free, certified organic, and non-GMO. Life Just Got Sweeter. https://www.vitacost.com/productResults.aspx?N=0&ss=1&Ntt=carob

 

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carobou launches new aussie sharkbar® 'banana creme' flavor under the Australian carob co. USA brand

CAROBOU

AUSSIE SHARKBAR BANANA CREME, ORIGINAL - UNSWEETENED - OUTBACK MINT, are made with organic, kosher certified ingredients.  SHARKBAR BANANA CREME was created for traditional, and Paleo lifestyles. Traditionally, carob bars, chips, have never bridged the gap between chocolate and never truly satisfied the palate.  Made with premium new generation sweet Australian organic carob powder, our rich, luscious, "similar to chocolate" tasting SHARKBARS are a fantastic alternative. SharkBars are vegan, gluten-free, soy free, certified organic, and non-GMO. Life Just Got Sweeter.  aussiesharkbar.com

 

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south Australian soil & weather produce world's sweetest, best tasting carob

CAROBOU

Michael Jolley describes what makes The Australian Carob Co. products the world's best. The soil and weather here is of the best growing land in South Australia.

We have nice wet winters and dry hot summers which is ideal for the growing of carob trees and for the development and ripening of the carob pods. Every where we dig in the orchard there are worms because our soil is very healthy and chemical free. Our carob trees get well watered using our bore water which we have water at just 23ft. below the surface and people say that the under ground water here is from the Great Artesian Basin. The soil here is beautiful fertile heavy brown loam over red clay. Our growing methods and pruning is conscious of the care of the trees.

Most carob around the world is grown for their seed quality and not the pods as seeds made into locust bean gum are more lucrative than pods made into carob powder. CAROBOU'S wide range of Australian Carob products are made from carob pods grown on sweet carob trees selectively chosen for their thick, rich, luscious pods — not for the seeds. Carob powders and products from The Australian Carob Co. are the sweetest in the global market without the strong bitter taste normally associated with European and or Mediterranean carobs. This is the difference between old generation carobs and new generation Australian carobs. 

Since 2015, new generation Australian sweet carob has been rapidly selling in the USA and around the world as the premier carob for manufacturers, distributors, wholesalers, and consumers. 

 

 

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not your mother's carob. today's carob is much more than an alternative to chocolate

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Updated: Sep 12, 2018
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do I have a chocolate allergy?

CAROBOU

Medically Reviewed by Suzanne Falck, MD on November 4, 2016— Written by Stephanie Watson

Overview

Chocolate is found in many popular desserts and even in some savory dishes. For some people, though, chocolate isn’t a sweet treat. Some people have a sensitivity or an allergy to chocolate or an ingredient in a chocolate-based food. 

Do you think you might have a problem with chocolate? Here’s how to tell whether cocoa or chocolate-based foods should be on your “no eat” list.

Symptoms

Chocolate allergies and chocolate sensitivities aren’t the same thing. If you’re allergic to chocolate, your immune system responds to it. 

If you are allergic to chocolate and eat it, your immune system will release chemicals like histamine into the bloodstream. These chemicals can affect your: 

  • eyes

  • nose

  • throat

  • lungs

  • skin

  • digestive system

If you have an allergy to chocolate, you may have some of these symptoms after eating it or even just coming into direct contact with it: 

  • hives

  • shortness of breath

  • stomach cramps

  • swelling of the lips, tongue, or throat

  • vomiting

  • wheezing

These symptoms are part of a severe allergic reaction called anaphylaxis. This condition can be life-threatening if you don’t treat it right away.

A chocolate sensitivity is different from an allergy. It’s not caused by an immune system reaction. And most of the time it isn’t life threatening. 

If you have a sensitivity, you may be able to eat small amounts of chocolate without any problem. But in larger amounts, chocolate can trigger a reaction in your GI tract or elsewhere in your body. 

People who are sensitive to chocolate can have symptoms like:

  • acne

  • bloating or gas

  • constipation

  • headaches or migraines

  • skin rash, or contact dermatitis

  • upset stomach

The caffeine in chocolate can trigger its own set of symptoms, which include:

  • shakiness

  • trouble sleeping

  • fast or uneven heartbeat

  • high blood pressure

  • headaches

  • dizziness

Causes

You’re more likely to have a reaction to chocolate if you’re allergic to it or its source, which is cocoa. But ingredients in chocolate-based foods, such as milk, wheat, and nuts, can also set off a reaction.

People with a gluten intolerance or celiac disease sometimes react to chocolate, especially milk chocolate. One theory is that this reaction is caused by cross-reactivity. 

In people with celiac disease, the body reacts to gluten. Gluten is a protein found in wheat. And chocolate contains a protein that’s similar in structure, so the immune system sometimes mistakes it for gluten.

The immune system produces antibodies in response to gluten. These antibodies trigger symptoms like: 

  • bloating

  • abdominal pain

  • diarrhea

  • vomiting

RISK FACTORS

Risk factors

Some people react to the chocolate itself. For example, chocolate contains caffeine, which is a stimulant that’s considered a drug. It can cause shakiness, headaches, and other symptoms in people who are sensitive to it.

Others are allergic or sensitive to ingredients in chocolate-based foods, such as:

  • nuts, like hazelnuts, peanuts, or almonds

  • wheat

  • milk

  • sugar

It may not seem obvious, but chocolate can also be a problem for people who have a nickel allergy. About 15 percent of the population are allergic to nickel. Dark and milk chocolate, cocoa powder, and many of the nuts found in chocolate bars are high in this metal.

Foods to avoid

If you’re sensitive or allergic to chocolate or ingredients in chocolate products like nuts or milk, know what’s in your food. At restaurants, ask to have your meals and desserts prepared without chocolate. And when you go to the supermarket, read package labels. Make sure the product doesn’t contain chocolate or cocoa. 

Along with candy bars and other desserts, chocolate can hide in places where you might not expect. Cocoa is used to make certain soft drinks, flavored coffees, and alcoholic beverages, like brandy. You can also find it in some jams and marmalades. And, it’s an ingredient in the savory Mexican sauce, mole. Even some medicines, including laxatives, contain chocolate.

Food substitutes

People who are sensitive to chocolate may want to try carob. This legume is like chocolate in color and taste. And it can replace chocolate in just about any recipe, from chocolate bars to cookies. Carob is also high in fiber, low in fat, and sugar- and caffeine-free, so it can be a healthier dessert alternative.

If you’re sensitive to the milk in chocolate, consider switching to dark chocolate. Dark chocolate usually doesn’t list milk as an ingredient. But many people with milk allergies have reported reactions after eating it. When the FDA did a review of dark chocolate bars, they found 51 out of 100 bars they tested contained milk that wasn’t listed on the label. 

If you have a severe allergy to nuts or milk, you might want to avoid any chocolate products that don’t say nut- or dairy-free.

SEEK HELP

Seeking help

If you suspect you might have an allergy or sensitivity to chocolate, see an allergist. Skin prick and blood tests, or elimination diets can pinpoint whether chocolate is causing your reaction. Depending on the severity of your response to chocolate, your doctor might tell you to avoid it. Or you may only need to limit chocolate in your diet. 

If you have a severe allergy, carry an auto-injector wherever you go. This device delivers a dose of the hormone epinephrine to stop the reaction. The shot should relieve symptoms like shortness of breath and swelling of the face.

Outlook

Chocolate allergies are rare. If you are having a reaction when you eat chocolate, you may be reacting to something else. You also may have a sensitivity instead of an allergy. 

Talk to your doctor about your symptoms. If you continue to experience discomfort when eating chocolate, explore alternatives. 

Many children outgrow allergies to foods like milk and nuts as they get older. But if you were diagnosed as an adult, you may be stuck with your sensitivity.

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