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>1) Is carob paleo

learned carob is a legume and was put in the same category as
>beans, peas, lentilts, peanuts and soybeans.  Yet, I see carob in several
>list recipes.  What's the deal?


The difference with other member of the legume family is that with carob you
eat the flesh of the beans  >so you don't deal with what could be a problem
with the other pulse that you mentionned.

In my opinion what makes those pulses questionable in a paleo diet is the
fact they are seeds that are mostly eaten cooked and so eaten in way bigger
quantity than if they were eaten raw sprouted. I don't think for example
than eating them when in the green stage can be a problem. The big problem
arise when seeds like that are stored where they contain enzyme inhybitors
that make them difficult to digest. Sprouting them remove this enzyme
inhibitor but still older they have been stored harder it is to digest them.
Anyway enjoy carob specially if you can find them whole once powedered they
are quite dry and oxydised. Whole and not too old the flesh is sweet tasting
and have a taste close to chocolate.
Cara come from caroub because the seeds are or have been used as weight
reference for gold . They are very regular in their weight.
jean-claude