Chocolate Variety Tips: Oxalates in carob, chocolate, and cocoa
January 24th, 2009 Shaka Posted in Entertain/Events | 2 Comments »
Tags: Chocolate, Chocolate Variety, Entertain/Events
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Chocolate Variety Tips: Oxalates in carob, chocolate, and cocoa
Carob is often used as a substitute for chocolate in candy and baked goods. Carob, chocolate and cocoa all contain substantial amounts of oxalates. These food items should be avoided if you have been prescribed a low oxalate diet for medical reasons.
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March 13th, 2009 at 7:43 pm
Hi. When it all come to opinions, everyone has its own; specially regarding \”te Variety Tips: Oxalates in carob, chocolate, and cocoa | Picksth\”. Have you seen a good gourmet chocolate candy?
August 12th, 2009 at 5:07 pm
Good info. Where can I get more information?