musztarda

[oliszka]

ostatnio mam ogromną ochotę na musztardę i do każdej kanapki dodaje jej duże
ilości- wcześniej był to majonez.... no właśnie czy musztarda jest zdrowa i
czy dobrze robię zastępując nią majonez?

[jef_f]

Tak, musztarda jest zdrowa. Istnieje sporo badan naukowych na temat jej
pozdrowotnych wlasciwosci, m.innymi przebadano jej antynowotworowe dzialnie
i potwierdzono, ze jeden z fitozwiazkow tzw. isothiocyanate, wykazuje wlasnie
takie dzialania.

Mozna ja stosowac w niewielkiej ilosci jako dodatek do potraw przed i po
chemioterapii bowiem w ten sposob, mozna probowac zregenerowac system
enzymatyczny cytochromu P450, zwlaszcza na poziomie watroby.

Ponizej wklejam ci tekst w ktorym znajdziesz wiecej informacji na temat
pozdrowotnych wlasciwosci ziaren mysztardy. Niestety tekst jest w j. angielskim,
wiec musisz sobie go jakos przetlumaczyc.

Pozdro Jeff

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Mustard seeds

Health Benefits

The unique healing properties of mustard seeds can partly be attributed to their
home among the Brassica foods found in the cruciferous plant family.
Phytonutrient Compounds Protective Against Gastrointestinal Cancer

Like other Brassicas, mustard seeds contain plentiful amounts of phytonutrients
called glucosinolates. The seeds also contain myrosinase enzymes that can break
apart the glucosinolates into other phytonutrients called isothiocyanates. The
isothiocyanates in mustard seed (and other Brassicas) have been repeatedly
studied for their anti-cancer effects. In animal studies – and particularly in
studies involving the gastrointestinal tract and colorectal cancer – intake of
isothiocyanates has been shown to inhibit growth of existing cancer cells and to
be protective against the formation of such cells.
Anti-Inflammatory Effects from Selenium and Magnesium

Mustard seeds emerged from our food ranking system as a very good source of
selenium a nutrient which has been shown to help reduce the severity of asthma,
decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer.
They also qualified as a good source of magnesium. Like selenium, magnesium has
been shown to help reduce the severity of asthma, to lower high blood pressure,
to restore normal sleep patterns in women having difficulty with the symptoms of
menopause, to reduce the frequency of migraine attacks, and to prevent heart
attack in patients suffering from atherosclerosis or diabetic heart disease.

Mustard seeds also qualified as a very good source of omega-3 fatty acids as
well as a good source of iron, calcium, zinc, manganese, magnesium, protein,
niacin and dietary fiber.
Description

If you are like most people, the word “mustard” probably conjures up images of
ballparks and barbeques. Yet, once you add mustard seeds to your spice cabinet,
the word will take on a whole new meaning, as you will also relish the spicy,
aromatic rustic taste and fragrance that mustard can add to your meals.

Mustard seeds are from the mustard plant, which is a cruciferous vegetable
related to broccoli, Brussels sprouts and cabbage. While there are approximately
forty different varieties of mustard plants, there are three principal types
used to make mustard seeds: black mustard (Brassica nigra), white mustard
(Brassica alba) and brown mustard (Brassica juncea). Black mustard seeds have
the most pungent taste, while white mustard seeds, which are actually yellow in
color, are the most mild and are the ones used to make American yellow mustard.
Brown mustard, which is actually dark yellow in color, has a pungent acrid taste
and is the type used to make Dijon mustard.

Mustard seeds are sold either whole or as a ground powder.
History

Mustard seeds can be traced to different areas of Europe and Asia with the white
variety originating in the eastern Mediterranean regions, the brown from the
foothills of the Himalayan Mountains, and the black from the Middle East.
Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5,000
years ago. They are also mentioned in the New Testament in which the kingdom of
Heaven is compared to a grain of mustard seed.

While mustard seeds were used for their culinary properties in ancient Greece,
it seems that it was the ancient Romans who invented a paste from the ground
seeds, which was probably the ancestor of our modern day mustard condiment. The
physicians of both civilizations, including the father of medicine Hippocrates,
used mustard seed medicinally.

Mustard seed is one of the most popular spices traded in the world today. As it
grows well in temperate climates, the areas that produce the greatest amount of
mustard seeds currently include Hungary, Great Britain, India, Canada and the
United States.
How to Select and Store

Even through dried herbs and spices are widely available in supermarkets,
explore the local spice stores in your area. Oftentimes, these stores feature an
expansive selection of dried herbs and spices that are of superior quality and
freshness compared to those offered in regular markets. Just like with other
dried spices, try to select organically grown mustard seeds or powder since this
will give you more assurance that the herbs have not been irradiated.

Mustard powder and mustard seeds should be kept in a tightly sealed container in
a cool, dark and dry place. Prepared mustard and mustard oil should both be
refrigerated.
How to Enjoy

For some of our favorite recipes, click Recipes.
Tips for Preparing Mustard Seeds:

Mustard seeds or mustard powder can be used as a condiment in a variety of
dishes. Mustard seeds can be used as is or can be roasted in a skillet.

While dried mustard powder does not have a very strong quality, mixing it with
water initiates an enzymatic process that enhances its pungency and heat. To
moderate its sharp flavor, you can either add some very hot water or an acidic
substance such as vinegar, either of which will stop the enzymatic process.

You can easily make your own mustard condiment by first macerating the seeds in
wine, vinegar or water. Grind them into a smooth paste, adding herbs and spices
such as tarragon, turmeric, garlic, pepper, paprika or any others that you
prefer to give your homemade mustard its own unique taste.
A Few Quick Serving Ideas:

Dredge chicken breast in prepared mustard and whole mustard seeds and bake.

Add some Dijon mustard to your favorite vinaigrette dressing.

Make a delicious cold millet salad by combining the cooked and cooled grain with
chopped scallions, baked tofu cubes, garden peas and mustard seeds. Dress with
lemon juice and olive oil.

Marinate salmon fillets in a combination of Dijon mustard and white wine.

Combine prepared mustard with honey and the seasonings of your choice to make a
pungently sweet dipping sauce.

Add a collage of taste and color to rice by sprinkling some brown, black and
white mustard seeds on top.
Safety
Mustard Seeds and Goitrogens

Mustard seeds contains goitrogens, naturally-occurring substances in certain
foods that can interfere with the functioning of the thyroid gland. Individuals
with already existing and untreated thyroid problems may want to avoid mustard
seeds for this reason. Cooking may help to inactivate the goitrogenic compounds
found in food. However, it is not clear from the research exactly what percent
of goitrogenic compounds get inactivated by cooking, or exactly how much risk is
involved with the consumption of mustard seeds by individuals with pre-existing
and untreated thyroid problems.
Nutritional Profile
Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an
excellent, very good or good source. Next to the nutrient name you will find the
following information: the amount of the nutrient that is included in the noted
serving of this food; the %Daily Value (DV) that that amount represents (similar
to other information presented in the website, this DV is calculated for 25-50
year old healthy woman);

[artur.kalinski]

Musztarda otrzymywana jest z ziaren gorczycy, octu i aromatycznych przypraw,
stosuje się ją głównie w celu wzmocnienia smaku. Jej niewielkie ilości nie są
dla organizmu szkodliwe, a wręcz mogą mu pomóc, poprzez działanie żółciopędne i
pobudzające wydzielanie soków trawiennych (takie właściwości wykazuje właśnie
gorczyca). Majonez jest produktem wysokokalorycznym (722kcal/100g) i bardzo
tłustym, dlatego jego spożycie należy ograniczać do minimum.