is mustard sauce harmful????

Question

i read somewhere that english mustard (sauce) is harmful. how far is it right?

Answer 1

SAFE unless of course you are allergic to any ingredients that may be in it.

Answer 2

No, it's not harmful. Eat up.

Answer 3

no! they arent . u can eat lota wid bread.
(i think?????) am i right?????

Answer 4

if you rub it on your but hole it would hurt

Answer 5

About Mustards
Mustard sauces are among the most mentioned sauces in period food texts and cookbooks, both medieval and Renaissance. Mustard seeds also show up in late period pickle recipes and in recipes where an extra 'bite' is wanted.

Mustard was cultivated and eaten in Rome, and was known in France at the time of Charlemagne, and in England and Germany by the 12th century (1100's). The Christian Bible speaks of one who has 'as much faith as a mustard seed' being able to 'remove mountains'; when you consider that the tiny black mustard seeds grow into 6-foot-high plants sturdy enough for birds to nest in them in a single summer, you can understand why! The yellow mustard plants you see in fields in the spring are a relative of mustard, Brassica Sinapstrum, also called charlock.

Rosetta Clarkson, in Green Enchantment: The Golden Age of Herbs and Herbalists, says that some monasteries actually had a monk called the 'mustardarius' whose duties included mixing the mustard sauce for the community. Mustard sauce could be used on meat or on fish, and in the days when you ate fish three times a week at least, and people ate a lot of cold, pre-roasted meat, no wonder it was popular! Le Menagier de Paris suggests mustard sauce with wild boar, beef tongue, and lots of different fish, including eel, shad, loach, lampreys, cod, stockfish, and whiting. Anne Wilson, in Food and Drink in Britain, says, "Mustard was eaten with fresh and salt meat, brawn, fresh fish and stockfish , and indeed was considered the best sauce for any dish. As in Roman times mustard seed was pounded in the mortar and moistened with vinegar. French mustard had powdered spices added to it, while Lombard mustard was made up thick with honey, wine and vinegar, and thinned for use with wine."

The humoral theory of medicine also accounts for mustard's popularity. Medieval people believed that everyone and everything possessed qualities of moistness/dryness and cold/heat which needed to be kept in balance for health. The cold, moist humor was referred to as phlegm, and excess of phlegm was considered a common hazard, especially in winter. The heat and 'dryness' of mustard could correct this excess.

Mustards were so popular a sauce in period because they possessed moderate heat, and therefore were good with cold dishes such as brawn, [boiled] beef, and fish such as cod. Medieval doctors and health-hobbyists like Platina suggested it to counteract 'cold' foods and 'cold' conditions. It was drunk and gargled with in wine for sore throats; Dioscorides (a first-century Greek) suggested 'mustard plasters' to help with 'pain of long continuance' (probably on the same principle as Tiger Balm). But indications in books such as Le Menagier de Paris treat mustard as the basic sauce, except for salt, to be provided (much as we provide ketchup in everyday cooking today). Sometimes, the higher ranks of the tables got a variety of sauces while the lower ranks only got mustard sauce.

Hildegarde of Bingen says "Mustard is of a very hot and somewhat dry nature... Its seed flavors other foods." She didn't approve of it for sick people, but said, "One who likes to eat mustard should pour over it wine which he has heated. Consumed in this way, it does not harm sick people. Its injuriousness is removed by the heat of the wine. If one does not have wine, he may pour cold vinegar on it. Eaten in this way it is not harmful. If it is not tempered by wine or vinegar, it is not good for human consumption."

Platina says, "It is considered very useful to the stomach, drives out ills in the lungs, lightens a chronic cough, makes spitting easy, is given food to those who are gasping, purges senses and head from sneezes, softens the bowels, stimulates menstruation and urine, and cuts phlegm. When smeared on an ailment of the body, it shows the force of its burning."

Mustard sauces were generally made with ground mustard seeds-- black was considered better than white-- (sometimes mixed with other spices such as pepper), moistened with 'wine must', vinegar or wine. Honey or sugar was also added in a number of recipes; breadcrumbs and raisins appear in some recipes. (Platina says, "If you want it sweet, add sweet things; if sour, sour.")

Mustard sauces were constructed in different ways depending on what they were to be served on, and the season of the year. Foods which the humoral system considered 'hotter' and hotter seasons got less 'hot' and 'dry' ingredients (spices, wine) and cooler ingredients (verjuice).

Nowadays we buy mustard flour, ground and sifted/bolted in the same manner as wheat flour, but Sarah Garland in The complete book of herbs and spices, and Rosetta Clarkson in Magic Gardens: A modern chronicle of herbs and savory seeds, say that the modern process for bolting mustard flour was not invented until the 18th century (1700's). I

Instead, you could buy mustard meal in some places: Plat's Delights for Ladies says: "It is usuall in Venice to sell the meal of Mustard in their markets as we doe flower and meale in England: this meale, by the addition of vinegar, in two or three daies becommeth exceeding good mustard." (Apparently he liked his mustard mild too.) But mostly you ground it at home, either with a mortar & pestle or with a mill in later times. You could also buy your mustard sauce ready-made, if you lived in the city: Le Menagier de Paris directs the reader to buy "At the sauce-maker, a quart of cameline for the dinner, and for supper two quarts of mustard."

There is some indication by modern medicine that mustard flour actually retards the growth of food poisoning bacteria such as E. coli, though the addition of a weak vinegar actually slows this down.