5

votes

Does anyone else REALLY like mustard?

Answered on August 19, 2014
Created December 14, 2012 at 5:23 PM

I've been slathering mustard on everything. I think I might have a nightshade sensitivity which I think I'll go get tested for, because ketchup (tomatoes) makes me feel weird. I purchase organic mustard when I want to squirt stuff onto food. I've made mustard before, but I prefer the really smooth kind, not a chunky mustard kind of guy over here.

Unlike ketchup, mustard goes well with everything! Honey mustard + fried liver = taste buds explode. I also feel like it's difficult to overdo mustard, whereas it's very easy to overdo ketchup. Am I so into mustard because of some nutrient deficiency?

Medium avatar

(3213)

on December 21, 2012
at 05:19 AM

I get huge mustard cravings often also, I've been wondering the same

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 21, 2012
at 04:52 AM

ah i'm the same! love horseradish, too. my stepdad commented to my mom tonight how he just bought our latest mustard like 2 weeks ago and it's almost gone. i'm like what do you want me to do??

61844af1187e745e09bb394cbd28cf23

(11058)

on December 15, 2012
at 04:53 AM

Interesting information. Thanks!

6120c989fd5b69f42a0834b69b87955b

(24553)

on December 14, 2012
at 10:50 PM

The commercially prepared stuff also has circumin, beyond the taste bud stimulation, maybe it is a craving for something anti-inflammatory.

A4587cfef29863db612c43f89c202cc1

(2053)

on December 14, 2012
at 06:38 PM

I will not eat a corn dog without it.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on December 14, 2012
at 05:59 PM

I hope gluten dies

194d8e8140425057fe06202e1e5822a7

(3979)

on December 14, 2012
at 05:34 PM

I think it's less about nutrients and more about the stimulation of the taste buds and perhaps consequently the digestive juices by the mustard. Try Liver+Mustard+Sauerkraut. Drooooooool. I'm gonna make that today, in fact.

  • 3327924660b1e2f8f8fc4ca27fedf2b2

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26 Answers

4
4eb67cdd9ea0ab45ee9a8f74ce6ae66c

(144)

on December 14, 2012
at 05:36 PM

Mustard is so underrated! I love mustard as much as you do, and I am ready to dip anything in it! Organic mustard is also low in calories, despite the slight sugar content (I got mine from Ikea and it's rather sweet, goes excellent with salty foods). Sometimes I mix mustard with hot pepper sauce, reminds me of the hotdogs I used to eat during my early days!

1
Cc3ce03985eac5ebcbb95fc2329f13b0

on December 14, 2012
at 07:39 PM

I love mustard. A hot mustard, like Keens, not French's. I don't know why I love it, I am not a condiment kind of person. I like mustard and horseradish, that's pretty much it.

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on December 14, 2012
at 05:35 PM

To my understanding, the only truly bio-available nutrients in mustard seeds are: selenium and manganese. I would be surprised if you have a nutrient deficiency that is causing the cravings.

That being said, mustard is delicious and is used in numerous cuisines as a spice. So it's not that surprising that you enjoy eating it. Honey mustard and fried liver is a new one to me, but I'll give it a try.

I would disagree that it is difficult to overdo mustard. I think nuance and balance are necessary when dealing with a spice profile like mustard.

Since you like it so much, try making it yourself. Very easy to do, you can put all sorts of variances on the profiles -- And all you really need is vinegar, water, and mustard seeds...

6120c989fd5b69f42a0834b69b87955b

(24553)

on December 14, 2012
at 10:50 PM

The commercially prepared stuff also has circumin, beyond the taste bud stimulation, maybe it is a craving for something anti-inflammatory.

0
Medium avatar

on January 16, 2014
at 07:28 AM

Oh I love you for posting this!

My friends recoil in horror as they watch me eat a sausage slathered in mustard and sauerkraut. I also mix it into tuna, as mayo makes me gag. I really love tart/fermented foods… I think that's where my love for this specific condiment comes from.

0
5b65bdb7a2385333dff64b40b575fddd

on January 15, 2014
at 08:05 PM

Go for Dijon Mustard, made by "Maille", put it on your food. Add it to your olive oil/ balsamic dressings.

0
8a525a942a37c3faf3d7ee524e64e57d

on January 15, 2014
at 08:04 PM

I love it (the French kind with the seeds). When I was a toddler, I used to eat it by the spoonful, straight out of the jar, as other kids would eat jam! I even had my own name for it, I called it 'Kaaa', the name of the python in the 'Jungle Book' :)

0
5b9670ab4586fd6511856adba6186038

on January 15, 2014
at 04:38 AM

@Roth

Ever since I was a kid, I've favored mustard over ketchup. To me, ketchup is a lot like a salesman: a lot of show without a lot of depth. If you're interested at all in the study of taste preferences, Malcolm Gladwell does an excellent job of telling the Heinz ketchup story in his article The Ketchup Conundrum. Favorite quotes are as follows:

"And so he turned to ketchup, because, alone among the condiments on the table, ketchup could deliver sweet and sour and salty and bitter and umami, all at once."

"There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami. Umami is the proteiny, full-bodied taste of chicken soup, or cured meat, or fish stock, or aged cheese, or mother’s milk, or soy sauce, or mushrooms, or seaweed, or cooked tomato. When Heinz moved to ripe tomatoes and increased the percentage of tomato solids, he made ketchup, first and foremost, a potent source of umami. Then he dramatically increased the concentration of vinegar, so that his ketchup had twice the acidity of most other ketchups; now ketchup was sour, another of the fundamental tastes. The post-benzoate ketchups also doubled the concentration of sugar—so now ketchup was also sweet—and all along ketchup had been salty and bitter. These are not trivial issues. Give a baby soup, and then soup with MSG (an amino-acid salt that is pure umami), and the baby will go back for the MSG soup every time, the same way a baby will always prefer water with sugar to water alone. Salt and sugar and umami are primal signals about the food we are eating—about how dense it is in calories, for example, or, in the case of umami, about the presence of proteins and amino acids. What Heinz had done was come up with a condiment that pushed all five of these primal buttons. The taste of Heinz’s ketchup began at the tip of the tongue, where our receptors for sweet and salty first appear, moved along the sides, where sour notes seem the strongest, then hit the back of the tongue, for umami and bitter, in one long crescendo."

0
5b9670ab4586fd6511856adba6186038

on January 15, 2014
at 04:32 AM

Ever since I was a kid, I've adored mustard and avoided ketchup. I think ketchup is just like a salesperson - a whole lot of talk without any depth.

If you're the slightest bit interested in taste preferences, you've gotta read Malcolm Gladwell's article The Ketchup Conundrum, which can be found via a simple google search. I know the guy's not a scientist, but his stories are so fascinating and informing. In this, he writes about the magic & sophistication of grey poupon in the 1970s, the

"There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami. Umami is the proteiny, full-bodied taste of chicken soup, or cured meat, or fish stock, or aged cheese, or mother’s milk, or soy sauce, or mushrooms, or seaweed, or cooked tomato. When Heinz moved to ripe tomatoes and increased the percentage of tomato solids, he made ketchup, first and foremost, a potent source of umami. Then he dramatically increased the concentration of vinegar, so that his ketchup had twice the acidity of most other ketchups; now ketchup was sour, another of the fundamental tastes. The post-benzoate ketchups also doubled the concentration of sugar—so now ketchup was also sweet—and all along ketchup had been salty and bitter. These are not trivial issues. Give a baby soup, and then soup with MSG (an amino-acid salt that is pure umami), and the baby will go back for the MSG soup every time, the same way a baby will always prefer water with sugar to water alone. Salt and sugar and umami are primal signals about the food we are eating—about how dense it is in calories, for example, or, in the case of umami, about the presence of proteins and amino acids. What Heinz had done was come up with a condiment that pushed all five of these primal buttons. The taste of Heinz’s ketchup began at the tip of the tongue, where our receptors for sweet and salty first appear, moved along the sides, where sour notes seem the strongest, then hit the back of the tongue, for umami and bitter, in one long crescendo. How many things in the supermarket run the sensory spectrum like this? And so he turned to ketchup, because, alone among the condiments on the table, ketchup could deliver sweet and sour and salty and bitter and umami, all at once."

"If you gave people a mustard taste test, a significant number had only to try Grey Poupon once to switch from yellow mustard. In the food world that almost never happens; even among the most successful food brands, only about one in a hundred have that kind of conversion rate. Grey Poupon was magic."

"Tomato ketchup is a nineteenth-century creation—the union of the English tradition of fruit and vegetable sauces and the growing American infatuation with the tomato."

0
3ec1b1b21c5b8ca332262822ae82be22

on February 20, 2013
at 11:55 PM

I love mustard! I also like to use it on a lot of food. But I also really like ketchup, I add it to almost every savory food, avocado fries with ketchup is one of my favourites.

0
15dfddb2195385569014b970890b12ad

on February 20, 2013
at 11:22 PM

My all-time favorite sandwich as a child was mustard and onion. Nothing else between those slices of bread, just mustard and onion :) I still love it.

0
7fb5e7849c5d9d8ebdfa9d36786b1fe9

(178)

on February 20, 2013
at 07:49 PM

Dont forget mustard is often high in turmeric which is reportedly incredible for inflammation and antioxidative effects. Anyone have a good homemade mustard recipe?

0
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 20, 2013
at 05:03 PM

Roth, I'd venture to say that while there might be some micro-nutrient in the mustard that you can't seem to get enough of it might also be that the vinegar in mustard is aiding in either the digestion of your protein, absorption of the minerals for food or all of the above. You don't have to eat Apple Cider Vinegar necessarily to see benefits from Mustard. Regular vinegar has been shown to increase calcium absorption substantially http://www.versatilevinegar.org/news_2006_july.html and last time I checked Vinegar was one of the main ingredients in mustard.

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:09 PM

Fuck off bitch^! Mustard sucks!

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:08 PM

No one here likes or says anything about ketchup

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:07 PM

You Fags are you dumb? Ketchup is way better!

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:07 PM

Ketchup is way worse than mustard

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:04 PM

Daniel mustard is better all the way

0
77877f762c40637911396daa19b53094

(78467)

on February 20, 2013
at 04:03 PM

Mustard is amazing, i love it. Best topping ever made

0
E9140ef0ca0a76ea14b9ebccad234608

(615)

on December 21, 2012
at 05:07 AM

i think mustard is absouletely fantastic but not the regular french stuff, im talking REAL hand made artisinal mustards .mmmm

http://www.organicgold.ca/Organics_and_Gold_Inc./Home.html

this is my favourite supplier , a local brand that has 8 different preperations. Their mustard is INCREDIBLE i literally eat it off the spoon..

oh my.. i MUST recommend you guys try this!

0
85b77a82134f27505431f42f4d4812eb

on December 21, 2012
at 04:31 AM

I love mustard as well (ketchup makes me ill), you should try mixing it with the tiniest bit of real maple syrup and spreading that over turkey or chicken. Yumm.

0
Fd7b128cf714044a86d8bd822c7a8992

(4292)

on December 15, 2012
at 01:54 PM

I eat mustard with everything. I go through like 2+ bottles/week.

I think it's because I find most Paleo food to be obnoxiously boring and repetitive at this point (it doesn't help that I'm always eating it as cold leftovers out of a lunchbox), and I need something to make it taste like...something. So mustard and horseradish are staples haha.

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 21, 2012
at 04:52 AM

ah i'm the same! love horseradish, too. my stepdad commented to my mom tonight how he just bought our latest mustard like 2 weeks ago and it's almost gone. i'm like what do you want me to do??

0
D7291de1d3cda7a9a3155429b1aebb77

on December 15, 2012
at 01:30 PM

I LOVE mustard, have been using it solely as salad dressing for 10+ years. Wal-Mart makes an unbelieveable, cheap spicy southwest mustard that is beyond anything I've been able to make myself. It DOES have sugar, so I try to rein it in, but I am lucky in that I don't crave much, so this mustard is my "splurge"....makes delicious fried eggs, dip for carrot sticks, etc. I've added it to avocado and shredded cabbage for a freak reinvention of coleslaw.

0
Fba408128497343799ac28ffbce1d884

(175)

on December 14, 2012
at 07:50 PM

Haha, who doesn't like mustard? But I prefer home made mayo.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 14, 2012
at 07:38 PM

i definitely like mustard! ever since i gave up mayo (no eggs), i started eating mustard in my tuna salad and using it as a dip for beef sticks. uhh it is so good. tastes really nice with liverwurst, too.

0
61844af1187e745e09bb394cbd28cf23

(11058)

on December 14, 2012
at 06:26 PM

I prefer mustard to ketchup. I make my own as often as possible and use it to marinate chicken or pork, in salad dressing, or just as a dip. Love it!

0
Da3d4a6835c0f5256b2ef829b3ba3393

on December 14, 2012
at 05:33 PM

In case you didn't know, be aware that not all mustard you buy is gluten-free (if you're avoiding gluten).

http://celiacdisease.about.com/od/Gluten-Free-Condiments/a/Gluten-Free-Mustard.htm

does-anyone-else-really-like-mustard?

61844af1187e745e09bb394cbd28cf23

(11058)

on December 15, 2012
at 04:53 AM

Interesting information. Thanks!

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on December 14, 2012
at 05:59 PM

I hope gluten dies

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