If I eat too much mustard, is there any damage to my body?

Wasabi (sawa wasabi) is native to Japan and has been used as a natural herb since ancient times. Wasabi is now one of the important seasonings in Japanese cuisine, and wasabi is especially commonly used in soba, sashimi, and sushi. Usually, we grind the root of the mustard and make it into a seasoning.

Freshly ground mustard has a light green color, sticky texture, and gives off a fresh smell and a spicy taste. Wasabi Flowers In early spring, Wasabi blooms beautifully. Wasabi flowers can also be eaten, and they can be soaked in soy sauce.

Green mustard and yellow mustard have their own uses Most of the mustard eaten by Chinese is green, and in Japan, in addition to this ordinary green mustard, there is also a yellow mustard, and the functions of the two are different. Generally speaking, green wasabi has a spicy taste and is used to eat sashimi; Yellow wasabi has a soft taste, so it is very versatile, and can be put in a little bit of boiled and stewed dishes, and even when eating fried noodles and meat buns, some people also have to spread yellow mustard. The raw material for making green mustard is a plant that grows in mountains called wasabi.

Its roots and stems can be used to make mustard powder. The raw material of yellow wasabi is spicy mustard vegetables, and its leaves are used exclusively to make wasabi powder and mustard pulp. It has a strong bactericidal effect Japanese people pay attention to freshness when eating wasabi, and the fresher the wasabi, the higher the **.

When you eat sashimi at a high-end Japanese restaurant, the waiter will put a small piece of wasabi stalk next to the sashimi you want, and then take it to the kitchen to grind it into wasabi powder and eat it freshly called "raw wasabi". However, the average Japanese household still eats tubular wasabi paste. Just as some people in Japan can't do without garlic in their diet, wasabi is also indispensable in Japanese life.

One is because of the eating habits, and the other is because it has a bactericidal effect. Nutrition experts point out that the reason why wasabi is paired with sashimi is because the bactericidal ingredients contained in wasabi can kill bacteria such as coliform bacteria and Staphylococcus flavus, and inhibit the growth of mold and other toxic bacteria in food. In addition, according to the Japan Institute of Food and Nutrition, wasabi can also inhibit the activity of substances that cause cancer and the activity of acidifying enzymes in the liver.

At present, some antimicrobials have added mustard to them. Wasabi soy sauce is popular In terms of taste, wasabi and soy sauce are the "best pairings". In Japan, there are special ones that sell "wasabi soy sauce", which is not only convenient to use, but also has more opportunities to use it

Mix lettuce salad, make hot pot seasoning, mix tofu ......In short, as long as it needs to be seasoned, you can put it in. In addition to soy sauce, nutrition experts also recommend dripping lemon juice when mixing wasabi, as its sweet and sour flavor can relieve the pungency of wasabi. However, they reminded pregnant women and people with stomach and eye problems to eat less mustard.

1.Deodorization effect: 2

Antimicrobial effect: 3It is effective in preventing diseases caused by lifestyle.