Curcumin: a novel nutritionally derived ligand of the vitamin D receptor with implications for colon cancer chemoprevention.
Interesting to see how Curcumin (turmeric) is able to activate Vitamin D receptors.

Hmmm.... I might have to pick up some mustard next time at the health shop.  Turmeric is the only herbal extract I take.  Basically it makes me feel well.

Keep in mind that almost all brands of mustard have gluten in them.  For some reason they tend to use non-distilled malt vinegar to make mustard.  All distilled vinegars are gluten free, and there are a few brands of good gluten free mustard.

Since reading about the benefits of cucurmin at Nephropal and the benefits of cinnamon on BG, I have started the practice every morning of melting one tbsp of coconut oil and one tbsp of butter together and then mixing in a teaspoon of
cinnamon and a teaspoon of tumeric.

i just take 500 mg. of curcumin. I find it to raise my HDL also

I'm pleased to read that, I've been giving a Turmeric Curcumin supplement to my CHF sufferer for many months now.

I've been trying to figure out why southern India (with it's rice diet) has much higher heart disease rates than northern India with it's wheat diet, and one theory that I read said that in the north they use a lot of mustard seed oil for cooking.

Most other brassica cultivars seems well loaded with good things, though i've not read much on rapeseed.

As far as slowing gastric emptying, does it matter when vinegar or cinnamon is ingested?

Using mustard is a good way to keep a lean burger moist. I make a thin patty, squeeze a lot of mustard on top, put on a few spoonfuls of minced garlic and spread it evenly. I sprinkle dried rosemary on top and broil the burger for 10 minutes. Cooking mellows the flavors. (Recipe inspired by chef Nick Stellino.)

Very interesting perspective on mustard. We are familiar with some of the benefits, but weren't aware of the anti-inflamatory piece. Thanks for sharing,  Wild Mountain Gourmet!

For Indians mustard means mustard. It does not mean Turmeric or Vinegar.

We generally use mustard as itself in preparing curry. Its required for most fish dishes.

Mustard oil was the second most popular oil, after ghee. Now it has a higher usage than ghee, because vegetable oil has replaced ghee.

Virgin Mustard oil contains a balance of O3 and O6 (1:1.4), which is better than canola.

what brands of mustard are GF?

Don't forget to take pepper with your turmeric. Makes a 20 fold difference in its bioavailabilty.

Only yellow mustard generally contains turmeric. Most brown mustards (Dijon, Dusseldorf, etc.) do not, although they're still very healthy and delicious.

Curry powder contains turmeric, so any curry dish has that benefit as well.

You can also add turmeric to a vinegar and olive oil salad dressing--no gluten or sodium. And remember to sprinkle pepper on the salad, too.

I have to second Ananad. This is way Indians eat regularly. We eat mustard everyday! We eat turmeric everyday! If I have sore throat or feel a cold coming, I take a tsp of turmeric powder with hot milk. Feel just fine next day. People in India also use turmeric powder directly over wounds too!

I make a thin patty, squeeze a lot of mustard on top, put on a few spoonfuls of minced garlic and spread it evenly.

Very interesting post. Thanks for you information. Mustard is not a super healthy food.

Yes, you are right man, mustard a secret of super health, but if you take it in very low quantity.

I read your post, i really appreciate your experience and i will get good knowledge from their as well.

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health

Turmeric content of mustard can vary, of course. Likewise, sugar content. Look for mustards that are not sweetened, so avoid honey mustard in particular. Look for hot, brown, horseradish, Dijon, etc. If there is a downside to mustard, it's sodium content, though the 709 mg per 1/4 cup should only be a problem for those who are sodium-sensitive (African Americans, in particular).

There are spices that are very good for health and should be consumed regularly.Turmeric is also very good for keeping worms at bay.

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Turmeric has antiseptic qualities and is much used in the Asian countries.Vinegar is used more in the west...so some fusion food with all these ingredients could make some very good health diet eh?

Dr, William Davis for some reason looks more like a business man to me; not that there is anything wrong with a business man.

Nice writeup. So true, there are benefits to eating mustard!! Check out our varieties...  Wild Mountain Gourmet

Thanks for subjecting yourself to these experiments!  Very interesting.  I have a friend who reacts poorly to wheat but tolerates spelt.

Wheat is eaten everywhere in the world. I'd hope GM crop scientists design a variety which can solve this problem.

If I am not mistaken, corn is also the result of the domestication of wild grasses existing some 8,000 years ago. Fooling with mother nature put us on a collision course with consequences.

My concern is that the body could be reacting without symptoms. Could  these ancient grains cause inflammation even though there is no obvious reaction? I have lived 7 years without gluten and have no desire to add it back to my diet. Before I eliminated gluten I was very ill. It is not worth the risk to me.

Dr. Davis,

In your experience, in terms of small LDL and the like, what's better: a high peak of 150 that's brought down relatively quickly or a lower peak, but extended over a longer duration?

Thanks,
David

Anne--

Please don't interpret these casual observations to mean that we should eat einkorn.

My goal with this little experience is to gain an understanding of where along the way of wheat's 10,000+ year human consumption history did things go wrong.

It seems to me that humans could have gotten away with eating einkorn much more freely, with fewer health problems than with modern wheat. I still would like to know where the extreme adverse effects were acquired, however. I suspect this occured in the 1960s and 1970s with the hybridization experiments conducted in Mexico. more on that later.

Anon--

No data. I suspect that the high peak is worse, but that is based on no formal data.

FODMAPs comprise a monosaccharide (fructose), a disaccharide (lactose), oligosaccharides (fructans and galactans), and polyols.

In one study, as obese people lose weight, the balance between the Firmicutes and the Bacteroidetes changes - the latter increasing in abundance as an overweight person gets slimmer.

Fructans, found in wheat, are fermented by bacteria in the large intestine into short chain fatty acids.


Besides human metabolism, the digestion of wheat is also affected by how it is metabolized by the particular intestinal flora inhabiting a person.


Sources:

Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach

An obesity-associated gut microbiome with increased capacity for energy harvest


Food tables: fructose



Fructose in the diet appears to be even more dangerous in the presence of trans-fats.


Source:

High Levels of Fructose, Trans Fats Lead to Significant Liver Disease, Says Study

"The investigators found that mice fed the normal calorie chow diet remained lean and did not have fatty liver disease. Mice fed high calorie diets (trans-fat alone or a combination of trans-fat and high fructose) became obese and had fatty liver disease.

"Interestingly, it was only the group fed the combination of trans-fat and high fructose which developed the advanced fatty liver disease which had fibrosis," says Dr. Kohli. "This same group also had increased oxidative stress in the liver, increased inflammatory cells, and increased levels of plasma oxidative stress markers.""

Your experience with einkorn and emmer is interesting. They do not seem to cause you the problems that wheat does, and that evidence supports the theory that they are less harmful than wheat.  But the same evidence makes another theory equally plausible: that foods such as wheat harm you through pathways that form only through repeated exposure.  Under this theory, einkorn and emmer could be just as harmful as wheat but, being novel to your diet, haven't had enough time for their pathways to form.

It would be interesting, then, to learn what happens if you were to incorporate einkorn or emmer into your diet more regularly.

This abstract would seem to support your view that it may be a modern phenomenon.

Journal of Medicinal Food
Effects of Short-Term Consumption of Bread Obtained by an Old Italian Grain Variety on Lipid, Inflammatory, and Hemorheological Variables: An Intervention Study

http://www.liebertonline.com/doi/abs/10.1089/jmf.2009.0092

Michael

Naturopath David Getoff recently did a podcast on this subject, it is worth listening to: http://naturopath4you.com/mp3s/Gluten%202010%20Final.MP3

Just wondering if you have experimented with fermenting the wheat or sprouting wheat and then drying it to make bread. I've read  that making bread through this method helps celiac problems and wondered if there is a connection  since soaking and/or sprouting neutralizes the phytic acid and supposedly aids in digestion and keeps blood sugars from rising as much.

Wondering if there is a difference in European wheat types verses American. I have illness, vomiting and nausea when I consume wheat here in the US. But when I tried it in France, Germany and Switzerland, I did not have any problems. I thought it might be the way US wheat is processed, but it might be the wheat type, as well.

Thank you,
Janet Creamer