When you say mustard, everyone thinks of a familiar flavouring that can be used not only in food preparation as an alternative to spices, but also as a food additive. We enjoy mustard with sausages, roast meat and other delicacies. But few people know that its unique taste is not the only positive thing about it. It can also serve as an unconventional and very interesting medicine.
Many people today have joint pain. The causes are many, from overloading our bodies to old age. There are also a number of diseases associated with pain, but these are not necessarily treated with chemotherapy alone. Mustard is also a good supplement, as it has minimal side effects compared to pills. Think about your health and try the natural recipe of our ancestors. A mustard wrap can also help.
What do you need for a mustard wrap?
To prepare a healing mixture for your joints, get the following:
Preparation of the mixture and application of the joint pack
In a smaller bowl, sift the mustard powder, pour lukewarm water over it and combine it with the salt and honey to make a homogeneous thicker mass. Apply this to the area that hurts and then wrap it with a plastic bag or plastic bag. Finally, cover the sore joint with a warm scarf or shawl and leave it for at least 120 minutes. During the treatment you can lie back and relax with a good book or film, for example. Finally, just remove the layers, rinse the area and enjoy the great results of the wrap. Keep the mustard paste in a cool and dark place. Ideally, place it in a resealable jar and put it in the refrigerator. Here it will keep for about 6 days before the healing properties wear off.
Give mustard a chance in your diet
Mustard has healing properties, as you have seen with the joint wrap. So definitely give it a chance in your diet. It promotes good digestion, improves combustion and provides vitamins. It is also great for protecting against free radicals or other harmful substances, as it is considered an antioxidant. Both full-fat mustard and Dijon or Kreuz mustard are tasty. It goes well with virtually any sausage.