Mustard is already healthy. It is a source of turmeric. That’s what produces the yellow color. Turmeric is a very yellow root. I invented a botanical/pharmaceutical drug and I put turmeric in it. And it got yellow everywhere.

But plum paste, fermented, is amazingly healthy. It protects the gut from cancer and the teaming microbiome from going bad.
So I came up with a healthier mustard version: mix ½ umeboshi plum paste and ½ mustard, I do it right on the gluten free bread I am putting it on. Spread it just like you would mustard or mayo.

Research is showing that umeboshi plum paste has many more probiotics than most yogurts and kefir.
So the next time you make a sprout or turkey or egg sandwich, try this.