When mustard vegetables are cooked, however, the heat disables the plant’s glucosidase enzymes. For this reason, cooking is sort of like pouring water on the matches. The glucosinolates then move into our digestive tracts without forming mustard oils—not yet, anyway. Our gut bacteria have plans for the glucosinolates. After the gut bacteria turn the glucosinolates into mustard oils, the toxins are then broken down further into an amine and hydrogen sulfide gas. The bacteria use the amines as nutrients, but the sulfur-smelling gas bubbles are waste that find their way out of the other end of
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