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Westbrae Natural No Salt Added Stone Ground Mustard Review

Reviewed by Tanya Jackson | Jan 15, 2009
Rating:

Westbrae Natural No Salt Added Stone Ground Mustard Although I don't have high blood pressure, I still feel the effects of too much salt in my diet, because it tends to make me feel bloated, and I don't much like the taste of things that are overly salty anyway. I was browsing in Whole Foods not too long ago, in the condiment section, when I came upon Westbrae Natural's No Salt Added Mustard. Besides being calorie free (as is most mustard), it is virtually sodium free and all natural, with an incredibly short ingredient list consisting of just: water, grain vinegar, organic mustard seed, and spices.

I took it home not sure what to expect, as the nutrition facts are simply filled with zeroes, and sometimes, zero everything = zero flavor, right? Well, not this time. I found myself thoroughly pleased with the flavor. It is not hot (or salty), but has a definite kick of spice, and a grainy texture that I assume goes along with stone ground mustards. There is no aftertaste to speak of, which I guess is not surprising as there are no additives. It manages to do what many products are unable to do successfully: lose the salt without sacrificing its mustard identity. I am happy to report that this is well worth the price, and there will be a place in my cupboard for this new find for a long time to come. Great job, Westbrae!

I purchased the mustard for $2.69, which is more than the regular old no-name yellow mustard you find in the local grocery store. You know, the kind that you can get on sale for 50 cents, or $1 for the economy size?! However, the $2.69 isn't a huge price to pay, especially since the 8 ounce container should last quite a while. Plus, many of the other natural brands were even more expensive, making this seem like a bargain.

Rating
Taste: 5
Nutrition: 5
Price: 5
Overall: 5
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Welcome to the internet home of Tanya Taylor, PhD. Here I review food products marketed as healthy and diet friendly options. I also share my weekly meal plans as I strive to get more creative in the kitchen.

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