Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Worcestershire Sauce


pretty in paleo

Recommended Posts

pretty in paleo Apprentice

Hey I am wondering if there is a healthy version of Worcestershire sauce out there. I am making a liver pate that calls for it but all the brands had a lot of HFCS and mystery ingredients like "natural flavors". Well I couldn't find a good one so I'm going to sub Organicville BBQ sauce in the recipe. But for future reference it could be good to know, thanks!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

I like lea and Perrins. It's gluten-free in the US. No HFCS.

Open Original Shared Link

Link to comment
Share on other sites
Lisa Mentor

Hey I am wondering if there is a healthy version of Worcestershire sauce out there. I am making a liver pate that calls for it but all the brands had a lot of HFCS and mystery ingredients like "natural flavors". Well I couldn't find a good one so I'm going to sub Organicville BBQ sauce in the recipe. But for future reference it could be good to know, thanks!

I'm not sure what you criteria is for "healthy" worchestershire sauce is, but Lea & Perrins is gluten free (In the US - not in Canada, unless ingredients have changed).

 

(Posted the same time as Karen, but she's quicker on the draw than I :rolleyes: )

Link to comment
Share on other sites
psawyer Proficient

Lea & Perrins has malt vinegar (gluten) in Canada and the UK. The US version has distilled white vinegar and is gluten-free.

 

The sweetener in both versions is sugar. Remember sugar, from before the corn industry pushed so many manufacturers to use HFCS instead of sugar? Some products still have it.

 

ETA: "Natural flavors" are often proprietary, almost certainly gluten-free, and not a cocktail of synthetic chemicals. Not a worry for me.  

Link to comment
Share on other sites
pretty in paleo Apprentice

Thanks but Lea & Perrins was the one I looked at lol. And natural flavors is far from harmless. In fact it is a blanket term for anything manufacturers don't want to be seen on the label, including: common allergens, MSG, corn syrup and castoreum.

 

Lea & Perrins has malt vinegar (gluten) in Canada and the UK. The US version has distilled white vinegar and is gluten-free.

 

The sweetener in both versions is sugar. Remember sugar, from before the corn industry pushed so many manufacturers to use HFCS instead of sugar? Some products still have it.

 

ETA: "Natural flavors" are often proprietary, almost certainly gluten-free, and not a cocktail of synthetic chemicals. Not a worry for me.

Link to comment
Share on other sites
kareng Grand Master

Thanks but Lea & Perrins was the one I looked at lol. And natural flavors is far from harmless. In fact it is a blanket term for anything manufacturers don't want to be seen on the label, including: common allergens, MSG, corn syrup and castoreum.

Lea & Perrins has malt vinegar (gluten) in Canada and the UK. The US version has distilled white vinegar and is gluten-free.

The sweetener in both versions is sugar. Remember sugar, from before the corn industry pushed so many manufacturers to use HFCS instead of sugar? Some products still have it.

ETA: "Natural flavors" are often proprietary, almost certainly gluten-free, and not a cocktail of synthetic chemicals. Not a worry for me.

Not sure where you are getting your " facts". But L& P does say gluten-free on it. Perhaps they know what is in the ingredients?

Along your line of thinking, I'm surprised you would use that BBQ sauce as it has " smoke flavoring". That's another ingredient people on the Internet think contains " hidden" gluten. ( I'm not saying it has gluten, it just goes along the same lines as thinking L& P is " hiding gluten and MSG)

Link to comment
Share on other sites
pretty in paleo Apprentice

Part of the other poster's message got copied to the end of my reply making it look confusing. Natural flavors definition is here Open Original Shared Link (it is so long and all inclusive that I won't take up 10 lines to post it lol).

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



psawyer Proficient

Thanks but Lea & Perrins was the one I looked at lol. And natural flavors is far from harmless. In fact it is a blanket term for anything manufacturers don't want to be seen on the label, including: common allergens, MSG, corn syrup and castoreum.

Common allergens? Oh, come on. In the US, federal law requires the top eight allergens to be explicitly disclosed by name--they can not be hidden. This includes wheat, eggs, milk, peanuts, soy, tree nuts, fish and shellfish. The last three must be named by exact source--you can't just say "fish"--you have to name the fish, e.g. anchovies (found in L&P Worcestershire Sauce).

In Canada, the list of allergens that must be explicitly disclosed is longer, and also includes barley, rye, oats, mustard and sulfites.

MSG is a funny thing. Every protein, both animal and vegetable, is made up of a long chain of amino acids. One of those is glutamic acid. As protein breaks down, free glutamate radicals form. If they come into contact with sodium (found in great abundance chiefly in salt), they bond to form monosodium glutamate (MSG). So there is "hidden" MSG in just about every ingredient that is not artificial or a refined extract. It is in wheat flour, for example, as a component of the gluten in it.

Link to comment
Share on other sites
psawyer Proficient

As noted, Title 21, Section 101, part 22 of the Code of Federal Regulations applies to this discussion. But it is only part of the story.

The Food Allergy Labeling and Consumer Protection Act 2004 (FALCPA) is an important factor that, as legislation enacted by Congress, supersedes that FDA regulation.

The top eight allergens must be clearly disclosed. They can be in the ingredients list, or in a "Contains" statement following the list. Either one meets the legal requirement, but many companies do both.

Link to comment
Share on other sites
Cookingpapa Rookie

I was looking for the same thing as well for shepherds pie and found a brand that I like:

 

Edward & Sons Organic Vegan Worcestershire Sauce. It's really good. I found it in a local organic food store, but you can also find it online. Just google the name.

Link to comment
Share on other sites
NorthernElf Enthusiast

I'm in Canada - I use Heinz worchestershire safely.

Link to comment
Share on other sites
nvsmom Community Regular

I like Wizard's worchestershire sauce. It's labelled as organic labelled as gluten-free. A bit pricey but I don't use a lot.  

 

This is in Canada.

Link to comment
Share on other sites
VeggieGal Contributor

I prefer Henderson's relish..really nice in bolognese etc. Unfortunately its just in the uk (can be ordered via website and even has recipe if you want to make it yourself). Doesnt contain anchovies and is gluten free/suitable for veggies.

Link to comment
Share on other sites
Cookingpapa Rookie

Yes I like the fact that it is organic as well. I make a gluten free version of Pork Katsu and the sauce that goes with it needs worcestershire sauce.

 

I didn't realize I could use regular Lea Perrins. How about malt vinegar? My wife loved dousing and fries in it, but she is certain that it contains gluten.

 

Does it?

 

 

I like Wizard's worchestershire sauce. It's labelled as organic labelled as gluten-free. A bit pricey but I don't use a lot.  

 

This is in Canada.

Link to comment
Share on other sites
psawyer Proficient

Cookingpapa, in the US, where you are, Lea & Perrins is gluten-free.

Vinegar is gluten-free, with the exception of malt vinegar. Malt vinegar will always be labeled as just that--you don't need to worry if you see the single word "vinegar" in the ingredients list. Malt vinegar, unlike others, is not distilled and is made my malting something--invariably barley--and thus contains gluten.

Link to comment
Share on other sites
Juliebove Rising Star

Part of the other poster's message got copied to the end of my reply making it look confusing. Natural flavors definition is here Open Original Shared Link (it is so long and all inclusive that I won't take up 10 lines to post it lol).

I am confused.  Is your concern that the natural flavorings might contain something that is not vegetarian or vegan?  Because I think there is fish in all Worchesterchire sauce.

 

As for the natural or even artificial flavorings, those are not a concern to me unless they contain one of my food intolerances.  Some people do avoid artificial ones and they have their reasons but I see no reason to avoid natural ones just because...  I'd need a more specific one than that.  Like, that it contains butter.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to Larzipan's topic in Related Issues & Disorders
      16

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    2. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    3. - Nedast replied to Larzipan's topic in Related Issues & Disorders
      16

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    5. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,498
    • Most Online (within 30 mins)
      7,748

    Kim.cervone513
    Newest Member
    Kim.cervone513
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
    • SuzanneL
      I've recently received a weak positive tTG, 6. For about six years, I've been sick almost everyday. I was told it was just my IBS. I have constant nausea. Sometimes after I eat, I have sharp, upper pain in my abdomen. I sometimes feel or vomit (bile) after eating. The doctor wanted me to try a stronger anti acid before doing an endoscopy. I'm just curious if these symptoms are pointing towards Celiac Disease? 
×
×
  • Create New...