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:
    Support Our Content
    eNewsletter
    Donate

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!


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

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: )

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.  

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.

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)

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).


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.

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.

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.

NorthernElf Enthusiast

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

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.

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.

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.

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.

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.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

    2. - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

    3. - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

    4. - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

    5. - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,369
    • Most Online (within 30 mins)
      7,748

    Nick H.
    Newest Member
    Nick H.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...