No More High Fructose Corn Syrup
Posted by terrepruitt on October 27, 2012
Awhile back, March 2010, to be more accurate, I posted about one of my favorite condiments. I use Lea & Perrins Worcestershire Sauce in almost all of my marinades and whenever I cook meat. Sometimes I even splash it in my vegetables. I was upset back in March of 2010 when I realized that it had High Fructose Corn Syrup (HFCS) in it. This sweetener is being used in way too many products. I actually think that people recognize it to be an awful sweetener and so some companies are removing it from their products. I believe HFCS to be awful because it is made from corn and there is too much corn in too many products. One of the main problems with corn is that at least 88% of the corn produced in the United States (in 2011) was from Genetically Engineered seed. So, corn is an altered vegetable. Next the processing in which the corn has to go through in order to create HFCS involves many additional chemicals making it, in my opinion, a double-whammy of things I don’t want to eat. So annoyed was I that there was HFCS in the Worcestershire Sauce that I gave feedback on the Lea & Perrins site. Their response was that HFCS does not cause obesity. That was very odd to me since I never mentioned weight or fat or anything. I just asked if they could make their sauce without HFCS. Well, they are.
I am not saying that it was my doing at all, but I am just here to report that Lea & Perrins Worcestershire Sauce does come in versions without High Fructose Corn Syrup. In my opinion it is only fair of me to report that. If I complain about something in a post on my blog and it gets changed, then it is only right that I post something about it being fixed. I am very excited that it no longer contains HFCS.
However it does contain “sugar” and the general rule with “sugar” is that if it just says “sugar” and not PURE CANE sugar then it was made from sugar beets. Sugar beets is another highly genetically engineered food. Ninety Five percent of sugar beet acres in the US were planted with the genetically engineered seed in 2011. Sugar Beets are “Round-up ready”. While sugar from sugar beets is from a genetically engineered food, I believe there is a lot less processing involved. With less processing the chances are there are less chemicals being used. So it is a whammy, but not a double-whammy, although it is a BIG whammy!
The less our food is processed with chemicals the better. The closer to natural it is the better. But again, when the vegetable has been genetically engineered it probably isn’t close to natural at all. But again, I for me, I would rather eat sugar beet sugar than High Fructose Corn Syrup.
Anyway . . . Lea & Perrins Worcestershire Sauce now lists sugar as an ingredient instead of High Fructose Corn Syrup. Now if we could just get them to use Pure Cane Sugar . . . .
Or what I really need to do is try the kind that my Nia friend told me about. It is organic. But it doesn’t have anchovies (ewww, I know) and that is what makes worcestershire sauce worcestershire sauce.
Have you tried another brand of Worcestershire Sauce?