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?
Posted in Food | Tagged: anchovies, condiments, genetically engineered food, Genetically Engineered seed, genetically engineered sugar beets, HFCS, High Fructose Corn Syrup, Lea & Perrins, marinades, Nia, PURE CANE sugar, Round-up ready, sugar beets, sweetener, Worcestershire Sauce | 2 Comments »
Posted by terrepruitt on July 16, 2011
You know how Rachael Ray says to clean your veggies when you get home from shopping? Well that doesn’t work for me, because although I LOVE the idea of the veggies being all ready to go when I want to use them, I think they start to go bad faster once they are washed and prepped. I don’t do that. I really like the idea, but I don’t do that. One thing my husband and I do after shopping that helps with dinner prep though is marinate the meat. I do not like steak or pork that has not been marinated. I figured out that this is why I thought I didn’t like steak, often steak in a restaurant has not been marinated it is just seasoned. I like it to have soaked in the flavor. So when we bring home steak we make up a bag of marinade and put the steak in it then freeze it. Marinating the meat seems to add a step to shopping, but helps with preparing dinner.
Sometimes we have a big hunk of meat so my husband trims off the fat and cuts it up and we make some sauce then bag it up. Sometimes he wants to have steak on hand for his beef stroganoff so he will chop it up in little bite size chunks. We will put the chunks in a bag of sauce and freeze that. When we need to use the steak we take it out to defrost and it is already marinated. It has soaked in the juices while it was freeze and while it is defrosting. Instead of defrosting THEN marinating, it is doing both at once. AWESOME.
A little while ago he decided he wanted to do that with pork too. We don’t buy bone on pork chops, my husband buys the thick chops. I just remembered a funny story, one day he came home with steak and pork and told me to “make up” x number of bags. He said some of the bags were for pork and some of the bags were for steak. Not that he minded, but I could tell the difference when we cooked them he had put the steak in the pork marinade and the pork in the steak marinade. It turned out ok, just a little different. We always marinate the steak and we marinate the port most of the time, but sometimes we want to cook it another way so we don’t put it in bag with marinade.
As I was sitting here trying to think of something to post, I was thinking, “I didn’t learn anything this week.” I know that is not true but I couldn’t think of what I learned so I decided to share something I already knew. I was smelling the grilling my hubby was doing and it made me think of what a time saver the marinade in the freezer is and I thought, “Huh. Maybe I could share that.” So I am.
We use zip lock bags and I put whatever we have on hand in it; sherry/wine, teriyaki sauce, soy sauce, worcestershire sauce, onions, garlic, marjoram, parsley, garlic, whatever. Then we squeeze out as much air as possible and freeze it until we are ready to use it. Cool. I love that. When I go into the freezer to get out something for dinner and there is meat in there already marinated I am so happy. I think we should try it with chicken too, what do you think?
I know you can by meat that is already marinated but you never really know what is in those pre-made ones and for me . . . one who cannot tolerate any kind of spicy heat, they normally are too hot. This way you are in control of the flavor you get.
Posted in Food | Tagged: bag of marinade, bag of sauce, bag with marinadesherry/wine, beef stroganoff, dinner prep, garlic, marinate the meat, marinating the meat, marjoram, onions, parsley, pork chops, pork marinated, pre-made marinade, preparing dinner, Rachael Ray, soy sauce, steak, teriyaki sauce, veggies, Worcestershire Sauce | 4 Comments »
Posted by terrepruitt on March 25, 2010
I am saddened that it has come to this. I have started to make a list of products in our home that have High Fructose Corn Syrup (HFCS) in them. And I am going to begin eliminating them from our house. (Yeah, sorry, Honey, if you are reading this, I meant to tell you before I posted, but . . . )
I am disgusted with the fact that it is in everything. I do not believe that it is “natural” or that it can be consumed in moderation. It is in too many of our everyday processed foods for it to be consumed in moderation.
I love Worcestershire Sauce. I use it in ALL of my marinades. I am in search of a brand that does not contain HFCS. If you know of one, please, let me know.
This will not be an easy process as some of the items, which I will discuss at a later date, are going to be really difficult for me to part with, but I am just fed up. There is WAY too much corn in America’s diet and I am done.
But in the spirit of fessing up, not only will this not be easy, it will not be an overnight thing. I need to wean us off some of these things. As I said in the e-mail/contact form to Lea & Perrins Worcestershire Sauce is a STAPLE. So we will finish what we have which will give me some time to find something else to use.
I actually didn’t even know HFCS was in Worcestershire Sauce, but after my Nia class today I went to Jakes in Willow Glen and my friend and I were talking about how HFCS is in everything. I grabbed all the condiments off of the condiment area and we started reading the labels. Let me tell you I was soooooo disappointed. I never thought to look because it is just something I always buy. Now, when I buy something new, I look, but I have grown up with Worcestershire Sauce so I never questioned it. But now, I wonder, did it always have HFCS in it?
If you know of a Worcestershire Sauce without HFCS, please let me know. Thanks.
This is a copy of the what I sent Lea & Perrins. Pretty sure they don’t care. There website says, “We couldn’t make it better” Uh, yeah, you could, you could take out the HFCS!
Posted in Food | Tagged: America's diet, consumed in moderation, Corn, Corn Fed, HFCS, High Fructose Corn Syrup, Jakes in Willow Glen, Lea & Perrins Worcestershire Sauce, moderation, Nia, Nia class, Willow Glen, Willow Glen Nia, Worcestershire Sauce | 12 Comments »