Condiments and Sauces

Facts

The majority of bottled sauces and condiments contain monosodium glutamate, though it may be hidden behind labelling names such as hydrolysed vegetable protein, natural flavourings, carageenan and even the term 'spices'

Many sauces are made with some type of plant or vegetable oil, often rich in polyunsaturates, which are unstable and highly prone to oxidation and rancidity. Rancidity increases free radical formation and the risk of many diseases from arthritis to cancer.

Naturally lacto-fermented condiments have relied on probioitic bacteria to breakdown toxic compounds and pre-digest the food in order to strengthen the nutrient portfolio and make the food more digestible.

Simply click on a suppliers name for details of  where to purchase items. Some brand names can also be clicked for more information about the product. * For Southern Ireland please click here

Avoid

Commercial sauces and ketchups sweetened with sugars and syrups, mayonnaise and salad dressings made with vegetable oil, instant gravy and stock cubes of any kind.

Average

Unsweetened sauces and ketchups, mayonnaise and salad dressings made with sunflower or olive oil.

Good

Naturally fermented soy sauce, natural ketchup, natural mustard and salad dressings with absolutely no additives or MSG.

Best

Organic natural soy sauce, organic raw vinegars, organic natural mustards, home-made ketchup and gravy from real organic meat stock (see recipes).