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Salt always contains cancer-causing nitrosamines. Worcestershire Sauce gives me the benefit of Soy Sauce with less than one-fourth of the sodium. As for the argument over high fructose corn syrup, diabetics would be much better off if pure fructose was used instead of pure table sugar (sucrose, cane sugar), which is half fructose plus half glucose. Fructose is converted into glycogen in a person's liver and increases a diabetic's blood glucose only very slightly. Glucose increases a diabetic's blood glucose very substantially. Splenda (sucralose) would be the healthiest choice for everybody because it has no calories and does not increase a diabetic's blood glucose at all. However, using Splenda might increase the cost slightly. Soy Sauce tastes better than Worcestershire Sauce for some foods (sashimi, sushi) but Worcestershire Sauce tastes just as good as Soy Sauce for most foods. Keep in mind that like table sugar (sucrose), high fructose corn syrup is half fructose plus half glucose. Therefore, HFCS is very different from pure fructose. A 2010 scientific study by the Jonsson Comprehensive Cancer Center says that eating pure fructose (or sugars that contain fructose) will increase the risk of pancreatic cancer but eating fresh fruits will slightly decrease the risk of all cancers. Also keep in mind that anchovies are extremely healthy for us to eat before any salt is added to them. However, large quantities of cancer-causing nitrosamines will always form when fish protein (or any animal protein) comes into contact with salt. This means that much of the cancer-preventing benefit of using Worcestershire Sauce instead of Soy Sauce is lost because Lea & Perrins adds fish protein (anchovies) to their Worcestershire Sauce. Also, according to 2 scientific studies from Russia, vinegar does not cause cancer by itself but it substantially magnifies the cancer-causing effect of nitrosamines.