Sauces

[BearcatRx]

Good morning everyone. I've been doing some experimentation with food I can tolerate ever since my EnteroLab results came back and one thing I have noticed: every time I have BBQ sauce, I get terrible LBMs/WD about 4 hours after consumption. I had been tested with both chicken wings, beef rib and pork ribs as well. Always the same result. I thought perhaps I had accidentally eaten BBQ with gluten but I've NEVER had these sort of bowel movement issues even before I stopped eating gluten. Anyone have any ideas of what component it could be that is causing the worst symptoms I've had? Even before diagnosis.

[jlbattin]

What are the ingredients in the barbeque sauce?

[BearcatRx]

The one I used last night contains:

Water, Tomato Paste, Cane Sugar, Distilled Vinegar, Molasses, Tapioca Dextrin, Salt, Brown Sugar, Spices, non-GMO Corn Starch, Contains less than 0.5% of: Onion, Paprika, Garlic, Chile Powder, Natural Smoke Flavor, Guar Gum, Xanthan Gum, Corn Syrup, Tamarind.

The other two from different restaurants, I don't know their ingredients.

[tex]

Bearcat,

Some of us have problems with citric acid while we are recovering, and tomato is classified as a citrus fruit. After we recover, we can handle it just fine. A few of us are sensitive to things like tapioca, spices (spices can be just about anything), onion, paprika, garlic, chile powder, natural smoke flavor, or xanthan gum. Those who are sensitive to soy are usually sensitive to legumes such as guar, locust bean, and other legumes used to make food grade gums.

We tend to get into trouble with products that have a long ingredient list, because the odds of something in there causing a reaction go up exponentially as the number of ingredients increases. For a couple of decades I have used plain garlic salt on my barbeque, because it seems to bring out the flavor of good grilled meat better than anything else (IMO). Of course it fits pork best, but it's not bad on other meats, potatoes, etc., also.

Some members make their own barbecue sauces, but hopefully someone will be able to recommend a commercial product that is generally safe.

Tex

[Polly]

Hi Bearcat!

Many of the ingredients in that sauce could cause reactions in MCers: the large amount of sugars (cane, brown, molasses, HFCS), the gums. I am always suspicious of "nat'l smoke flavor". Outback Steakhouse puts dairy in their BBQ sauce (go figure). It might be best to make your own sauce.

Polly

[Gabes-Apg]

Agree with all that has been said, tomato, the soy based gums and the sugar are troublesome for many Mc'ers. All of them in the one product is more likely to cause issues.

Is the product advertised as gluten free? If not, the distilled vinegar could contain gluten.

Also the amount of ingredients. I avoid anything with more than 6 ingredients!!

[brandy]

Joe has a good bar b que mc safe sauce posted. Perhaps someone can link to it. (I'm traveling tomorrow.) It is not in the recipe section but in his posts.

[tex]

As Brandy suggested, here's a link to a thread that contains Joe's recipe:

Joefnh - BBQ Sauce.

Tex

[Joefnh]

You know ribs and sauce sound good. Once my appetite comes back I do need to make another batch of the sauce.

[humbird753]

I could tolerate fresh tomatoes, but it took a long time before I could tolerate tomato sauce.

Paula

[Erica P-G]

I found this at our local Walmart and was surprised that it was gluten free and not so many ingredients....the recipe to make it instead of buy it is below. I wouldn't say it is super safe but once one is more than well on their way to feeling good it may be just enough of a sauce to use on most meats.
Erica


Tony Romas BBQ sauce
Ingredients
Servings
6

US 1 cup ketchup
1 cup vinegar
1⁄2 cup dark corn syrup
2 teaspoons sugar
1⁄2 teaspoon salt
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon Tabasco sauce