Compare the ingredients to A1 Worcestershire Sauce. A1's first ingredient is Tomatoes. There are no Tomatoes in Lea & Perrins. People that don't like Tomatoes will consider that to be an advantage but it is a serious problem for me.

Taste great, can't find in stores most of what was bought over counter sales was either water down or made very cheap.

good

Lea & Perrins The Original Worcestershire Sauce, 15 Fluid Ounce Bottle.
Lea & Perrins The Original Worcestershire Sauce is the gold standard of Worcestershire sauces. The bottle I am looking at has an expiration date of 03/28/2013, but I just pulled it from the cupboard, opened it, and it still tasted fine. Worcestershire Sauce has the benefit of adding to the flavor of a grilled steak, without masking the taste of a grilled steak. The taste is a lot less sweet than the Lea & Perrins Traditional Steak Sauce, and the Lea & Perrins Premium Blend Steak Sauce, both of which use High Fructose Corn Syrup instead of cane sugar. The Worcestershire Sauce lists 1g of Carbohydrates (1g Sugar), while the Traditional Steak Sauce lists Total Carbohydrates 5g (Sugars 3g). The Premium Blend does not list the amount of Sugars, but it still tastes a lot sweeter than the Worcestershire Sauce. The tiny bit of sugars in the thinner Worcestershire Sauce gives a hint of sugar without the candy sweetness of the two mentioned heavy steak sauces. Purist human carnivores even prefer making do with a little salt and black pepper on their steak. The BEST BY date is stamped in black ink on the paper wrapper, just below the label. The product information as listed on the Worcestershire Sauce label:

Nutrition Facts: Serving size 1 teaspoon, Calories 5, Total Fat 0g (0%DV), Cholesterol 0mg (0%DV), Sodium 65mg (3%DV), Total Carbohydrates 1g (Sugars 1g), Protein 0g. Not a significant source of calories from fat, saturated fat, trans fat, dietary fiber, vitamin A, vitamin C, calcium and iron. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT.
MADE BY LEA & PERRINS, INC., FAIR LAWN, N.J. 07410

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.