Well, frankly, I'm not that worried about Steels. I make my own with Westbrae unsweetend un-Ketchup, add lemon joice and horseradish to taste, a dash of Worchestershire sauce, and it's great. Another good choice is sour cream and horseradish mustard mixed together which, odd as it sounds, is terrific with cold boiled shrimp.

I'm not even going to go check the label on my Steels Hoisin sauce. I've done as well as I need to be doing without sweating every single detail. Unless you are planning to have this seafood sauce every day, Justfor Fun, you'll probably be fine.

I don't mean to belittle the idea of keeping an eye out for carb creep, but for things you eat less than once a week, and in small amounts, don't lose your head if you have misinterpreted the label. Not worth anguishing over. JMO.

Kay