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High Fructose Corn Syrup Also High- Mercury?
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11 posts in this topic

I know some of the members here have had difficulty with mercury toxicity, and it's certainly something to look for in the autistic population, along with leaky gut syndrome.

I just saw this article: http://civileats.com/2009/01/27/is-high-fr...to-mad-hatters/.

I did not know about this before. I thought I should pass it along here, as there have been several posts asking for recommendations for imitation maple syrups (like Mrs. Butterworth's), ALL of which are extremely high in HFCS.

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Thanks for posting this. I have been avoiding HFC now since I was told I was diabetic, which I am not. It is in almost everything. I understand it is cheaper than 'real' sugar but like wheat I see no reason why it has to be in so very much of our food. It really wrecks havoc with our systems and I agree completely with the article about it being one of the driving forces behind a lot of the Type 2 diabetes that is running rampant in our country. What it does to BS levels is obvious if folks just use a BS meter and test after consuming it and then consuming another similar product with natural sugar.

The fact that it is processed with mercury now gives me another reason to avoid it like the plague. When is this country going to wake up and realize that all this overprocessing of our food is killing us?

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Wow, but then again, it doesn't surprise me. It is as if the food industry purposely poisons us, so we go to doctors, and get robbed, and put on drugs, so the drug companies can rob us too, and keep us in the endless cycle of disease.

I'd hope that old fashioned pure maple syrup is still made ok. Though I haven't researched them, there are also syrups made from rice, tapioca, sorghum, and more.

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Thanks for the link Fiddle Faddle, that is very informative. This seems like it really could explain a lot of problems people have with their health in this country. Definitely a good reason to avoid processed foods!

I was aware of the concerns about HFCS from seeing the industry ads on it, but hadn't actually researched it much. Danged if I didn't make some peanut brittle with HFCS instead of sugar recently and was thinking of doing more of it. I kind of liked it because it didn't taste as sweet as the version made with suger. Going to have to rethink that now. I had bought some pancake syrup and was using that in some batches because it is cheaper to buy the pancake syrup than a bottle of HFCS.

You are severely impacting my candy making plans here Fiddle-Faddle. I hope you are happy! LOL :P

:)

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It's possible that I am not correct here, but I believe that the corn syrup we buy in the grocery aisle for baking is NOT the same as the high fructose corn syrup that the industry uses as cheap sugar.

You can also make a sugar syrup substitute for corn syrup by combining a cup of sugar with a little water--can't remember if it's 1/4 cup or 1/2 cup--and bringing to a boil.

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I'd hope that old fashioned pure maple syrup is still made ok.

I can't say for sure that companies aren't doing strange things to pure maple syrup... but it doesn't require any special processing. Just boiling to reduce the amount of water.

I have an uncle in Wisconsin who lives out in the country... he like to tap the maple trees in his yard and make his own maple syrup from scratch. Wow! The syrup is so GOOD. I have a small stash in my cupboard... I use a little bit on my unsweetened yogurt in the morning. :P Another interesting sugar is pure cane juice. Since it's unrefined it has lots of minerals, enzymes, and a complex taste. Here's a source I found online: http://www.mexgrocer.com/10052.html

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It's possible that I am not correct here, but I believe that the corn syrup we buy in the grocery aisle for baking is NOT the same as the high fructose corn syrup that the industry uses as cheap sugar.

You can also make a sugar syrup substitute for corn syrup by combining a cup of sugar with a little water--can't remember if it's 1/4 cup or 1/2 cup--and bringing to a boil.

Thanks Fiddly-Faddly, :D

I might just try that sugar water syrup instead. I do want to make a less sweet version of the brittle. I add some chocolate and coconut and that makes it plenty sweet already. I went ahead and sent an online query to Karo Syrup on the mercury issue and will let you know what they say (if I get a response). Their site says they respond in 3 to 5 days.

http://www.karosyrup.com/index.html

Since there is no labeling requirement right now it seems the only choice is to avoid corn syrup entirely, or contact each food maker to verify the stuff is ok.

The way I understand it from reading the [url=http://civileats.com/wp-content/uploads/2009/01/421_2_105026.pdf]

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It says that the caustic soda is used to separate the corn starch. Seems they can't get very far with out doing that step. So it seems all corn syrup could potentially have this issue.

Holy CRAP. :blink:

My next question would be, does that mean that all corn STARCH could potentially have this issue????????????

If it does, then, boy, are we all in big trouble.

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Holy CRAP. :blink:

My next question would be, does that mean that all corn STARCH could potentially have this issue????????????

If it does, then, boy, are we all in big trouble.

I don't know about corn starch. It may be ok. I looked at a few links on how they make it and they described soaking the corn in water but not caustic soda.

http://www.starch.dk/isi/starch/tm18www-corn.htm

The IATP paper fby David Wallinga says that caustic soda is sued in making citric acid and sodium benzoate also. Those are ingredients in lots of packaged foods too.

This reminds me of the stories about the old time alchemists trying to make new things from a certain substance. In this case it seems like the chemists are trying to make dead people out of corn. So sweet of them!

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Well, I got a nice response from Brenda at Karo (ACH Food) today. Looks their products are not a problem. I pasted in part of the email below:

****************

Paul,

Thanks for contacting ACH Food, Inc.

....

Our suppliers of high fructose corn syrup do not use caustic soda produced using a mercury cell process. We have long standing relationships with our suppliers of high fructose corn syrup, and are confident our products are pure, safe and mercury free.

We appreciate your interest and hope you will continue to enjoy our products.

Brenda

Consumer Affairs

ACH Food, Inc.

******************

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Well, I got a nice response from Brenda at Karo (ACH Food) today. Looks their products are not a problem. I pasted in part of the email below:

****************

Paul,

Thanks for contacting ACH Food, Inc.

....

Our suppliers of high fructose corn syrup do not use caustic soda produced using a mercury cell process. We have long standing relationships with our suppliers of high fructose corn syrup, and are confident our products are pure, safe and mercury free.

We appreciate your interest and hope you will continue to enjoy our products.

Brenda

Consumer Affairs

ACH Food, Inc.

******************

Thanks for letting us know.

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