Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

High Fructose Corn Syrup Also High- Mercury?

Fiddle-Faddle

By Fiddle-Faddle
in Related Issues & Disorders

Recommended Posts

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

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: Open Original Shared Link.

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

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?

RiceGuy Collaborator
RiceGuy
Posted

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.

GFinDC Veteran
GFinDC
Posted

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

:)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

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.

Mother of Jibril Enthusiast
Mother of Jibril
Posted
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: Open Original Shared Link

GFinDC Veteran
GFinDC
Posted
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.

Open Original Shared Link

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=Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author
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.

GFinDC Veteran
GFinDC
Posted
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.

Open Original Shared Link

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!

GFinDC Veteran
GFinDC
Posted

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.

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

ravenwoodglass Mentor
ravenwoodglass
Posted
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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,198
    • Most Online (within 30 mins)
      7,748
    Jamie0230
    Newest Member
    Jamie0230
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Scott Adams · Posted

      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      Waiting Gastroenterology review

      By RMJ · Posted

      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • JForman
      7yo struggling!

      By JForman · Posted

      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
×
×
  • Create New...