HFCS in the news

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Friday, July 1, 2011

The ban of HFCS logo and webpage fund

http://goo.gl/D4TSA


NEEDS YOUR HELP with securing a professional logo and website made for this extremely important cause. Donations are processed via an agreement with PayPal - you can pay with a credit card or a PayPal account.You choose how much to contribute any amount will gratefully advance the cause!. Just do what you think is right.

Even if you don't make a donation, please share the campaign with your friends via Facebook, email and on Twitter.   http://goo.gl/D4TSA

Friday, April 29, 2011

Sugar versus corn syrup in false advertising lawsuit


THE BAN OF HIGH  FRUCTOSE CORN SYRUP IN THE U.S

Sugar growers seek injunction over HFCS advertising
* HFCS group stands behind its ads
SAN FRANCISCO, April 28 (Reuters) - Sugar producers think recent marketing efforts by manufacturers of high-fructose corn syrup aren't so sweet.
In a lawsuit filed last week, three sugar distributors say that equating HFCS with real sugar -- with slogans like "your body can't tell the difference" -- misleads consumers.
They accuse defendants, including Archer Daniels Midland Co (ADM.N) and Cargill [CARG.UL], of using the publicity campaign to offset growing customer concerns about obesity.
"This suit is about false advertising, pure and simple," said Inder Mathur, CEO of Western Sugar Cooperative, one of the plaintiffs.

Wednesday, April 20, 2011

An interview with Dr. Andrew Siegel on the dangers of HFCS




Dr. Andrew L. Siegel earned a bachelor of science degree magna cum laude from Syracuse University, Syracuse, New York in 1977, and a medical degree from the Chicago Medical School. Chicago, Illinois, in 1981, where he was elected to the Alpha Omega Alpha Honor Medical Society, He completed a two-year residency in general surgery at the North Shore University Hospital, Manhasset. New York, an affiliate of Cornell University School of Medicine. Dr. Siegel then went on to undertake residency training in urology at the University of Pennsylvania School of Medicine, Philadelphia Pennsylvania, from 1983 to 1987.


Q: What is HFCS (High Fructose Corn Syrup)?


A: HFCS is a gooey liquefied sweetener that is abundant in processed foods and beverages. The typical American consumes an astonishing 50-100 pounds of HFCS per year!  
The derivation of HFCS: Corn is milled to cornstarch, a powdery substance that is then processed into corn syrup.  Corn syrup consists primarily of glucose. Through a complex chemical process, the glucose in the corn syrup is converted to fructose. HFCS results from the mixing of this fructose back in with glucose in varying percentages to achieve the desired sweetness: 55% fructose/45% glucose ratio of HFCS is used to sweeten soft drinks; 42% fructose/58% glucose ratio of HFCS is used in baked processed foods. 


Q: Why does the processed food industry adore HFCS? 


A: First, it is cheaper than sugar because of huge corn subsidies and sugar tariffs.  Second, the liquid syrup lends itself to ready transportation in those enormous storage vats within 18-wheelers, similar to how gasoline is hauled.  Third, fructose is incredibly sweet and does not crystallize or turn grainy when cold, as sugar can do.  Fourth, because HFCS is very soluble and retains moisture, it makes for softer and moister processed baked goods.  Fifth, it acts as a preservative that extends the shelf life of processed foods and helps to prevent freezer burn. Finally, HFCS is a key ingredient in many processed junk foods, which are addictive and promote cravings and continued consumption.  


Q:  Why is HFCS so dangerous to our health?


A: There is a good reason why HFCS is so demonized: while HFCS may help “preserve” processed foods, it does not help “preserve” us!  In fact, a diet high in HFCS will help accelerate our demise.
Importantly, fructose is metabolized very differently from glucose.  Every cell in our bodies can metabolize glucose, but it is primarily the liver that metabolizes fructose. Fructose does not stimulate insulin release as does glucose, nor does it stimulate leptin (our satiety hormone).  Fructose, more readily than glucose, replenishes liver glycogen, and once the liver is saturated with glycogen, triglycerides (fats) are made and stored. So, too much HFCS and we end up with a fatty liver…and body!  
The bottom line is that HFCS ingestion pushes our metabolism towards fat production and fat storage, potentially leading to obesity, diabetes, elevated cholesterol, high blood pressure and cardiovascular disease.  HFCS should be thought of as a toxin, in precisely the same way that tobacco is dangerous to our health.  


Q: If fructose is the main sugar in fruit, how can it be bad for us since fruit is a natural product?


A: Fructose is indeed the predominant sugar in many fruits, hence the term
fructose. One difference between the fructose contained within fruit as opposed to that within a bottle of soda is that fruit fructose is natural and not created in a chemistry lab.  Additionally, the concentration of fructose in fruit is significantly less than that contained within the soft drink. 
Let’s do the math comparing an apple to a bottle of soda: An average-sized apple has about 80 calories: 20 grams of sugar consisting of 4 grams of sucrose (equivalent to 2 grams fructose and 2 grams glucose), 5 grams of glucose, and 11 grams of fructose, for a total of 13 grams of fructose.  A 20-ounce bottle of soda has about 240 calories: 60 grams of sugar all from HFCS (55% fructose / 45% glucose) for a total of about 35 grams of fructose.  
Furthermore, the fructose in beverages is a source of “empty” calories—essentially liquid candy—as they do not contain health-promoting ingredients present in fruit including fiber, anti-oxidants, vitamins, minerals and other phyto-nutrients. Because of the fiber content of the apple, the sugars are slowly absorbed whereas the “naked” sugars in beverage form are rapidly absorbed, providing a “load” of fructose to the liver.  
Bottom line: Enjoy your apple and avoid products that contain HFCS like the plague!


Q: Is HFCS any worse for us than sugar?


A: Table sugar (sucrose) is a refined and processed product that is a 50-50 mixture of glucose and fructose; the biological effects of both sugar and HFCS are virtually identical, with both potentially harmful to our good health. 




Q: How does your book, Promiscuous Eating: Understanding and Ending Our Self-Destructive Relationship with Food, relate to this?


A:  I use the term “promiscuous” eating to mean an unhealthy relationship with food: a lack of commitment to quality foods and to eating for the right reasons, in the right quantities and in the right manner. It often entails the reckless consumption of food at unsuitable speeds, times and places, often without enjoyment of the eating process and without regard to consequence. It often leaves us feeling bloated, stressed and guilt-ridden. After a bout of promiscuous eating, we do not feel good about ourselves the next morning.  Clearly, consuming HFCS is promiscuous eating…and oftentimes, when eating promiscuously, it is precisely these HFCS-containing, processed junk foods that are consumed.  


Promiscuous Eating examines our relationship with food.  For too many of us, this has gone awry, promoting obesity, high blood pressure, diabetes, cardiovascular disease and cancer.  Certainly, HFCS figures prominently in this relationship and our bad eating behaviors.  By understanding the intricacies of our behaviors with respect to food, we are enabled to amend this relationship with the resultant change in diet and eating habits being transformative—if not life saving. 
The website for the book is: www.promiscuouseating.com. It provides information on the book including a trailer; excerpts; ordering instructions; blog; and links to a wealth of excellent resources on healthy living.  The FaceBook page for the book will provide a “tip of the week.”



Thursday, September 23, 2010

Global Petition on High Fructose Corn Syrup - Launched

 



Hello ALL

 
As you may be aware, this past Tuesday, September 14th, the Corn Refiners Association (CRA), the industry which manufactures High Fructose Corn Syrup, petitioned the U.S. FDA to change the name of HFCS to "Corn Sugar". This topic has been a top news story in the New York Times, the Associate Press, as well as other mainstream media.

Last night, in partnership with T-Sign Studios, we launched the first global counter petition letter to First Lady Michelle Obama at www.stopcornsugarnow.com

With a Facebook fan following of almost 180,000 people globally, we hope to obtain a substantial following behind our counter petition. As of now, we've reached more than +8,000 signatures since 7am this morning. We are asking  for help to  promote  this campaign
PLEASE SHARE THIS WITH ALL OF YOUR CONTACTS



Stop Corn Sugar

Monday, August 23, 2010

ANALYSIS-Mexicans use more US corn syrup, displacing sugar

By Mica Rosenberg

MEXICO CITY(Reuters) - Soaring consumption of high fructose corn syrup in Mexico, aided by high sugar prices and paltry local cane harvests, could accelerate next year and boost sugar exports to the United States.
Mexican consumption of the corn-based sweetener, which is cheaper than sugar, nearly doubled from 653,000 tonnes in the 2008/09 cycle to 1.2 million tonnes this crop year.
While that amounts to less than 20 percent of U.S. consumption of high-fructose corn syrup, known as HFCS, analysts see Mexican demand for corn syrup rising nearly 17 percent in 2010/11 to around 1.4 million tonnes.
A growing market for U.S. corn syrup in Mexico is welcome news for the U.S. HFCS industry, which is battling a perception among some American consumers that sugar is more healthy.
Many factories in Mexico, which have used only dry sugar for years, are making the tonne-for-tonne conversion to use liquid corn sweetener without big cost increases.
About half the HFCS consumed in Mexico is made locally -- Mexico produces 400,000 to 450,000 tonnes a year. The rest is imported from the United States. (Graphic: http://link.reuters.com/kag95n )
From 1995 to 2009, there was an eight-fold increase in U.S. HFCS exports to Mexico, the U.S. Agriculture Department says.
Audrae Erickson, president of the U.S. Corn Refiners Association, said the trend in Mexico is partly due to a move in 2008 to relax trade barriers as part of the North American Free Trade Agreement (NAFTA), which has slowly phased out protections for sensitive products like corn and sugar.
The sharp increase in HFCS use in Mexico comes as the country's sugar cane producers struggle to maintain their crop in the face of bad weather and other problems. Last year, sugar output hit its lowest level in a decade, forcing the government to open a last-minute import quota.
In the coming season, Mexican sugar production is expected to increase slightly to up to 5.1 million tonnes. This could produce a glut that will allow it to boost sugar exports to the United States.
Rene Martinez, an official at Mexico's sugar chamber, said Mexico will send 900,000 tonnes of sugar north to the United States by the end of the year.
BATTLING IMAGE PROBLEM
Kevin Combs, vice president of U.S. commodities brokerage McKeany-Flavell, said Mexican demand for HFCS will stay strong even if the country's own cane harvests improve.
"Mexico will still maintain relatively high (sugar) prices and therefore the opportunity for HFCS in Mexico will continue next year," Combs said.
In the United States, the HFCS industry is fighting a perception among some consumers that corn sweeteners are more likely than sugar to cause obesity.
Producers say HFCS is no more linked to health problems than sugar. Still, some big bottlers like Pepsi are experimenting with using more cane sweeteners, Combs said.
U.S. consumption of HFCS dropped 14 percent to around 7.3 million tonnes since 2002 while sugar demand during the same period stayed basically flat, said Jack Roney, an official at the American Sugar Alliance.
"U.S. corn sweetener producers are feeling relieved that while they are losing market share in the U.S. they are gaining market share in Mexico. That is a great solace," he said.
But if the opposite trend accelerates in Mexico, it may irk some Mexican consumers nostalgic for sugar-sweetened versions drinks like Coca-Cola they grew up drinking.
"I like soft drinks better in Mexico. I have read that fructose is sweeter than sugar but it has a certain flavor that I personally don't like," said Enrique Hernandez, an avid soda drinker who lived a year in the United States.
Erickson and the corn refiners say most consumers cannot tell the difference between the two flavors.

(Editing by Missy Ryan and David Gregorio)

Sunday, August 22, 2010

Why Ban HFCS?

 

 

High-Fructose Corn Syrup Contains Mercury

Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.
View Article

High-Fructose Corn Syrup Linked To Pancreatic Cancer

Researchers from the University of California, Los Angeles (UCLA) recently conducted a study revealing that cancer cells have a particular liking for refined fructose. In tests, pancreatic cancer cells quickly fed on refined fructose and used it to divide and proliferate rapidly within the body.
View Article

High-Fructose Corn Syrup Linked To Autism

A peer reviewed article published in the Behavioral and Brain Functions journal in Oct. 2009 explain that the mercury in HFCS is linked to the rise in the prevalence of Autism. We explain that consumption of HFCS leads to zinc loss and/or deficiency and in combination with the mercury exposure, the end result is a loss in brainfunction. Specifically we are talking about Autism.
View Article

High-Fructose Corn Syrup Linked To Liver Disease

Increased consumption of high fructose corn syrup was associated with scarring in the liver, or fibrosis, among patients with non-alcoholic fatty liver disease (NAFLD)," said Manal Abdelmalek, MD, MPH, associate professor of medicine in the Division of Gastroenterology/Hepatology at Duke University Medical Center.
View Article

High-Fructose Corn Syrup Linked To Obesity

A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
View Article

High-Fructose Corn Syrup Linked to High Blood Pressure

A diet high in high fructose corn syrup increases the risk of developing high blood pressure (hypertension), according to a paper being presented at the American Society of Nephrology's 42nd Annual Meeting and Scientific Exposition in San Diego, California. The findings suggest that cutting back on processed foods and beverages that contain high fructose corn syrup (HFCS) may help prevent hypertension.
View Article

Monday, August 16, 2010

Sara Lee latest to curtail use of high-fructose corn syrup

By Emily Bryson York, Tribune reporter


First it was calories, then it was fat and sodium. The latest health concern: high-fructose corn syrup, and the trend is accelerating.As the country struggles with obesity issues, ingredients in food have been under increasing scrutiny, bringing some confusion to the marketplace but also opportunities for companies as they try to differentiate themselves in a competitive grocery store.Consumer concern has been getting a quick response from food companies, as many remove high-fructose corn syrup from well-known products, replacing it with cane or beet sugar. Downers Grove-based Sara Lee Corp. is the latest to jump on board, removing the sweetener from its two best-selling breads.Among the litany of big-name products that already have undergone recipe overhauls: Hunt's ketchup, Gatorade and everything in Starbucks' pastry case.High-fructose corn syrup, the widely used and historically inexpensive sweetener, has been getting a critical look from food scientists and many American families, thanks at least in part to books, movies and studies looking at why Americans continue to gain weight. First lady Michelle Obama, meantime, has said that she won't feed her daughters products containing the ingredient.



Many medical and nutritional professionals, as well as the Corn Refiners Association, contend that all sweeteners are metabolized the same way.



A Princeton University study, on the other hand, has shown that long-term consumption of high-fructose corn syrup does lead to abnormal increases in body fat, especially around the belly. Books like "The Omnivore's Dilemma" have added to the debate, charging that widespread use of high-fructose corn syrup is part of what's wrong with the American diet. And movies like "Food, Inc." have heightened many consumers' skepticism about big food.



On Monday, Sara Lee, the maker of Jimmy Dean sausages and the iconic frozen cheesecake, announced it would remove high-fructose corn syrup from its Soft & Smooth and 100 percent Whole Wheat bread lines because their consumers — moms in particular — had asked them to.



"We're seeing more and more consumers asking for products without high-fructose corn syrup. As we looked at unsolicited responses from our consumer hotline, and pairing that up with focus group research and talking to Sara Lee moms, removal of high-fructose corn syrup was something they saw as a positive for them," said Jeff Dryfhout, director or Sara Lee North American Fresh Bakery.



Over the past few years, Kraft Foods Inc. has removed high-fructose corn syrup from its Capri Sun juice drinks, Wheat Thins, Premium crackers, Nabisco 100-calorie packs and the majority of its salad dressings.



"We know there are consumers who look for products that don't have high-fructose corn syrup, which is why we have made the changes we've made," said Bridget MacConnell, a Kraft spokeswoman.



A danger, according to nutritionists, is that a label reading "HFCS-free" could become synonymous with "healthy."



Keri Gans, a spokeswoman for the American Dietetic Association, said high-fructose corn syrup and sugar are basically the same: They "provide a lot of extra calories and no nutritional value."



"The message should be that people should limit their baked goods intake and eat more fruit instead, less processed foods with nothing added to it, and more whole foods, vegetables and whole grains," she said. "Then it would be a moot point. Then we would be getting the consumer to be eating more of what we should be eating to begin with."



In a statement, Audrae Erickson, president of the Corn Refiners Association, said the opposite may be true.



"When consumers are armed with facts about high-fructose corn syrup, they often view food companies that market products as 'high-fructose corn syrup-free' more negatively," she said, citing a survey that said only 3.6 percent of consumers are concerned about high-fructose corn syrup. "A sugar is a sugar, whether it's corn sugar or cane sugar."



It's unclear whether any marketer has lost sales as a result of removing high-fructose corn syrup from a product. However, some companies have cited improved sales after removing it as part of a broader overhaul to respond to consumers' requests.



Production of high-fructose corn syrup has been on the decline over the past few years. And that's putting pressure on the corn-growing industry.



For decades, corn syrup reigned as the industrial food-sweetener of choice. Trade barriers made sugar more costly to U.S. consumers, and corn subsidies made the grain-derived sweetener extremely cheap. However, increased ethanol production in recent years has boosted the price of corn and, consequently, corn sweeteners. The average price of high-fructose corn syrup during fiscal 2009 was 31 cents a pound, while sugar prices averaged 36 cents a pound, according to the U.S. Department of Agriculture.



"It's clear that food and beverage manufacturers are listening to their customers, who are asking for all-natural sugar," Andy Briscoe, president and chief executive of the Sugar Association, said in a statement. He added that the association is "excited that Sara Lee has joined with other major brands in making sugar its sweetener of choice, and based on what we've heard, we are confident grocery shoppers will welcome this move."



eyork@tribune.com