Friday, April 17, 2009

Day 381- Nutrition Bite



Corn refiners welcome FDA clarification that high fructose corn syrup can be labeled natural. The president of the Corn Refiners Association states, "High fructose corn syrup contains no artificial or synthetic ingredients or color additives and meets FDA's requirements for the use of the term 'natural'. High fructose corn syrup like table sugar and honey is natural. It is made from corn--a natural grain product. "

-pamphlet from the Corn Refiners Association

Sugar Preacher's Experience 
A friend of mine, who is a doctor, received a pamphlet published by the Corn Refiner's Association. He gave it to me to read, and I am not buying into this bogus. The Corn Refiner's Association is publishing pamphlets to protect their industry. It is all about the money. The high fructose corn syrup business is a major business. The HFCS industry is spending $30 million on an ad campaign, stating corn syrup has natural ingredients. Yes, my doctor friend along with millions of other Americans are targeted with this $30 million ad campaign!! Don't buy into the idea that HFCS is a healthy product! I also am not keen that they are advertising on my blog. NOT COOL!!!

2 comments:

The Rambler said...

Uh oh, time to start checking labels of foods claiming natyral sweeteners now.
Although depending on how you define it, corn syrup is natural. I mean how much less natural is corn syrup vs brown rice syrup? Is the refinement process any less? More importantly just because it is "natural" doesn't make it good for you. After all, cyanide is also naturally ocurring.

The Sugar Preacher, M.S., M.Ed. said...

Brown rice syrup is made by slow-cooking brown rice until it develops thick sweet syrup. Few people have allergies to rice, so this offers an alternative sweetener choice for consumers with allergies or asthma, particularly children. Rice syrup has a light flavor because it is a food. There is no need to refrigerate rice syrup. If the syrup hardens, simply run the jar under warm water.

High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes which change the glucose into fructose