tag:blogger.com,1999:blog-5566338561365087667.post8521501032940662671..comments2023-10-03T05:22:04.337-05:00Comments on Potted Goose: High-Fructose Corn Syrup, NaturallySarahhttp://www.blogger.com/profile/12345146675389703214noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5566338561365087667.post-74740400638167229562011-02-02T14:02:56.658-06:002011-02-02T14:02:56.658-06:00Sarah – We do appreciate all that you do, and your...Sarah – We do appreciate all that you do, and your efforts to clear up the many misperceptions. Are you following us on <a href="http://www.twitter.com/sweetfacts" rel="nofollow">Twitter</a> or <a href="http://www.facebook.com/sweetfacts" rel="nofollow">Facebook</a>? If you are on either of these sites you can find us through the links above.<br /><br />Thanks again!<br /><br />Therese, Corn Refiners Association<br /><a href="http://www.blog.sweetsurprise.com" rel="nofollow">SweetSpot Blog</a>Therese (CRA)http://blog.sweetsurprise.comnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-18469079870631640372011-02-01T11:12:01.170-06:002011-02-01T11:12:01.170-06:00Sara,
Thanks so much for taking a stand. So many...Sara, <br /><br />Thanks so much for taking a stand. So many don't understand HFCS and what it is before they try to avoid it. I will continue to pass your blog post along to others. Keep educating and supporting Kansas farmers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-83473873030801930942011-01-26T21:15:42.980-06:002011-01-26T21:15:42.980-06:00For further reading pleasure. It's not just t...For further reading pleasure. It's not just the corn growers substantiating HFCS. <br /><br />http://jn.nutrition.org/content/139/6/1219S.full<br /><br />http://www.ajcn.org/content/88/6/1738S.full<br /><br />~SarahSarahhttps://www.blogger.com/profile/12345146675389703214noreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-13703530266593817682011-01-12T13:38:38.954-06:002011-01-12T13:38:38.954-06:00Therese - Thanks for your insightful comments. Mu...Therese - Thanks for your insightful comments. Much appreciated!! I'm hoping my posts here and there will empower women to shop using knowledge and facts - not driven by fear of the unknown.Sarahhttps://www.blogger.com/profile/12345146675389703214noreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-41034099494183236892011-01-12T09:54:55.538-06:002011-01-12T09:54:55.538-06:00Prior to the independent review noted below, exper...Prior to the independent review noted below, expert Michael Jacobson, Ph.D., Executive Director, Center for Science in Public Interest expressed doubt when he noted in a statement on the USC study, saying “Because the new analyses seem so improbable, confirmatory studies using the best analytical method need to be done before the alarm bells ring too loudly.” <a href="http://www.cspinet.org/new/201010272.html" rel="nofollow"> October 27, 2010, CSPInet.org, www.cspinet.org/201010272.html</a><br /><br />Most importantly, independent review of the fructose content of HFCS-55 confirmed that production of high-fructose corn syrup adheres to tightly calibrated industry standards for its sugar content, both fructose and glucose. Allegations made in the USC study claiming that the fructose content exceeds normal averages were disproven in this review. To read the independent review, see <a href="http://www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2010.pdf" rel="nofollow">www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2...</a><br />Continued:<br /><br />The International Society of Beverage Technologists also commissioned an independent scientific review. See <a href="http://www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2010.pdf" rel="nofollow"> www.bevtech.org/.../20101202-HFCS.pdf</a><br /><br />Therese, Corn Refiners AssociationTherese (CRA)http://www.blog.sweetsurprise.comnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-68485958136808940112011-01-12T09:54:21.131-06:002011-01-12T09:54:21.131-06:00@Cynthia I know we have talked about this before, ...@Cynthia I know we have talked about this before, but to also clarify for any of Sarah’s readers. HFCS-90 is used to blend with HFCS-42 to make the 55% fructose syrup, HFCS-55. HFCS-90 is also used in a small number of specialty applications, where it’s added sweetness can be used to reduce calories in a product as you mention, or its higher fructose content can be used to control the freezing point of frozen confections or reduce freezer damage in frozen fruits. These commercial applications use very little HFCS-90, accounting for less than 0.1% of the sales volume of all HFCS combined.<br /><br />HFCS-55 is used primarily in carbonated beverages and accounts for 60% of the US supply. HFCS-42, is used primarily in breads, jams, yogurts, etc.,…accounts for 40%. You can find additional data at<br /><a href="http://www.ers.usda.gov/Briefing/Sugar/data.htm" rel="nofollow">http://www.ers.usda.gov/Briefing/Sugar/data.htm (Table 30) </a><br /><br />The abnormal results published in the University of Southern California study that you are talking about resulted from inadvertent errors in the analysis of the sugar content. For example, key factors in analyzing sugars were either overlooked or were not mentioned in the study, including not accounting for sucrose inversion (the breaking down of table sugar in certain Ph environments), or the presence of higher sugars (which were left out of the analysis or could have been erroneously added to the fructose content). Moreover, the authors did not specify which analytical method they used and how the samples were prepared, which could also compromise the findings from this study.<br /><br />Cont...<br /><br />Therese, Corn Refiners AssociationTherese (CRA)http://www.blog.sweetsurprise.comnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-71513916020058476352011-01-12T09:53:15.753-06:002011-01-12T09:53:15.753-06:00@Cynthia I know we have talked about this before, ...@Cynthia I know we have talked about this before, but to also clarify for any of Sarah’s readers. HFCS-90 is used to blend with HFCS-42 to make the 55% fructose syrup, HFCS-55. HFCS-90 is also used in a small number of specialty applications, where it’s added sweetness can be used to reduce calories in a product as you mention, or its higher fructose content can be used to control the freezing point of frozen confections or reduce freezer damage in frozen fruits. These commercial applications use very little HFCS-90, accounting for less than 0.1% of the sales volume of all HFCS combined.<br /><br />HFCS-55 is used primarily in carbonated beverages and accounts for 60% of the US supply. HFCS-42, is used primarily in breads, jams, yogurts, etc.,…accounts for 40%. You can find additional data at<br /><a href="http://www.ers.usda.gov/Briefing/Sugar/data.htm" rel="nofollow">http://www.ers.usda.gov/Briefing/Sugar/data.htm (Table 30) </a><br /><br />The abnormal results published in the University of Southern California study that you are talking about resulted from inadvertent errors in the analysis of the sugar content. For example, key factors in analyzing sugars were either overlooked or were not mentioned in the study, including not accounting for sucrose inversion (the breaking down of table sugar in certain Ph environments), or the presence of higher sugars (which were left out of the analysis or could have been erroneously added to the fructose content). Moreover, the authors did not specify which analytical method they used and how the samples were prepared, which could also compromise the findings from this study.<br /><br />Prior to the independent review noted below, expert Michael Jacobson, Ph.D., Executive Director, Center for Science in Public Interest expressed doubt when he noted in a statement on the USC study, saying “Because the new analyses seem so improbable, confirmatory studies using the best analytical method need to be done before the alarm bells ring too loudly.” <a href="http://www.cspinet.org/new/201010272.html" rel="nofollow"> October 27, 2010, CSPInet.org, www.cspinet.org/201010272.html</a><br /><br />Most importantly, independent review of the fructose content of HFCS-55 confirmed that production of high-fructose corn syrup adheres to tightly calibrated industry standards for its sugar content, both fructose and glucose. Allegations made in the USC study claiming that the fructose content exceeds normal averages were disproven in this review. To read the independent review, see <a href="http://www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2010.pdf" rel="nofollow">www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2...</a><br /><br />The International Society of Beverage Technologists also commissioned an independent scientific review. See <a href="http://www.sweetsurprise.com/sites/default/files/HFCS_Composition_Survey_11-2010.pdf" rel="nofollow"> www.bevtech.org/.../20101202-HFCS.pdf</a><br /><br />Therese, Corn Refiners AssociationTherese (CRA)http://www.blog.sweetsurprise.comnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-51711539712002816062011-01-12T09:43:02.239-06:002011-01-12T09:43:02.239-06:00Sarah – Thank you for this well thought out post. ...Sarah – Thank you for this well thought out post. <br /><br />Therese, Corn Refiners AssociationTherese (CRA)http://www.blog.sweetsurprise.comnoreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-75183469417198819692011-01-10T21:28:34.893-06:002011-01-10T21:28:34.893-06:00This comment has been removed by a blog administrator.Cynthia1770https://www.blogger.com/profile/14460697982302389838noreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-77944828996172871392011-01-10T13:52:45.719-06:002011-01-10T13:52:45.719-06:00This comment has been removed by the author.Sarahhttps://www.blogger.com/profile/12345146675389703214noreply@blogger.comtag:blogger.com,1999:blog-5566338561365087667.post-17569261432239613032011-01-10T12:10:34.869-06:002011-01-10T12:10:34.869-06:00Hi Sara,
My google alert for HFCS picked up your a...Hi Sara,<br />My google alert for HFCS picked up your article. Interesting blog. The problem with HFCS is that it is really HFCSs.<br /><br />Go to ADM's website. They produce Cornsweet 90, HFCS-90, which is 90% fructose and is used for direct human consumption to sweeten low-cal foods. <br /><br />In a recent research paper by the Keck School of Medicine of USC, Dr. Golan's team surveyed the %fructose in soda in their neighborhood. They found that national brand bottled soda had as much as 65% fructose. The CRA claims they use HFCS-55. <br />HFCS-65 has 18% more fructose than HFCS-55. Could that possibly have a metabolic effect?<br /><br /> I am sure you are aware of the research findings that show it is the excess fructose over time that has lead to our current health woes, including obesity and type II diabetes. HFCS is a only a blend of fructose, unlike sucrose which is a disaccharide and can be none other that 50 %fructose: 50% glucose. It would appear that the CRA wasn't satisfied to just simulate sucrose, they are now maniupulating the fru:glu ratio to the wishes of the end food manufacturers. The FDA doesn't require the fru:glu ratio to be listed and so the consumer is unaware of the %fructose they are ingesting. Only their liver knows for sure.<br /><br />Your chiropracter was hardly over stepping his bounds when he suggested that you eliminate foods with HFCS. So yes, HFCS may be a godsend for food manufacturers making cakes moist and breads brown and used as a preservative.<br />But use your midwestern common sense. Why would you want to eat something that uses a sweetener, which is supposed to be metabolized by your body, to also be a preservative. Could the bacteria be smarter than us?<br /><br />Cynthia Papierniak, M.S.Cynthia1770https://www.blogger.com/profile/14460697982302389838noreply@blogger.com