Mercury found in HFCS

[sidepasser]

Thought this was interesting and something to be aware of when reading food labels for HFCS.

Dufault sent HFCS samples from three manufacturers that used lye to labs at the University of California-Davis and the National Institute of Standards and Technology. The labs found mercury in most of the samples. In September 2005, Dufault presented her findings to the FDA’s center for food safety. She was surprised by what happened next. “I was instructed not to do any more investigation,” she recalls. FDA spokeswoman Stephanie Kwisnek says that the agency decided against further investigation because it wasn’t convinced “that there was any evidence of a risk.”

http://www.citizens.org/corn-syrups-...paign=Outbrain

So being curious I did a little internet research to see if there were other reports of Mercury in HFSC:

http://www.washingtonpost.com/wp-dyn...012601831.html

However, the IATP told the Minneapolis Star Tribune that four plants in Georgia, Tennessee, Ohio and West Virginia still use "mercury-cell" technology that can lead to contamination.


IATP's Ben Lilliston also told HealthDay that the Environmental Health findings were based on information gathered by the FDA in 2005.
And the group's own study, while not peer-reviewed, was based on products "bought off the shelf in the autumn of 2008," Lilliston added.


The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.



http://iatp.org/documents/table-a-to...s-high-in-hfcs


So in response to all this was a retooling of two the plants that use mercury cell technology - one was in Tennessee and the other in Ga to eliminate the mercury from their production of HFCS. That leaves imported products and two remaining American plants which use the old technology.

It pays to read labels since HFCS is in a lot of food, some I had no idea it was in like chocolate milk and oatmeal.

[jwal10]

All the more reason to stay with unprocessed foods. Seems the more man touches the more likely to be contaminated, somehow. From my land to my hands to my mouth....James

[arabian knight]

DEBUNKS POPULAR MYTHS, EXPLAINS SCIENCE AND EXPOSES FRAUD THAT AFFECTS YOUR HEALTH. PLUS SOME FUN FOOD FOR THOUGHT. FOR READERS NOT AFRAID TO QUESTION AND THINK CRITICALLY TO GET TO THE TRUTH.

The scare in the news this week combines two currently trendy evils: mercury and high fructose corn syrup (HFCS) — but attempts to worry us about the findings of a new study make no biological or scientific sense. Since the mainstream media isn’t reporting the science and is only giving the press release version, at reader request, let’s take a quick look at the facts.

The average levels of mercury in the samples were 0.113 parts per million (μg/gram). In eleven of the samples, the levels were below the level of detection even using the most sophisticated equipment.

Our bodies are designed and have adapted to thrive on the planet earth. As such, our bodies naturally detoxify and can deal with elements, minerals, chemicals and even bugs, found naturally in our foods and environment. We’re made of tough stuff and not nearly as wimpy and vulnerable as some want us to fear. That resilience is a good thing for the survival of the human species!

http://junkfoodscience.blogspot.com/...y-in-hfcs.html