High Fructose Corn Syrup 1 – The History
Posted on October 14, 2011 9:04 PM by Dr. Jo in Sweeteners | 4 Comments
You probably don’t even realize that you’re eating high fructose corn syrup (HFCS) because it’s in so many processed and packaged foods. On the other hand if you choose natural whole foods, you probably rarely eat high fructose corn syrup.
Either way it’s wise to know what’s going on with this form of sweetener in our food supply because eating it can have disastrous, irreversible results in the long run.
On average an American ingests 41.5 pounds or more of HFCS per year without even realizing it.
How did High Fructose Corn Syrup become so common in our food?
Way back in 1977 the USDA initiated a different system of sugar tariffs and quotas that increased the price of table sugar (sucrose). At the same time the government kept the price of corn low with subsidy programs.
Obviously manufacturers scrambled to switch the sweetener in their products to the cheaper corn sugars, saving them billions of dollars.
Suddenly HFCS flooded the market place increasing its consumption 1,000% from the 1970’s to 1990.
Unknowingly another processed food entered the food chain that silently but relentlessly adds to health problems like obesity, fatty liver that may proceed to deadly liver failure, and even contribute to the development of pancreatic cancer. We will get back to more about those problems later in this series.
Big Corn calls High Fructose Corn Syrup “natural”
Audrain Erickson, president of the Corn Refiners Association (CRA) says, “HFCS, like table sugar and honey, is natural. It is made from corn, a natural grain product.”
But hold on one minute here – is something “natural” after a synthetic mixing agent has been added to it?
The FDA says it’s still natural if that synthetic mixing agent does not touch the corn starch and so it let the CRA manufacturers call products HFCS “natural”.
Kind of boggles your mind doesn’t it? To me anything that’s been extracted from a whole food has lost the definition of “natural”.
When Big Corn received that favorable decision from the FDA, other companies jumped on that band wagon. Cadbury Schweppes called 7Up “all natural”. Give me a break – that’s basically diluted killer syrup. Kraft joined this deception calling their Capri Sun products “all natural”.
That deceptive labeling was aborted quickly because of the law suits filed against these companies. To avoid the hassles of dealing with the law suits they changed their labels right away.
Also, the FDA’s decision was called to task by the press, the deception was unraveling.
So Big Corn had to do something to save their image. They applied to change the name of HFCS to “corn sugar” in September of 2010.
Why? According to the CRA’s Audrain Erickson, “Consumers need to know what is in their foods and where their foods come from and we want to be clear with them.”
H-mm, do you buy into that explanation?
In the next HFCS article, part 2, let’s review the process of converting corn to HFCS and then decide.
Blessings to you,
Dr. Jo
Find more of the High Fructose Corn Syrup articles here:
About Dr. Jo
Dr. Jo delights in sharing the message of health. She believes disease is optional if you know how to take care of yourself. And she’s a great coach to help you reverse or prevent disease.
So she writes this blog to keep you up to date with information that may undermine your health if you are not aware of it. She also provides tips on healthy living, how to reverse degenerative diseases, delicious recipes, and ways to enjoyably change your habits to healthy ones.
Similar Posts
- High Fructose Corn Syrup Part 2 Manufacturing HFCS
- High Fructose Corn Syrup Part 3 Metabolism
- High Fructose Corn Syrup Part 4 Pathology
- The Dangers Of Soft Drinks And Heart Disease
- Shortage of Corn – A Blessing in Disguise
Shyrle De Haven
15 October 2011
Yes. I am acutely aware of corn syrup. It makes me sneeze. It does all kinds of things to one’s body, like bloating, stuffiness, etc. It’s especially harmful to heart patients, and because of that I read labels extensively. Today there is very little food out there that doesn’t have c.s. in it. Also, another culprit is soy. It causes pain, and obesity, especially in children because of its high estrogen content. Another “natural” label is MSG disguised. I haven’t called the companies to hear them explain “what natural they’re using in their labels. That’s why I’d rather grow my own veggies. If you have any extra ideas, let me know.
Shyrle De Haven
15 October 2011
I forgot to mention that I use stevia.
anitra Hubscher
26 October 2011
I have notice since I have been reading labels and not eating corn orcorn syrup that my joints have been getting better. It was hard for me to walk think it causes arthurtis in joints and muscle tissue. Feel better and able to walk more.
Dr Jo
26 October 2011
Thanks for sharing your wonderful improvement in your joint symptoms after eliminating high fructose corn syrup from your diet. Your results should give others the incentive to also avoid high fructose corn syrup to see if they notice any improvements in their health.
I was not aware that HFCS could contribute to joint problems, but come to think of it any sweetener upsets body chemistry and that can affect the joints.
Dr. Jo