King’s Christian Collegiate

Christina Hong

High Fructose Corn Syrup

             High-fructose corn syrup (HCFS) is also known as isoglucose in Europe and glucose-fructose in Canada. It consists of corn syrups that have gone through enzymatic processes to increase its fructose content and mixed with pure corn syrup, which is 100% glucose. HFCS are commonly used in USA and Canada as a replacement for sugar because it is comparable to sweetness and cheaper to manufacture.

             It is used in many processed foods and drinks. These include sodas drinks, yogurt, bread, snack bars, ice cream, condiments, cookies, tomato soup and many more products. HFCS 55 is mostly used in soft drinks, which contains about 55% fructose and 45% glucose. HFCS 42 is mostly used to make food and bake goods; it contains about 42% fructose and 58% glucose.

             The average American takes in approximately 12 teaspoons of high fructose corn syrup daily. Teenagers consume about 80% above the daily intake.

             Most recently, scientists have discovered mercury in high fructose corn syrup products. Tests were conducted on 55 corn syrup-rich brand name food products. Of those 55 tested, it was shown that about one in three products had traces of mercury in them. Also, 17 of the 55 products tested had high amounts of HFCS.

             It is believed that mercury in the HFCS were brought in by a contamination. Dr. David Wallinga of the Institute for Agriculture and Trade Policy stated that mercury had been introduced into the process through the production of NaOH (caustic soda/lye) and HCl (hydrochloric acid). Sodium hydroxide and hydrochloric acid are two of the many products that are used to make high fructose corn syrup.

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How Much Mercury Are We Really Taking in?

Part C: HFCS products

Photo Credit: http://www.babble.com/CS/blogs/strollerderby/archive/2009/01/27/trace-mercury-found-in-high-fructose-corn-syrup.aspx