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27 February, 2014

HFCS and sugar buzz and biz

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So many think that social buzz about HFCS is overblown. Take a look at these facts and compare.  Most food manufacturing will not even go into this because for them is just too expensive to change their processes in making  foods to meet consumers needs, but at the end, they just want you to get confuse and finally make you think: “sugar is sugar” and that corn sugar is “healthier” than the old version of HFCS…well is NOT.
Typical foods made with HFCS

Typical foods made with HFCS

Knowing the fact that children are the largest group of sugar consumers in the world, I thought of bringing this in with the hope to spread awareness among parents to pay more attention on the type of sugar in the products we buy for our children.  Like the regular Popsicle, a  common treat made with HFCS, even the “fruit” brands in local stores, are likely to be made with HFCS.
The autism link

The autism link

There are numerous studies on how colorants and processes followed by the food industry, that are done using chemicals and other materials, like mercury, can harm our health. Studies on how some of the manufacturing procedures are so hazardous that can intoxicate our children and prone them to autism, learning disabilities and other conditions.

HFCS (High Fructose Corn Syrup) seems to block important nutrients from the foods we eat, like the trace minerals Zinc and Selenium, which are important for proper neuron functions and plasticity.
Nutritional mineral deficiencies, including deficiencies in the long chain polyunsaturated fatty acids,have been shown to influence neuronal function and produce defects in neuronal plasticity, as well as impact behavior in children with attention deficit hyperactivity disorder.

 

Nutritional deficiencies and mercury exposure have been shown to alter neuronal function and increase oxidative stress among children with autism. These dietary factors may be directly related to the development of behavior disorders and learning disabilities. Mercury, either individually or together with other factors, may be harmful if ingested in higher amounts or by sensitive individuals.

 

High fructose corn syrup has been shown to contain trace amounts of mercury as a result of some manufacturing processes, like I said, and its consumption can also lead to zinc loss.
According to a large study published in the Journal of Environmental Health in 2009, mercury cell chloralkali chemicals are used to manufacture color additives such as FD&C Yellow 5 and FD&C Yellow 6 and high fructose corn syrup.

Selenium is a trace mineral that incorporates itself into proteins to produce selenoprotein enzymes. These enzymes act as an anti-oxidant in the body to destroy free radicals and boost both the immune system and thyroid function. Mercury binds with selenium and reduces selenoprotein production. This deficiency hampers immune & thyroid function.

1 Serving (100 mg)  of High-fructose Corn Syrups contains 281 calories while  the more natural sweeteners are higher in calories (but not necessarily empty calories, which makes a health difference) It has 0 milligrams of protein, 26.36 milligrams of sugar, 0 milligrams of fat, 0 milligrams of fiber and 0 milligrams of cholesterol. High-fructose Corn Syrups contains the following insignificant amounts of vitamins and minerals in Vitamin B2, Vitamin B5, Zinc, Iron, Manganese, Selenium, Copper and Sodium, and worst of all, it contains trace amounts of mercury; don’t forget that.
Here is a table comparison with less damaging sugars to your health in the market. This could be of help for those seeking to compensate between health and a sweet tooth.

Micro-nutrients (mg / 100gm)

Coconut Palm Sugar

Agave Syrup

Honey

Maple Syrup

Brown Sugar

Refined, White Sugar

Nitrogen (N)

202

NA

NA

NA

10

0

Phosphorus (P)

79

7

4

2

3

0

Potassium  (K)

1,030

1

52

234

65

2.5

Calcium (Ca)

8

1.5

6

67

24

6

Magnesium (Mg)

29

1

2

14

7

1

Sodium (Na)

45

1

4

9

2

1

Chloride (Cl)

470

NA

NA

NA

16

10

Sulfur (S)

26

NA

NA

NA

13

2

Boron (B)

0.6

NA

NA

NA

0

Zinc (Zn)

2

0.2

0.2

4.2

.2

0.1

Manganese (Mn)

0.1

0.1

0.1

3.3

.2

0

Iron (Fe)

2

1

0.4

1.2

1.26

0.1

Copper (Cu)

0.23

0.1

0

0.1

0

0

Thiamine

0.41

0

0

0

0

0

Vitamin C

23.4

0.5

0.5

0

0

0

Sources:  COMPARISON OF THE ELEMENTAL CONTENT OF 3 SOURCES OF EDIBLE SUGAR –  Analyzed by PCA-TAL, Sept. 11, 2000.  (MI Secretaria et al, 2003) in parts per million (ppm or mg/li).  www.nutritiondata.com

Video :http://www.youtube.com/watch?v=sf2UBQUL7jE&list=PLCAD9D919D59B23D1

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