An interesting question is what is worse- HFSC or Aspartame and other artificial sweeteners (which tend to be cancer-causing, nervous-system-attacking neurotoxins)? It’s another topic, but related, since it involves Americans’ insatiable need for obscenely sweet ‘food’.

“When the Corn Refiners Association was questioned about GMO corn in HFCS, they defended themselves by saying, ”While the corn used to produce high fructose corn syrup may or may not have been produced using genetically enhanced corn, existing scientific literature and current testing results indicate that corn DNA cannot be detected in measurable amounts in high fructose corn syrup.” Hmmm, what did it turn into? Didn’t it start out as corn?”

Since HFCS is highly processed, I would be more surprised if there WERE any corn DNA in there. I expect the remainder of the cellular components (membrane, RNA, DNA, etc) to be digested and removed from the mixture. Not that it turned into something else, just that the processing removed everything but the target molecules (glucose and fructose).

I don’t know a lot about food processing, but am I wrong about this? Do we always expect traces of DNA and/or RNA to remain in a sample of highly processed foods that are processed down to specific individual molecules without leaving whole cells in tact? For example, do we expect to find potato DNA in vodka (which I presume is less processed than HFCS)?

Anyway, I think there are definitely potential problems associated with GMOs, but I’m not sure this is one of them. The statement from the Corn Refiners Association was missing the point; actually, I think they were specifically hoping to divert the point. GMOs may or may not be harmful for individual consumption… but the larger concern is likely environmental and social (farmers’ rights to their seeds etc). Regardless of whether corn DNA is present in HFCS, the fact is that GMO corn was grown to produce it. That in and of itself is the questionable practice.

We learned a bit more than a year ago that our then 13-year-old son had high cholesterol–specifically his triglycerides were triple what they should be for a boy his age. I started researching and learned that HFCS when digested by a person who already has ample glucose in his system (and probably most Americans do) is converted directly to triglycerides. Consequently, we have nearly eliminated processed foods from our family diet (husband’s family have hereditary cholesterol issues). We now make most things from scratch and with diet and exercise changes my son’s cholesterol is now well within the normal range.

Keep fighting the good fight!

Thanks again for bring attention to this very important allergy!

Best, Dawn

The same happened with soy, which 15 years ago was viewed as a safe alternative for those with allergies. Now, it has joined the top ten, being in makeup, shampoo, vitamins, almost all foods…you get the idea.

As I am allergic to soy and corn, you can imagine the difficulties…I have to make the majority of my food from scratch. The increase in allergies in this country is due in part to placing it in everything as additives, sweetners, makeups, creams, etc.

I did some research into the Corn Refiners Association’s efforts to counter any negative reporting on HFCS. They are very active (and have certainly paid hefty sums for their PR campaign) but not very professional when it comes to their approach. Posting identical messages in defense of “corn sugar” over 1,000 times on restaurant reviews and blog entries and news stories (even ones that don’t attack HFCS)really makes them look defensive (and desperate) rather than convincing…
http://ban-hfcs.blogspot.com/2009/09/audrae-erickson-patron-saint-of-high.html