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Call It What You Will: Princeton And Others Say "Corn Sugar" (aka High Fructose Corn Syrup) is Far Worse Than Sugar PDF Print E-mail
Written by Dee McCaffrey, CDC   
Friday, September 17, 2010

In a last ditch desperate attempt to convince consumers that high fructose corn syrup (HFCS) is no worse for their health than refined white sugar, the Corn Refiners Association (CRA) is now petitioning the U.S. Food and Drug Administration (FDA) to allow it to change the name of the highly processed goopy liquid to "corn sugar". As if changing the name is going to somehow change the minds of conscious consumers and erase the scientific evidence of its insidious ramifications on the health of Americans.

Over the last decade, the controversial sweetener has been dubbed "the crack of sweeteners" and "liquid Satan" due to its addictive qualities and numerous studies showing it contributes to the development of metabolic syndrome, diabetes, heart disease, liver disease, overweight and obesity. Besides being derived from corn, the vast majority of which is genetically modified (genetically modified foods are health hazard in their own right), HFCS also contains detectable levels of mercury.

According to a 2009 study published in Environmental Health, almost half of tested samples of commercial high-fructose corn syrup contained mercury. A separate study conducted by the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name breads, cereals, sodas and other foods bought off the shelf in the autumn of 2008 contained mercury. The chemical was found most commonly in HFCS-containing dairy products (like yogurt and ice cream), salad dressings and condiments (like ketchup) where HFCS is the first or second highest labeled ingredient.

How did the mercury get into the HFCS? In the wildly unnatural 15-step chemical process that converts a mild mannered corn kernel into the liquid sweetener, caustic soda (otherwise known as lye) is one ingredient used to separate cornstarch from the corn kernel. Apparently most caustic soda for years has been produced in industrial chlorine plants, where it can be contaminated with mercury that it passes on to the HFCS, and then to consumers. Mercury is a potent brain toxin that accumulates in fish and seafood, and now apparently is in our soda, yogurt, and breads.

Since being "outed" as a dangerous sweetener, consumption of high fructose corn syrup is at a 20-year low, and will likely continue to decline, despite the marketing efforts and claims by the CRA that it is the same as all other forms of sugar.  Completely ignoring the mercury claims, the CRA refuses to give up its hold on the sweetener market. Even though approval of the name change could take two years, the CRA has already started using the term in its new online marketing campaign and on television. Just as they have done in the past, the new commercials try to clarify shopper confusion, depicting people who say they now "understand" that "whether it's corn sugar or cane sugar, your body can't tell the difference. Sugar is sugar."

That claim in itself is a slap-in-the-face insult to the American public that we should somehow be OK with high amounts of ANY form of sugar in our foods and that we are mindless idiots when it comes to believing what the food manufacturers tell us is safe. Their reasoning is that when consumers see the the term "corn sugar" on an ingredient list, they will be less alarmed because "sugar" sounds more natural than an industrially manipulated combination of fructose and glucose.

According to the CRA, high fructose corn syrup is safe and does not have any higher level of fructose when compared to refined white sugar, honey or fruit juice concentrates. High fructose corn syrup is half glucose and half fructose, just like white sugar is. Despite the evidence to the contrary, the CRA continues to assert that the body metabolizes HFCS in the same way as regular white sugar. This assertion is reminiscent of how the manufacturers of DDT claimed the pesticide was safe right up to the day it was banned.

But high fructose corn syrup is different from other forms of sugar, natural or refined, and your body does know the difference! In this case, the litmus test is how the human body metabolizes these types of sugars. Herein is where the CRA's claims fall apart.

White sugar comes primarily from sugar cane or sugar beets. High-fructose corn syrup is made essentially by soaking corn kernels to extract cornstarch, and using enzymes to turn the glucose in the starch into fructose and is then mixed with regular corn syrup (100% glucose). Although white sugar and HFCS may contain similar concentrations of sucrose and fructose, the CRA's claim that HFCS contains a similar ratio of fructose and sucrose does not take into account the difference in how the fructose and sucrose are chemically bonded together. Chemical bonding is an important factor in this case.

In cane sugar, beet sugar, honey, and fruit juice, the glucose and fructose are linked together by a chemical bond, and the body uses them as one individual component called sucrose. In HFCS the fructose is not bonded to glucose, they exist as two individual "free" components in the syrup, which unfortunately produce deleterious results in the human body.

The consumption of high amounts of free, unbonded fructose, such as the amounts being added to foods and beverages, overwhelms the body's capacity to metabolize it. Fructose and glucose are metabolized differently in the body. Glucose is metabolized in every cell of the body to be converted to energy, however all fructose must be metabolized in the liver. Too much fructose in the liver turns to fat. Too much fat in the liver leads to liver diseases. A recent study out of Duke University showed that daily consumption of fructose-containing foods or drinks has been associated with a disease called Non-Alcoholic Fatty Liver Disease.

In the February 26, 2010 online issue of the journal Pharmacology, Biochemistry and Behavior, a research team from the Princeton University Department of Psychology and the Princeton Neuroscience Institute published study results from two experiments investigating the link between the consumption of high-fructose corn syrup and obesity. The study results clearly show that HFCS and regular sugars are not equal when it comes to weight gain.

According to Princeton University article:

The first study showed that male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas.

The second experiment -- the first long-term study of the effects of high-fructose corn syrup consumption on obesity in lab animals -- monitored weight gain, body fat and triglyceride levels in rats with access to high-fructose corn syrup over a period of six months. Compared to animals eating only rat chow, rats on a diet rich in high-fructose corn syrup showed characteristic signs of a dangerous condition known in humans as the metabolic syndrome, including abnormal weight gain, significant increases in circulating triglycerides and augmented fat deposition, especially visceral fat around the belly. Male rats in particular ballooned in size: Animals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet.

"These rats aren't just getting fat; they're demonstrating characteristics of obesity, including substantial increases in abdominal fat and circulating triglycerides," said Princeton graduate student Miriam Bocarsly. "In humans, these same characteristics are known risk factors for high blood pressure, coronary artery disease, cancer and diabetes." (6)

Here's why - the manufacturing of HFCS starts with corn kernels and takes place in a series of stainless steel vats and tubes in which a dozen different mechanical processes and chemical reactions occur - including several rounds of high velocity spinning and the introduction of three different enzymes to incite molecular rearrangements not found anywhere in nature. It's that difference that is the crux of the problem.

When we eat refined white sugar, as bad as it may be for us, our body at least knows what it is and how to handle it. In normal sugar metabolism, the fructose is broken down in the digestive tract and processed in the cells.  Once this occurs, the cells send a signal to the brain, which stimulates the pancreas to secrete a hormone called insulin. Insulin is then used by the body to convert the sugar into energy. Any excess sugar that does not get converted to energy goes to the liver to be stored as fat. That is why, if you eat too much sugar, you get fat.

Because of its altered molecular structure, the body doesn't know what to do with HFCS. It does not get metabolized the same way that sugar does, in fact it doesn't really get metabolized at all. When we eat HFCS, the cells do not send a signal to the brain, therefore the pancreas does not secrete insulin. As a result, the sugar (fructose) does not get converted into energy, and goes directly to the liver to be stored as fat. This large glut of sugar turning to fat has been linked to fatty liver disease (a condition where the liver is literally choked by fat globules and cannot perform its normal detoxifying and fat burning functions), elevated levels of triglycerides and high cholesterol.  High triglycerides in the body are linked to heart disease and diabetes. HFCS also lowers chromium levels in the body, further increasing the risk of type 2 diabetes.

Food manufacturers are slowly beginning to replace HFCS in their products by reverting back to using "real sugar" (and proudly touting that in its advertising). The "real sugar" they are using is refined cane sugar or beet sugar, which has its own set of health consequences, and should not be considered healthy in any way, shape or form. Also, don't be fooled by the use of evaporated cane juice either - it is a more refined form of sugar than most would suspect.

The bonded forms of sucrose and fructose from sugar cane or sugar beets has been a part of the human diet for centuries; the bonded forms of sucrose and fructose from fruit or raw honey has been a part of the human diet for millennia. They are balanced by many nutrients that help the body process the sugars properly. But processed and refined forms of sugar are bad news.

Therefore, your best bet is to eliminate any form of refined or processed sugar from your life. Not only do they slowly and deleteriously rob your body of vital nutrients, but also lead to the development of many chronic health conditions. If you want to partake in the occasional sweet treat, the best sweeteners are those in their natural whole form, the such as stevia, raw honey, unrefined and unbleached raw whole cane sugar, and a low glycemic liquid sweetener called raw coconut nectar.

 

Sources:

1. Fredrix, Emily. Associated Press. Food Inc. on msnbc.com, High Fructose Corn Syrup, By Any Other Name: Corn Syrup Producers Want Sweeter Name, Corn Sugar, To Help Boost Sales, September 14, 2010, http://www.msnbc.msn.com/id/39169416/ns/business-consumer_news/


2. Hatfield, Leslie. Our Melamine: There's Mercury in High Fructose Corn Syrup, and the FDA Has Known for Years. The Huffington Post, February 27, 2009,
http://www.huffingtonpost.com/leslie-hatfield/our-melamine-theres-mercu_b_161334.html


3. Health Day. Medline Plus-A Service of the National Library of Medicine and the National Institutes of Health. http://www.nlm.nih.gov/medlineplus/news/fullstory_96072.html


4. Huff, Ethan. Corn Refiners Association wants to change name of high fructose corn syrup to "corn sugar." Natural News.com, Wednesday, September 15, 2010, http://www.naturalnews.com/029748_high_fructose_corn_syrup_sugar.html

5. Kirsten Bibbins-Domingo, M.D., associate professor, medicine, University of California, San Francisco; Robert H. Eckel, professor, medicine, University of Colorado, Denver; March 5, 2010, presentation, American Heart Association's Cardiovascular Disease Epidemiology and Prevention annual conference, San Francisco

6. Parker, Hilary. A Sweet Problem: Princeton Researchers Find That High-Fructose Corn Syrup Prompts Considerably More Weight Gain. Princeton University, News at Princeton, March 22, 2010, http://www.princeton.edu/main/news/archive/S26/91/22K07/

  
7. The Washington Post. Study Finds High-Fructose Corn Syrup Contains Mercury. Washington Post.com, Wednesday, January 28, 2009, http://www.washingtonpost.com/wpdyn/content/article/2009/01/26/AR2009012601831.html


8. White, John S. High-Fructose Corn Syrup (HFCS): Everything You Wanted to Know, but Were Afraid to Ask, American Journal of Clinical Nutrition, doi:10.3945/ajcn.2008.25825B Vol. 88, No. 6, 1716S-1721S, December 2008, http://www.ajcn.org/cgi/content/full/88/6/1716S

 

 
Hot Dogs and Brain Tumors in Children PDF Print E-mail
Written by Dee McCaffrey, CDC   
Sunday, August 29, 2010

hotdogwithkid

Hot dogs are on almost every child's list of favorite foods. Second ranking would probably be bologna and pepperoni sausage. Many kids also eat deli lunchmeats on a fairly regular basis.

But could these American staple foods be killing our children? In 1995, a petition was brought before the commissioner of the Food and Drug Administration (FDA) requesting the FDA to require a cancer risk warning on packages of hot dogs that contain preservatives called nitrites. The grounds for this petition were alarming: scientific information on excess risks of childhood brain tumors and leukemia have been linked to the consumption of hot dogs-specifically hot dogs containing nitrite preservatives.

What are nitrites and why are they used in hot dogs and other deli meat products? Nitrites, more specifically compounds called Sodium Nitrite and Potassium Nitrite, are chemical preservatives traditionally used in the processing of cooked and smoked deli meats. Their primary purpose is to prevent botulism, and to improve color and flavor in cured meat and poultry products (bologna, hot dogs, bacon).

Nearly all processed meats are made with sodium nitrite: breakfast sausage, hot dogs, jerkies, bacon, lunch meat, and even meats in canned soup products. During the cooking process, nitrites combine with amines naturally present in the meat to form cancer-forming N-nitroso compounds. When consumers eat sodium nitrite in popular meat products, nitrosamines are formed in the body where they promote the growth of various cancers, including colorectal cancer, pancreatic cancer, and cancer of the oral cavity, urinary bladder, esophagus, stomach and brain.

There is substantial evidence on the risks of childhood cancer from the consumption of meats containing nitrites. A 1982 study found that consumption during pregnancy of meats cured with sodium nitrite has been associated with development of brain tumors in the offspring.

Recent case-control studies have confirmed the risks of cancer from consumption of hot dogs. Eating many hot dogs by children, as well maternal hot dog consumption during pregnancy, has been shown to be associated with brain cancer and leukemia in children.

Another study was performed between 1986 and 1989 on children who were diagnosed with brain cancer before age six. Of 53 foods and beverages and three alcoholic beverages consumed by mothers during pregnancy, only hot dogs were associated with an excess risk of childhood brain tumor.

Another study of 234 childhood cancer cases in Denver found a strong association between the consumption of hot dogs and brain cancer. Children born to mothers who consumed hot dogs one or more times per week during pregnancy had approximately double the risk of developing brain tumors. Children who ate hot dogs one or more times per week were also at higher risk of brain cancer. In addition, children who ate hot dogs and took no vitamins, which retard the formation of N-nitroso carcinogens, were more strongly associated with both acute lymphocytic leukemia and brain cancer. The study's authors concluded:

"The results linking hot dogs and brain tumors (replicating an earlier study) and the apparent synergism between no vitamins and meat consumption suggest a possible adverse effect of dietary nitrites and nitrosamines."

Peters, et al. studied the relationship between the intake of certain foods and the risk of leukemia in children from birth to age 10 in Los Angeles County between 1980 and 1987. The researchers found that children who ate 12 or more hot dogs per month had approximately nine times the normal risk for developing childhood leukemia. A strong risk for childhood leukemia also existed for those children whose fathers' intake of hot dogs was 12 or more per month.

The carcinogenic effects of nitrites are not limited only to children who eat hot dogs. Research in Sweden found that Swedes who ate on average 3 ounces of processed meat each day had a 15 percent greater chance of developing stomach cancer than those who consumed 2 ounces or less.

The Cancer Research Center of Hawaii and the University of Southern California reported in the Journal of the National Cancer Institute that they studied 190,000 people, ages 45 to 75, for seven years. Those who ate the most processed meat (bacon, ham, cold cuts) had a 68% higher risk of pancreatic cancer than those who ate the least.

"Most" was defined as at least 0.6 ounce processed meat, 1-ounce beef or 0.3-ounce pork per 1,000 calories consumed.

The USDA actually tried to ban sodium nitrite in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. Meat processors responded by saying that since nitrite inhibited the growth of bacteria which caused botulism, the benefits out-weighed the risks.

It is important to know that there are safer ways to inhibit the growth of botulism spores but these alternatives don't improve the color or flavor of meat. The danger of botulism can be checked by proper refrigeration and cooking. Apparently the botulism spores germinate at a slow rate and refrigeration retards this growth. The meat industry concedes this point while quickly pointing out that consumers may not be as careful about refrigeration as it is. Nitrite does not destroy the spores but simply retards their germination. Dr. Ross Hume Hall describes an experiment in which bacon was held at 26 degrees Celsius (80F). The spores did not reach a toxic level (at which botulism poisoning would occur) until the tenth day. If the bacon had been refrigerated, it would have retarded the growth for an even longer period. Hall feels that consumers would agree to have meat marked with throw-away dates.

I don't know about you, but I would rather have an earlier expiration date, especially if it would mean putting an end to sodium nitrite in our food.

Expectant mothers should avoid consuming meats that contain sodium nitrite due to the greatly heightened risk of brain tumors in infants. Parents should also be warned to avoid feeding their children products that contain sodium nitrite, including all popular hot dogs, bacon, jerkies, breakfast sausages and pizzas made with pepperoni or other processed meats. Sodium nitrite is especially dangerous to fetuses, infants and children.

Sadly, nearly all school lunch programs currently serve schoolchildren meat products containing sodium nitrite. Hospital cafeterias also serve this cancer-causing ingredient to patients. Sodium nitrite is found in literally thousands of different menu items at fast food restaurants and dining establishments. The use of this ingredient is widespread and it's part of the reason we're seeing skyrocketing rates of cancer in every society that consumes large quantities of processed meats.

When you are in the store, look for nitrite-free and nitrate-free meat products, which are far healthier alternatives. The other alternative is to cook your own chicken and turkey to use for lunchmeats. When you make it yourself, you are guaranteed that it isn't prepared with sodium nitrite.

.
 
Volunteer at the Chandler Boys and Girls Club PDF Print E-mail
Thursday, August 26, 2010
We will need some hands to help us conduct another nutrition class at the Chandler Boys and Girls Club in Arizon this fall.

The classes are four consecutive Mondays: October 25th, November 1st, November 8th, and November 15th from 4:30 pm to 5:30 pm.

There will be a pre-meeting all volunteers need to attend. It's Tuesday, October 19th from 3:30 pm - 4:30 pm. After or before the meeting we'll need for volunteers to get their fingers printed at the Chandler facility. It's a policy of the facility and doesn't take long. The address is 300 E. Chandler Blvd. Chandler, Arizona 85225.

For those that don't live in Arizona but are interested in helping us in this way, we are developing a process for training people to teach these classes in your area.

For those interested in volunteering either at the Chandler facility or outside Arizona, please contact Michael McCaffrey of the Center for Processed-Free Living at michael@processedfreeliving.org.

 
Wanna Help Fight Childhood Obesity in Arizona? PDF Print E-mail
Written by Michael McCaffrey   
Saturday, July 31, 2010

For those who live in Arizona and are interested in being an active part of fighting childhood obesity - picture this.

You actively working with stakeholders at a local school to make improvements in the school's nutrition, physical activity, and tobacco use prevention.

This could be you, and the State of Arizona Department of Education received a federal grant so it needs many of you to do this - a total of 16 "School Health Index Facilitator" positions are available.

Now, be advised, the pay for this position is not at all a salary; it's more of a stipend. But you get training and it could give you new experience in the health and obesity prevention area. Your goal is to encourage each school to establish it's own health advisory board and help them complete the School Health Index self-assessment.

One would need flexibility in their current work to do this position, which program leaders say is only a few visits and some phone calls per school. Also, it's only a one-year project ending October or November 2011.

For those interested, the official document on the position is: http://www.centerforprocessedfreeliving.org/documents/SHI_Facilitator_Info.pdf

For those who are really interested, here's the application: http://www.centerforprocessedfreeliving.org/documents/SHI_Facilitator_Application.pdf

Deadline is September 10th, 2010, so don't delay. Contact information is on the application. Good luck!

 
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