Corn refiners are pouring it on....

noobiechickenlady

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AnnaRaven said:
abifae said:
I do not mind the CONCEPT of GMO. I mind the extent, the lack of disclosure, and the disregard for consequences.

It's very possible GMO is the only way we'll get foods that will grow in space when we jettison ;) So I don't mind them.

But if you are mixing things, not knowing the results for a generation or 2, you need to let people choose.

I don't mind that it'll take a generation or so to fully get results. That's fine. That's how you learn. But if I don't wanna participate in your experiment, I should be able to opt out.
:thumbsup
Me 3! :clap
 

valmom

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txhomegrown said:
I thought sugar was one of the basic food groups.
You know:

Meat
Potatoes
Salt
Grease
Sugar
Alcohol
Tobacco

Well, maybe not the last one.
But, but, you left out chocolate! That one is actually good for you. Antioxidants and all that. :D

Cutting out HFCS was not an easy thing for us- food shopping changed drastically! No more crackers, bread, rolls, cereal- but we are managing it. Now, unfortuantely, even organic won't mean what it should- makes me wonder if HFCS will find its way into organic foods.
 

abifae

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HFCS is organic if the corn put in is organic, right??
 

Wifezilla

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Organic HFCS? Isn't that like jumbo shrimp or honest government?
 

Wallybear

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Educate me please. I do not understand this issue. What makes corn syrup bad?
 

Wifezilla

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Go to the previous page and click on the 3 articles I linked to. There is more (like mercury content of hfcs), but those will get you started.
 

Wallybear

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thank you. First question I have. When they extract the syrup from the corn do they change it chemically in any way or do they just extract it?
 

Wifezilla

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Corn Syrup...
"Formerly, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, corn syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.[5][6]

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE)."
http://en.wikipedia.org/wiki/Corn_syrup

High Fructose Corn Syrup...
"High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes that change some of the glucose into fructose. The resulting syrup (after enzyme conversion) contains approximately 42% fructose and is HFCS 42. The 42% fructose is then purified to 90% fructose, HFCS90. To make HFCS 55, the HFCS 90 is mixed with HFCS 42 in the appropriate ratios to form the desired HFCS 55. The enzyme process that changes the 100% glucose corn syrup into HFCS 42 is as follows:

1. Cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides.
2. Glucoamylase - which is produced by Aspergillus, a fungus, in a fermentation vat breaks the sugar chains down even further to yield the simple sugar glucose.
3. Xylose isomerase (aka glucose isomerase) converts glucose to a mixture of about 42% fructose and 5052% glucose with some other sugars mixed in.

While inexpensive alpha-amylase and glucoamylase are added directly to the slurry and used only once, the more costly xylose-isomerase is packed into columns and the sugar mixture is then passed over it, allowing it to be used repeatedly until it loses its activity. This 4243% fructose glucose mixture is then subjected to a liquid chromatography step, where the fructose is enriched to about 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Most manufacturers use carbon adsorption for impurity removal. Numerous filtration, ion-exchange and evaporation steps are also part of the overall process."
http://en.wikipedia.org/wiki/High-fructose_corn_syrup
 

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