Maybe we just shouldn’t eat high fructose corn syrup

By Jacqueline Diaz

In January 2009 Environmental Health published findings concluding that a process often used in the production of high fructose corn syrup (HFCS) creates a mercury presence in foods http://www.ehjournal.net/content/8/1/2. The study also found that the Food and Drug Administration (FDA) had found similar levels of mercury in HFCS samples in 2004 but apparently didn’t think it was important to share with the public.

Since January, the HFCS industry has been countering the study with their own facts and “studies”–because those should be unbiased right? Their own “expert” assessments have found “flaws” in the study conducted by eight reputable researchers including a neuroscientist and chemist. They’d prefer to stick to the “facts” produced by studies funded by big Ag groups and “independent” panels that profess HFCS as safe and equal to table sugar.