Much of High Fructose Corn Syrup Contaminated with Mercury, New Study Finds

Monday, January 26, 2009 Posted by Janelle Sorensen

Mercury was found in nearly 50 percent of tested samples of commercial high fructose corn syrup (HFCS), according to a new article published today in the scientific journal, Environmental Health. A separate study by the Institute for Agriculture and Trade Policy (IATP) detected mercury in nearly one-third of 55 popular brandname food and beverage products where HFCS is the first or second highest labeled ingredient—including products by Quaker, Hershey’s, Kraft and Smucker’s.
HFCS use has skyrocketed in recent decades as the sweetener has replaced sugar in many processed foods. HFCS is found in sweetened beverages, breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments.
On average, Americans consume about 12 teaspoons per day of HFCS. Consumption by teenagers and other high consumers can be up to 80 percent above average levels.
“Mercury is toxic in all its forms,” said IATP’s David Wallinga, M.D., and a co-author in both studies. “Given how much high fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the FDA to help stop this avoidable mercury contamination of the food supply.”
In the Environmental Health article, Dufault et al. found detectable levels of mercury in nine of 20 samples of commercial HFCS. Dufault was working at the U.S. Food and Drug Administration when the tests were done in 2005. She and co-authors conclude that possible mercury contamination of food chemicals like HFCS was not common knowledge within the food industry that frequently uses the sweetener. While the FDA had evidence that commercial HFCS was contaminated with mercury four years ago, the agency did not inform consumers, help change industry practice or conduct additional testing.
For its report “Not So Sweet: Missing Mercury and High Fructose Corn Syrup” IATP sent 55 brand-name foods and beverages containing HFCS as the first or second ingredient to a commercial laboratory to be tested for total mercury. Nearly one in three products tested contained detectable mercury. Mercury was most prevalent in HFCScontaining dairy products, followed by dressings and condiments.
In making HFCS, caustic soda is used, among other things, to separate corn starch from the corn kernel. For decades, HFCS has been made using mercury-grade caustic soda produced in industrial chlorine (chlor-alkali) plants. The use of mercury cells to produce caustic soda can contaminate caustic soda, and ultimately HFCS, with mercury.
“The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury,” said Dr. Wallinga. “The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients.”
While most chlorine plants around the world have switched to newer, cleaner technologies, many still rely on the use of mercury cells. In 2005, 90 percent of chlorine production was mercury-free, but just 40 percent of European production was mercury-free. Four U.S. chlor-alkali plants still rely on mercury cell technology. In 2007, then-Senator Barack Obama introduced legislation to force the remaining chlor-alkali plants to phase out mercury cell technology by 2012.

The Madeleine Catholic School

We are so excited to be serving this school today. They get to eat Organic Penne Pasta Bake with Mozzarella Cheese, Organic Red Delicious Apples and Organic Baby Carrots with All Natural Ranch Dressing! Luuuuuucky! We cannot wait to hear what children at the Madeleine School have to say about their gourmet lunch.

Three more new dishes reported to be a sucess!

This week all of the Organic Fresh Fingers' kids tried 3 new dishes and so far the feedback is.....YUMMY!
Creole Red Beans and Rice
Yakisoba Noodle Stir Fry
Pasta Bake with fresh Mozzarella

We have 9 brand new items on the winter rotation and we are 4 for 4 in the taste testing...nice work Chef Kurt!

Thank you for all your feedback - and congratulations on eating fresh, nutritious, local, natural and organic food from Organic Fresh Fingers!

Menu for the Future

The first gathering of this guided discussion group was last night (there will also be a Sat. group). We have a wonderful group of people participating and I am very excited about our upcoming topics.

Next week: What's Eating America?

Session Goals:

Examine the sense of confusion and anxiety often associated with food in our culture

Explore ways in which food connects us to tradition, place and one another

Consider our own place in the global food system

Trillium Charter School Sensory Testing

Next Thursday, Organic Fresh Fingers will be conducting a senory testing in partnership with the Oregon Department of Agriculture and the Oregon State University Extension Office.

Organic Fresh Fingers: Cheesy Mac vs Mac-y Cheese

Will the healthier version prevail? Will kids eat a healthier version? Stay tuned for the results of this test!

New Year, New Menu

Chef Kurt has come up with some great warm dishes to get us through the cold winter. His kid friendly curry has become a HUGE hit.....we heard you, loyal customers, the kids LOVE this dish. Way to go Kurt! We cannot wait to try the Tamale Pie and Eggplant Parmesan - always fresh, always delicious and local whenever possible. Keep checking in for our Fresh N' Local school menus! As always, we are open to your ideas. Submit and recipe and we will consider it for our next menu rotation!

Fresh, Local, Natural and Organic Food....at School!

Having a hard time believing it's true? Assume that your child's school cannot afford high quality, nutritious foods......think again. At Organic Fresh Fingers, we have many exciting ways to help you increase enrollment, cut your food costs AND provide high quality, natural, organic and local foods. CALL US TODAY TO FIND OUT HOW 503-371-1108.

Interested in how we can help your school or daycare create a zero waste lunch period.....it's what we do, let us help :o)

Confused about how to comply with and get reimbursed for food under the USDA Child and Adult Food Program or National School Lunch Program....let us manage the paperwork for you!

Tired of doing meal planning, shopping, cooking and serving all while trying to keep it healthy and cost effective? We can help! Let us handle the food while you get back to running your daycare or school.

CALL NOW and we will tell you how to get free breakfast at your school for a week!