Excuse me, there is Mercury in your Corn Syrup

So corn syrup, otherwise known as HFCS (High Fructose Corn Syrup) has gotten a lot of bad rap lately.  Corn syrup is in loads of processed foods and drinks contributing to obesity,diabetes, DNA damage, and unhealthy eating habits in the majority of Americans.  HFCS is made from the same type of corn crop that is used to make Ethanol used to fuel E-85 vehicles.  But recently, we may have yet another reason (like there aren’t enough) to avoid Corn Syrup.  In a recent TreeHugger piece, David Friedlander unveils the ugly truth about mercury in corn syrup:

According to a recent Mother Jones article, in 2004 when FDA researcher Renee Dufault found mercury in HFCS samples from leading manufacturers, they did what any agency looking to protect public health would do: they asked her to stop her inquiry.

The source of the mercury is thought to be lye, which is used to separate the cornstarch from the kernel. Many chemical companies make lye by pumping salt through large vats of mercury. That mercury-laced lye is most likely the same lye used in processing corn to make HFCS.

After the FDA tried to stymie Dufault’s inquiry, she decided pursue the matter further, sending the original 20 samples to be retested; nearly half of the samples contained mercury. This past January, Dufault published her findings in the peer-reviewed journal Environmental Health.

Read more…