Recent Comments:
Review: Skinny Cow Ice Cream Sandwiches {That's Fit}
Nov 30th 2010 11:23AM High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.
According to the American Dietetic Association (ADA), “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.”
Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
As many dietitians agree, all sugars should be consumed in moderation as part of a balanced lifestyle.
Consumers can read the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Mommy-Blogger Backlash Over HFCS {Slashfood}
Oct 13th 2010 5:55PM Jessica, we are providing a link to the webinar that is being talked about, so everyone can see the content that was included. We are being completely transparent and note this on the page where the webinar is located.
Nanette, thank you for updating the article – one more thing I wanted to clarify that we did not mention to Clare over the phone. We did not provide links or keywords for this educational effort. We did give the bloggers the option to send in questions, and also provided the webinar for archive purposes for their reference. All attendees were notified that they could reach out to us with any questions. They then were compensated for their time to write a blog post on what they learned in their own words – we did not require the bloggers to add specific content or links, nor was this an advertorial.
Thank you again,
Therese Pompa, Social Media Manager, CRA
High-Fructose Corn Syrup vs. Sugar: This Week on AOL Health {That's Fit}
Apr 29th 2010 9:45PM We agree, as do many dietitians, that all sugars should be consumed in moderation as part of a balanced lifestyle.
Unfortunately, the debate on high fructose corn syrup is peppered with confusing studies. We would like to share what nutrition experts have said about the Princeton study with your readers so they can be fully informed before accepting the results. “This study is poorly designed and poorly controlled and does not prove or even suggest that HFCS is more likely to lead to obesity than sucrose [table sugar].” Karen Teff, Ph.D., Associate Director, Institute for Diabetes, Obesity & Metabolism, University of Pennsylvania School of Medicine bit.ly/bkD52b
More comments from nutrition professionals and information on the Princeton study are available at bit.ly/9SjRaS.
Whether from cane, beets, or corn, a sugar is a sugar. We would also encourage readers to consider what nutrition experts have to say about high fructose corn syrup. bit.ly/bkD52b
You can also learn more about high fructose corn syrup at SweetSurprise.com.
Audrae Erickson, Corn Refiners Association
Debunking the Myth of 'Cheap' Fast Food {Politics Daily}
Sep 18th 2009 5:18PM Manufacturers of corn sweeteners do not receive government subsidies. Our industry buys corn on the open market at the prevailing market price.
High fructose corn syrup, sugar, and several fruit juices are all nutritionally the same.
High fructose corn syrup is simply a kind of corn sugar. It has the same number of calories as sugar and is handled similarly by the body.
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”
According to the American Dietetic Association, “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.”
Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Sparkling Shiraz, Anyone? {Luxist}
Jun 15th 2009 6:07PM High fructose corn syrup may have a complicated-sounding name, but it’s essentially a corn sugar that is nutritionally the same as table sugar.
High fructose corn syrup is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram).
Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Innovative ways to stimulate the economy: Subsidize small farmers, not corporate farms {Daily Finance}
Apr 13th 2009 5:56PM High fructose corn syrup may have a complicated-sounding name, but it's actually a simple sweetener, made from corn, that is nutritionally the same as sugar.
Manufacturers of corn sweeteners do not receive government support payments. Our industry buys corn on the open market and has been faced with above average corn prices due to increased demand for corn.
High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it keeps food fresh, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades. In salad dressings and spaghetti sauce, it improves flavor by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”
Even former critics of high fructose corn syrup dispel long-held myths and distance themselves from earlier speculation about the sweetener’s link to obesity as the American Journal of Clinical Nutrition releases its 2008 Vol. 88 supplement's comprehensive scientific review.
Many confuse scientific research about distinctly different sweeteners, treating studies involving pure fructose as if they involved high fructose corn sweetener, which they do not. Peer reviewed research has shown that high fructose corn syrup and sugar are handled similarly by the body and have similar metabolic effects.
High fructose corn syrup is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram).
Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Thirsty for real sugar, Christians keep buying up all the Kosher Coke {WalletPop}
Apr 10th 2009 1:38PM There is no nutritional benefit gained by replacing high fructose corn syrup with another caloric sweetener. High fructose corn syrup is a natural sweetener made from corn, is functionally superior to sugar, equally sweet, has the same number of calories, and is handled similarly by the body.
High fructose corn syrup may have a complicated-sounding name, but it's actually a simple sweetener, made from corn, that is nutritionally the same as sugar. Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it keeps food fresh, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades. In salad dressings and spaghetti sauce, it improves flavor by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”
Many confuse scientific research about distinctly different sweeteners, treating studies involving pure fructose as if they involved high fructose corn sweetener, which they do not. Peer reviewed research has shown that high fructose corn syrup and sugar are handled similarly by the body and have similar metabolic effects.
Consumers can read the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Can You Do The Can-Can, Flabby-Ab Habit and More - February 18 to February 24 {That's Fit}
Feb 25th 2009 4:07PM The Institute for Agriculture and Trade Policy report and the journal article it references fail to meet scientific standards for serious research and published literature. It would be wrong to conclude that there is any kind of food risk based on these reports.
No mercury or mercury-based technology is used in the production of high fructose corn syrup in North America.
In 1983, the U.S. Food and Drug Administration formally listed high fructose corn syrup as safe for use in food and reaffirmed that decision in 1996.
It is important to put these questionable findings into context. The mercury levels cited by these reports are far below levels of concern set by the federal government. For example, EPA sets limits for mercury in water at two parts per billion. In comparison, the authors measured levels at parts per trillion in foods with high fructose corn syrup. Trace amounts of mercury can be found in the air, water, soil, and many other foods. The authors admit that they cannot determine the source of the mercury cited in the report. The reports are also based on outdated information.
ChemRisk, Inc., a scientific consulting firm, examined the recent report by the Institute for Agriculture and Trade Policy (IATP), "Not So Sweet: Missing Mercury and High Fructose Corn Syrup," and the Environmental Health journal report "Mercury from chlor-alkali plants: measured concentrations in food product sugar," by Dufault et al., 2009. The full analysis can be found at http://www.hfcsfacts.com/HFCS-Mercury-Study-Outdated.html
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose corn syrup does not appear to contribute to obesity more than other caloric sweeteners.”
Even former critics of high fructose corn syrup dispel long-held myths and distance themselves from earlier speculation about the sweetener’s link to obesity as the American Journal of Clinical Nutrition releases its 2008 Vol. 88 supplement's comprehensive scientific review.
Many confuse pure “fructose” with “high fructose corn syrup,” a sweetener that never contains fructose alone, but always in combination with a roughly equivalent amount of a second sugar (glucose). Recent studies that have examined pure fructose - often at abnormally high levels - have been inappropriately applied to high fructose corn syrup and have caused significant consumer confusion.
Consumers can see the latest research and learn more about high fructose corn syrup at www.HFCSfacts.com and www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Holistic News Bites: Mercury in High Fructose Corn Syrup (Soda! Candy!) {That's Fit Canada}
Feb 25th 2009 4:05PM The Institute for Agriculture and Trade Policy report and the journal article it references fail to meet scientific standards for serious research and published literature. It would be wrong to conclude that there is any kind of food risk based on these reports.
No mercury or mercury-based technology is used in the production of high fructose corn syrup in North America.
In 1983, the U.S. Food and Drug Administration formally listed high fructose corn syrup as safe for use in food and reaffirmed that decision in 1996.
It is important to put these questionable findings into context. The mercury levels cited by these reports are far below levels of concern set by the federal government. For example, EPA sets limits for mercury in water at two parts per billion. In comparison, the authors measured levels at parts per trillion in foods with high fructose corn syrup. Trace amounts of mercury can be found in the air, water, soil, and many other foods. The authors admit that they cannot determine the source of the mercury cited in the report. The reports are also based on outdated information.
ChemRisk, Inc., a scientific consulting firm, examined the recent report by the Institute for Agriculture and Trade Policy (IATP), "Not So Sweet: Missing Mercury and High Fructose Corn Syrup," and the Environmental Health journal report "Mercury from chlor-alkali plants: measured concentrations in food product sugar," by Dufault et al., 2009. The full analysis can be found at http://www.hfcsfacts.com/HFCS-Mercury-Study-Outdated.html
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that high fructose corn syrup does not appear to contribute to obesity more than other caloric sweeteners.
Even former critics of high fructose corn syrup dispel long-held myths and distance themselves from earlier speculation about the sweeteners link to obesity as the American Journal of Clinical Nutrition releases its 2008 Vol. 88 supplement's comprehensive scientific review.
Many confuse pure fructose with high fructose corn syrup, a sweetener that never contains fructose alone, but always in combination with a roughly equivalent amount of a second sugar (glucose). Recent studies that have examined pure fructose - often at abnormally high levels - have been inappropriately applied to high fructose corn syrup and have caused significant consumer confusion.
Consumers can see the latest research and learn more about high fructose corn syrup at www.HFCSfacts.com and www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
2009 comebacks: Spam {WalletPop}
Jan 26th 2009 11:06PM High fructose corn syrup may have a complicated-sounding name, but it's actually a simple sweetener, made from corn, that is nutritionally the same as sugar.
Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”
Even former critics of high fructose corn syrup dispel long-held myths and distance themselves from earlier speculation about the sweetener’s link to obesity as the American Journal of Clinical Nutrition releases its 2008 Vol. 88 supplement's comprehensive scientific review.
Many confuse pure “fructose” with "high fructose corn syrup," a sweetener that never contains fructose alone, but always in combination with a roughly equivalent amount of a second sugar (glucose). Recent studies that have examined pure fructose - often at abnormally high levels - have been inappropriately applied to high fructose corn syrup and have caused significant consumer confusion.
Consumers can see the latest research and learn more about high fructose corn syrup at www.HFCSfacts.com and www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
