Huff Po: Agricultural industry wants to change the name of High Fructose Corn Syrup

EMILY FREDRIX | 09/14/10 10:34 AM | AP

A television advertisement from the Corn Refiners Association, says it  want to adopt 'corn sugar' as a new name. This will take at least two years for the name cahnge to work its way through the government.

Archer Daniels Midland Inc. lobbied the Nixon administration to raise tariffs on foreign sugar to make the price of HFCS attractive. HFCS is produced by a process that is similar to the one used for Ethanol.

In the U.S., HFCS is among the sweeteners that have primarily replaced sucrose (table sugar), due to governmental subsidies of U.S. corn and an import tariff on foreign sugar (Wikipedia).

More research is needed on HFCS according to the AMA. Childhood obesity greatly increased after HFCS was approved for consumption.

Karo (R) syrup is primarily dextrose and is called corn syrup.

In Canada in Canada HFCS is produced differently. Corn syrups undergo enzymatic processing to convert its glucose into fructose. This is then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness.

This is how HFCS is produced in the US according to Wikipedia:

 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 most of the glucose into fructose.

The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is HFCS 90. To make the other common forms of HFCS (HFCS 55 and HFCS 42) the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS.

The enzyme process that changes the 100% glucose corn syrup into HFCS 90 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 50–52% glucose with some other sugars mixed in. 
4. Numerous filtration, ion-exchange and evaporation steps are also part of the overall process.

Rightardia would suggest the industry idea is a bad one. It would be easier to reduce the tariffs on foreign sugar than to rename a product, that the public is rejecting, to increase sales.

source: http://www.huffingtonpost.com/2010/09/14/corn-sugar-high-fructose-corn-syrup_n_716007.html

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Hystrical Raisins: The Incredible Inedible Egg!

From The Washington Post:

The Iowa egg producer that federal officials say is at the center of a salmonella outbreak and recalls of more than a half-billion eggs has repeatedly paid fines and settled complaints over health and safety violations.

The egg producer has been charged with maintaining a “sexually hostile work environment” to abusing the hens that lay the eggs.

In the past 20 years, according to the public record, the DeCoster family operation, one of the 10 largest egg producers in the country, has remained in business after a  string of reprimands, penalties and complaints about its performance in several states.

You can tell the owner is a 'real Christian' by the large cross he is wearing on his lapel!

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Food Stamp stimulus is working

The Economic Stimulus gave an extra US$80 per month to food stamp recipients. Starting in April, a family of four on food stamps received an extra $80 month - from $525 to $606.

The Department of Agriculture estimates that every $5 of food stamp spending results in $9.20 worth of economic activity. What's missing from the bill is the least effective ways to stimulate the economy: corporate tax cuts that only return 30 cents on the dollar and capital gains tax cuts that return 37 cents according to Moody's.  Such tax cuts form the basis of supply side economics.

http://www.madison.com/post/blogs/dailybriefing/438701

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