re: Debate About Dangers of High-Fructose Corn Syrup

Michael0156 — Sun, 15 Feb 2009 07:15:45 GMT

There is a link between HFCS toxins and the L-tryptophan poisoning in 1989. Corn starch goes through three stages of processing using three enzymes that are created with gene altered bacteria. To get the enzymes bacterial cell walls have to be destroyed. One way is with chemical solvents, another is with electricity and lastly glass beads mechanically crush them. Cell walls have poison called endotoxin. Companies like Novozymes try to extract the various enzymes needed from the toxic soup. There is ALWAYS contamination from endotoxins to DNA fragments to genes that can be absorbed by other bacteria. In the first two stages of converting corn starch to HFCS enzyme slurries are added to first starch then corn syrup. Each step in the conversion process adds more contaminants. In the tryptophan poisoning of 1989 some people blame genetically engineered bacteria used in making tryptophan for creating new toxins that killed and permanently injured thousands of people in the USA and Canada. Some people blame reduction in filtering allowing the presence of excessive toxins that caused the poisoning. Somehow the toxins, whatever their source, caused the immune system to attack the nervous system causing debilitating pain. In HFCS many of the same toxins are present that caused the 1989 Tryptophan poisoning. With the average American consuming 56 pounds of this substance a year I am confident that enough of these toxins are being consumed to have significant effects on our bodies. Slight alteration of our immune systems is all it takes to make us susceptible to cancers or various immune-related "diseases", such as MS, psorias, allergies, fibromyalgia or arthritis etc. etc. This is an alarm bell I have not heard sounded yet, but one I feel needs to be investigated.

re: Debate About Dangers of High-Fructose Corn Syrup

desertdan — Fri, 04 Jul 2008 21:56:42 GMT

It is interesting to note that the FDA has prohibited addition of stevia to foods as an alternative sweetener. I understand Japan, and other countries, use it extensively in foods. I don't believe they have had many problems with stevia. I would be willing to bet the corn(sugar) industry has lobbied heavily (and lavishly) to prevent use of stevia and other natural alternative sweeteners. Why they permit genotoxins and brain-damaging compounds like aspartame to be used freely is one of the leading ethical conundrums.