query: what are other names for high fructose corn syrup

pos: High-fructose corn syrup in lieu of HFCS, although they still sell HFCS-sweetened products. High-fructose corn syrup High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965.

pos: High-fructose corn syrup High-fructose corn syrup High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar,

pos: Sugar beet until it has a consistency similar to that of honey. No other ingredients are used. In Germany, particularly the Rhineland area, this sugar beet syrup (called "Zuckerrüben-Sirup" or "Zapp" in German) is used as a spread for sandwiches, as well as for sweetening sauces, cakes and desserts. Commercially, if the syrup has a dextrose equivalency (DE) above 30, the product has to be hydrolyzed and converted to a high-fructose syrup, much like high-fructose corn syrup, or isoglucose syrup in the EU. Many road authorities in North America use desugared beet molasses as de-icing or anti-icing products in winter control operations.

pos: Mountain Dew Indiana markets. In its primary market of the United States, the ingredient composition of Mountain Dew is listed as: "carbonated water, high-fructose corn syrup (in much of the U.S.), concentrated orange juice, citric acid, natural flavors, sodium benzoate, caffeine, sodium citrate, erythorbic acid, gum arabic, Ethylenediaminetetraacetic acid, brominated vegetable oil, and yellow 5." The ingredient makeup of Mountain Dew varies based on the country of production. For example, in Canada, the sweetener listed is "glucose-fructose" (another name for high-fructose corn syrup), and until 2012, it was caffeine-free by default. Brominated vegetable oil, which is found in about 10% of all

neg: Public relations of high fructose corn syrup from – corn." The association, however, did not provide clarification as to a change in what the FDA already considers corn sugar, i.e., dextrose or any of the other corn-derived sugars such as corn syrup and maltodextrin. "TIME" stated that the CRA's decision to change the name of HFCS was because HFCS had such a bad reputation. In response to the proposed name change, "The New York Times" ran an article asking nutrition experts what they would suggest as appropriate names for HFCS. Three of the five experts recommended alternate names, including Michael Pollan who suggested "enzymatically altered corn glucose".

neg: Corn syrup maintains a food's freshness. Corn syrup (or HFCS) is the primary ingredient in most brands of commercial "pancake syrup", as a less expensive substitute for maple syrup. In the United States, cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks. Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production. HFCS is a variant in which other enzymes are used

neg: History of sugar American consumed approximately of high-fructose corn syrup in 2008, versus of sucrose. In recent years it has been hypothesized that the increase of high-fructose corn syrup usage in processed foods may be linked to various health conditions, including metabolic syndrome, hypertension, dyslipidemia, hepatic steatosis, insulin resistance, and obesity. However, there is to date little evidence that high-fructose corn syrup is any unhealthier, calorie for calorie, than sucrose or other simple sugars. The fructose content and fructose:glucose ratio of high-fructose corn syrup do not differ markedly from clarified apple juice. Some researchers hypothesize that fructose may trigger the process by which

neg: Public relations of high fructose corn syrup the public health concerns cited were those individuals with hereditary fructose intolerance or fructose malabsorption, who have been advised to avoid ingredients that contain fructose. While individuals with fructose allergies have associated "corn sugar" (dextrose) to be an acceptable ingredient to their health when "high fructose corn syrup" is not, changing the name of HFCS to "corn sugar" could put these individuals at risk. Public relations of high fructose corn syrup Critics and competitors of high fructose corn syrup (HFCS), notably the sugar industry, have for many years used various public relations campaigns to claim the sweetener causes certain health

neg: Added sugar been positively associated with multiple measures known to increase the risk of cardiovascular disease for adolescents as well as adults. Added sugars are also a risk factor for type 2 diabetes and high blood pressure, as well as increase in body weight and obesity. In the United States, the most popular types of added sugar are sucrose and high-fructose corn syrup, both primarily composed of about half glucose and half fructose. Other types of added sugar include: all types of beet and cane sugars, all types of corn syrup (including solids), malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid

neg: High-maltose corn syrup the concern about the health effects of high fructose corn syrup. High-maltose syrups produced from corn are gluten-free, but certain syrups produced from wheat or barley may contain small amounts of gluten. It is unclear whether this can have significant effects in celiac disease. High-maltose corn syrup High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label "high",

neg: Public relations of high fructose corn syrup fructose...High-fructose corn syrup just doesn't exist in nature." However, Jacobson also stated out: "The special harmfulness of high-fructose corn syrup has become one of those urban myths that sounds right, but is basically wrong. Nutritionally, high-fructose corn syrup and sucrose may be identical." Since HFCS is present in a "staggering" amount of food in the US, and in most foods marketed to children, there are doubts as to whether it can be consumed in moderation: A March 21, 2009 "The New York Times" article said that some food companies and restaurants were using sugar in their product as a selling

neg: Fuze Beverage other previous assertions that Fuze products may help consumers avoid cancer, heart disease, colds, flu, and infections of the lungs and kidneys. Some consumers may choose Fuze products over other drinks because they wish to avoid high-fructose corn syrup (HFCS), which has been tentatively linked to obesity and diabetes; the alternative sweetener used in Fuze is crystalline fructose, which is chemically distinct from HFCS, although it is produced by allowing the fructose to crystallize "from a fructose-enriched corn syrup". Since crystalline fructose is about 5.0% sweeter than high-fructose corn syrup, it adds fewer calories to a sweetened food or drink

neg: Glucose syrup thus maintains a food's freshness). Glucose syrup is also widely used in the manufacture of a variety of candy products. In the United States, domestically produced corn syrup and high-fructose corn syrup (HFCS) are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to increase profit margins. Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is

neg: Snapple to Cadbury Schweppes for $1.45 billion in September 2000. It was spun off in May 2008 to its current owners. Starting in May 2009, Snapple was made with sugar, not high fructose corn syrup. However, in certain areas, the older formula is still sold in stores, but this is becoming increasingly rare. In 2009, a consumer lawsuit was brought against Snapple in California. The suit alleged the drinks contained unhealthy ingredients such as high fructose corn syrup and deceptive names on labels that lead consumers to believe that certain healthy elements are in the drinks that are not really present.

neg: Public relations of high fructose corn syrup Public relations of high fructose corn syrup Critics and competitors of high fructose corn syrup (HFCS), notably the sugar industry, have for many years used various public relations campaigns to claim the sweetener causes certain health conditions, despite the lack of scientific evidence that HFCS differs nutritionally from sugar. The HFCS industry has tried to respond to these campaigns with their own efforts. In May 2006, the Center for Science in the Public Interest (CSPI) threatened to file a lawsuit against Cadbury Schweppes for labeling 7 Up as "All Natural" or "100% Natural", despite the presence of high-fructose corn syrup.

neg: Public relations of high fructose corn syrup addition, the Coca-Cola bottling plant in the Lehigh Valley, Pennsylvania, and most Coca-Cola bottling plants in Europe also uses sucrose. Sucrose-based Mexican imports of Coca-Cola and other soft drinks are getting increasing penetration into US markets. In May 2010, Hunt's removed high-fructose corn syrup from its ketchup due to buyer preference as a result of health concerns, but has since put High Fructose Corn Syrup back in their ketchup. Heinz now offers a ketchup made with sugar instead of HFCS called "Simply Heinz." Popular campaigns by nutritional experts and belief by a rapidly increasing faction of the consuming public in

neg: Public relations of high fructose corn syrup counter to his efforts. The article includes links to Ivan's Facebook page and a study on HFCS. On September 14, 2010, the Corn Refiners Association applied for permission to use the name "corn sugar" in place of "high-fructose corn syrup" on food labels for products sold in the United States. According to a press release, "Consumers need to know what is in their foods and where their foods come from and we want to be clear with them," said CRA president Audrae Erickson. "The term 'corn sugar' succinctly and accurately describes what this natural ingredient is and where it comes

neg: History of sugar United States significantly increased the cost of imported sugar and U.S. producers sought cheaper sources. High-fructose corn syrup, derived from corn, is more economical because the domestic U.S. price of sugar is twice the global price and the price of corn is kept low through government subsidies paid to growers. High-fructose corn syrup became an attractive substitute, and is preferred over cane sugar among the vast majority of American food and beverage manufacturers. Soft drink makers such as Coca-Cola and Pepsi use sugar in other nations, but switched to high-fructose corn syrup in the United States in 1984. The average

neg: Agave nectar as its primary sugar, agave syrup (56% fructose) is similar in fructose content to high-fructose corn syrup (55% fructose content), the most common sweetener used in US manufactured beverages. In a tablespoon amount (about 25 ml or grams), agave syrup supplies 78 calories, an amount similar to the value per tablespoon for high-fructose corn syrup (70 calories). Agave nectar Agave nectar (more accurately, agave syrup) is a sweetener commercially produced from several species of agave, including "Agave tequilana" (blue agave) and "Agave salmiana". Agave syrup contains fructose as a carbohydrate providing sweetening properties. To produce agave syrup from the "Agave

neg: Sweetened beverage are beverages that contain any form of added sugars. Out of the entire diet, Americans add sugar to beverages more so than any other product. Sugar-Sweetened beverages or sugary drinks are the leading source of added sugars in the American diet. Added sugars include syrups and other caloric sweeteners. Other examples of added sugars, especially ones that can be listed as an ingredient, include brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high fructose corn syrup, honey, invert sugar, lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose, and turbinado sugar. The added sugar content is associated with several

neg: High-fructose corn syrup concerns, McDonald's announced they would be replacing all HFCS in their buns with sucrose (table sugar) and would cut out preservatives and other artificial additives from their menu items. Marion Gross, senior vice president of McDonald's stated, "We know that they [consumers] don't feel good about high-fructose corn syrup so we're giving them what they're looking for instead." Over the early 21st century, other companies such as Yoplait, Gatorade, and Hershey's also phased out HFCS, replacing it with conventional sugar because consumers perceived sugar to be healthier. Companies such as PepsiCo and Heinz have also released products that use sugar

neg: Corn syrup Corn syrup Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.

neg: History of sugar fats are formed, to a greater extent than other simple sugars. However, most commonly used blends of high-fructose corn syrup contain a nearly one-to-one ratio of fructose and glucose, just like common sucrose, and should therefore be metabolically identical after the first steps of sucrose metabolism, in which the sucrose is split into fructose and glucose components. At the very least, the increasing prevalence of high-fructose corn syrup has certainly led to an increase in added sugar calories in food, which may reasonably increase the incidence of these and other diseases. History of sugar Sugar was first produced from sugarcane

neg: My Coke Rewards codes from others. Second, it was pointed out that the Coca-Cola Company has other products besides Coca-Cola, including Minute Maid juice, Powerade, Powerade Zero and Dasani water, for those who do not wish to consume high amounts of high-fructose corn syrup or caffeine. Additionally, many grocery stores and discount stores offer Coca-Cola products (often imported) that are sweetened with sugar instead of high fructose corn syrup. Some customers further accused Coca-Cola of utilizing "bait-and-switch" tactics in the program. They claim that the prizes for which they had been saving are either constantly out of stock or are no longer available.

neg: Food security used to fatten livestock. Half of farmland is devoted to corn and soy, the rest is wheat. Soy and corn can be found in sweeteners like high fructose corn syrup. Over $19 billion during the prior 18 years to 2013 was spent to incent farmers to grow these crops, raising the price of fruits and vegetables by about 40% and lowering the price of dairy and other animal products. Little land is used for fruit and vegetable farming. Corn, a pillar of American agriculture for years, is now mainly used for ethanol, high fructose corn syrup and bio-based plastics. About

neg: High-maltose corn syrup High-maltose corn syrup High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label "high", the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%. By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is

neg: Colony collapse disorder not. Some researchers have attributed the syndrome to the practice of feeding high-fructose corn syrup (HFCS) to supplement winter stores. The variability of HFCS may be relevant to the apparent inconsistencies of results. One European writer has suggested a possible connection with HFCS produced from genetically modified corn. Other researchers state that colony collapse disorder is mainly a problem of feeding the bees a monoculture diet when they should receive food from a variety of sources/plants. In winter, these bees are given a single food source such as corn syrup (high-fructose or other), sugar and pollen substitute. In summer, they

neg: Agricultural policy led to market distortions, such as food processors using high fructose corn syrup as a replacement for sugar. High fructose corn syrup may be an unhealthy food additive, and, were sugar prices not inflated by government fiat, sugar might be preferred over high fructose corn syrup in the marketplace. The farmer population is approximately five percent of the total population in the E.U. and 1.7% in the U.S. The total value of agricultural production in the E.U. amounted to 128 billion euros (1998). About forty-nine percent of this amount was accounted for by political measures: 37 billion euros due to

neg: High-fructose corn syrup HFCS 42 to form HFCS 55. The enzymes used in the process are made by microbial fermentation. HFCS is 24% water, the rest being mainly fructose and glucose with 0–5% unprocessed glucose oligomers. The most common forms of HFCS used for food and beverage manufacturing contain fructose in either 42% ("HFCS 42") or 55% ("HFCS 55") amounts, as described in the US Code of Federal Regulations (21 CFR 184.1866). Commercial production of corn syrup began in 1864. In the late 1950s, scientists at Clinton Corn Processing Company of Clinton, Iowa, tried to turn glucose from corn starch into fructose, but

neg: Glucose When made from corn syrup, the final product is high fructose corn syrup (HFCS). Glucose is mainly used for the production of fructose and in the production of glucose-containing foods. In foods, it is used as a sweetener, humectant, to increase the volume and to create a softer mouthfeel. Various sources of glucose, such as grape juice (for wine) or malt (for beer), are used for fermentation to ethanol during the production of alcoholic beverages. Most soft drinks in the US use HFCS-55 (with a fructose content of 55% in the dry mass), while most other HFCS-sweetened foods in the

neg: Isomerase and ketoses. The conversion of glucose to fructose is a key component of high-fructose corn syrup production. Isomerization is more specific than older chemical methods of fructose production, resulting in a higher yield of fructose and no side products. The fructose produced from this isomerization reaction is purer with no residual flavors from contaminants. High-fructose corn syrup is preferred by many confectionery and soda manufacturers because of the high sweetening power of fructose (twice that of sucrose), its relatively low cost and its inability to crystallize. Fructose is also used as a sweetener for use by diabetics. Major issues of

neg: Fructose removing impurities; and concentrated by removing excess water. The end-product is 99.9%-pure sucrose. Sucrose-containing sugars include common table white granulated sugar and powdered sugar, as well as brown sugar. All data with a unit of g (gram) are based on 100 g of a food item. The fructose/glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose. Fructose is also found in the manufactured sweetener, high-fructose corn syrup (HFCS), which is produced by treating corn syrup with enzymes, converting glucose into fructose. The common designations for fructose

neg: Fructose malabsorption fructose corn syrup, however, one may find the production of special breads with a high inulin content, where inulin is a replacement in the baking process for the following: high fructose corn syrup, flour and fat. Because of the caloric reduction, lower fat content, dramatic fiber increase and prebiotic tendencies of the replacement inulin, these breads are considered a healthier alternative to traditionally prepared leavening breads. Though the touted health benefits may exist, sufferers of fructose malabsorption will likely find no difference between these new breads and traditionally prepared breads in alleviating their symptoms because inulin is a fructan, and,

neg: Public relations of high fructose corn syrup point in order to attract customers who prefer not to consume high-fructose corn syrup. As one example, the article cited Jason's Deli, a chain of delis with 200 restaurants in 27 states. The chain had replaced high-fructose corn syrup with sugar in everything except a few soft drinks. Daniel Helfman, a spokesman for the deli chain, was quoted as saying, "Part of this is a huge rebellion against HFCS... but part of it is taste." PepsiCo recently put forth a "throwback" version of Mountain Dew and Pepsi-Cola, designed to taste the same as these drinks did in the 1960s and

neg: Obesity and the environment years these ingredients have become a major component of everyday food products. In 1998 over 11,000 food products were introduced to Americans. Out of these products about 75 percent of them were candies, condiments, cereals, and beverages-all foods high in added high fructose corn syrup. Over the past thirty years, U.S. consumption of high fructose corn syrup increased over 1,000 percent. Unhealthy foods tend to be inexpensive when compared to their healthy counterparts. Because fruits and vegetables are not subsidized, the real cost of such crops have risen nearly 40 percent. On the other hand, the prices for soda, sweets,

neg: Fructose containing table sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients. Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars. The sugar contents of common fruits and vegetables are presented in Table 1. In general, in foods that contain free fructose,

neg: Glucose syrup Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. It was first made in 1811 in Russia. Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the

neg: Orangina but the operation was moved to Hialeah, Florida, United States, to be produced under license by Mott's LLP of Rye Brook, New York. Production of Orangina has since moved back to Canada, as Mott's is now part of Dr Pepper Snapple (now Keurig Dr Pepper). Orangina for the market in the United States is sweetened with high-fructose corn syrup, instead of regular sugar like original Orangina, while the product for the Canadian market is labeled as being sweetened with glucose fructose syrup, which is merely another name for high-fructose corn syrup. In Canada, Orangina is also imported by Canada Dry

neg: Ketchup percent acetic acid. Next is high fructose corn syrup, the sugars of which are made up of 42% fructose, 53% glucose, and 5% other polysaccharides and sugars. The next ingredient is corn syrup, the sugar of which is 100% glucose. Salt is the next ingredient listed and is composed of sodium and chloride ions. Spice, onion powder, and natural flavoring are the last ingredients on the list, meaning that they have the least percent weight. These three ingredients contribute to overall flavor of the product. Some ketchup in the U.S. is labeled "Fancy". This is a USDA grade, relating to

neg: King Corn (film) fructose corn syrup, an ingredient found in many cheap food products, including fast food. A study conducted at Princeton University found that the same amount of high fructose corn syrup consumed caused more of a weight gain in rats than regular table sugar. They identify that there is a correlation between the increasing obesity rate and the increasing production of corn syrup. With the new advancement and demand for corn, the traditional farming industry is being replaced by larger corporate farms. By creating the film, the two college friends hope to increase awareness about the consequences of excessive corn production.

neg: George Armour indicate that George Armour was closely related to Philip Danforth Armour include the following: For better or worse we have high-fructose corn syrup as a legacy to Armour's and the CBT's efforts for setting up grading standards for grains. Michael Pollan, American author, journalist, activist, and professor of journalism at the UC Berkeley wrote in his best-seller "The Omnivore's Dilemma": "Zea mays" is the predominant type of corn used to created high-fructose corn syrup. The CBT authorized the futures contract for wheat in 1865 - a world first. Today, futures are bought and sold for many commodities in exchanges around

neg: Corn Refiners Association artificial ingredients, has the same calories as sugar and is okay to eat in moderation.' The CRA received heavy criticism for calling HFCS "natural". In direct response to the commercials, Michael Jacobson, executive director of the Center for Science in the Public Interest stated: "High-fructose corn syrup starts out as cornstarch, which is chemically or enzymatically degraded to glucose and some short polymers of glucose. Another enzyme is then used to convert varying fractions of glucose into fructose...High-fructose corn syrup just doesn't exist in nature." In April 2008, an employee of the United States Food and Drug Administration declared HFCS

neg: Corn Refiners Association Corn Refiners Association The Corn Refiners Association (CRA) is a trade association based in Washington, D.C. and representing the corn refining industry in the United States. Corn refining encompasses the production of corn starch, corn oil, and high fructose corn syrup (HFCS). Members of the CRA include Archer Daniels Midland, Cargill, Ingredion, Roquette America, Inc. and Tate & Lyle Ingredients Americas. The CRA launched a public relations campaign in 2008 called “Changing the Conversation about High Fructose Corn Syrup” (HFCS). Initial commercials stated that HFCS was "natural". In more recent commercials characters state HFCS is 'made from corn, has no

neg: Hunt's whipped cream was originally also under the Hunt's banner. In May 2010, Hunt's ketchup temporarily removed high fructose corn syrup from its ingredients. The new ingredients were "tomatoes, sugar, vinegar, salt and other seasonings". The product changed back to high fructose corn syrup in May 2012. As of May 2017 the sugar based version has been available for some time in the US, labeled as 100% Natural Tomato Ketchup and in the specific sizes; 20 oz, 28 oz, 38.5 oz, and 62 oz. In December 2018, NFL quarterback Patrick Mahomes II signed an endorsement deal with Hunt's. Mahomes is well-known

neg: Renee Dufault his or her system, and impact the developing brain. Since the theory of "macroepigenetics" was originally introduced by Dufault, other researchers have found additional evidence to support the model. Dufault founded the Food Ingredient and Health Research Institute, a non-profit that advocates for food ingredient safety, better food and nutrition education and research. Since her retirement, Dufault has identified two separate ways that mercury can enter high fructose corn syrup and products containing high fructose corn syrup as well as the link between mercury and chronic health conditions such as diabetes, autism and ADHD. In 2017, she identified one reason

neg: Michael Pollan Washington State University's Common Reading Program in 2009–10. Pollan's discussion of the industrial food chain is in large part a critique of modern agribusiness. According to the book, agribusiness has lost touch with the natural cycles of farming, wherein livestock and crops intertwine in mutually beneficial circles. Pollan's critique of modern agribusiness focuses on what he describes as the overuse of corn for purposes ranging from fattening cattle to massive production of corn oil, high-fructose corn syrup, and other corn derivatives. He describes what he sees as the inefficiencies and other drawbacks of factory farming and gives his assessment of

neg: High-fructose corn syrup expensive substitute for maple syrup. Because of its similar sugar profile and lower price, HFCS has been used illegally to "stretch" honey. Assays to detect adulteration with HFCS use differential scanning calorimetry and other advanced testing methods. In the contemporary process, corn is milled to extract corn starch and an "acid-enzyme" process is used, in which the corn-starch solution is acidified to begin breaking up the existing carbohydrates. It is necessary to carry out the extraction process in the presence of mercuric chloride (0.01 M) in order to inhibit endogenous starch-degrading enzymes. High-temperature enzymes are added to further metabolize the

neg: Mexican Coke levels similar to other soft drinks sweetened with high-fructose corn syrup. Most of the Mexican Coke exported to the United States is made with cane sugar, while some Mexican bottlers may use high-fructose corn syrup for drinks intended for sale in Mexico. Therefore, while most of the Coca-Cola labeled "Mexican" in the United States is made with cane sugar, this is not true of all Coca-Cola sold in Mexico. Coca-Cola opened its first bottling franchise in Mexico in the 1920s with Grupo Tampico, and then Grupo ARMA. Monterrey-based FEMSA is currently the largest Coca-Cola bottler in Mexico, along with most

neg: Sierra Mist sucrose instead of high-fructose corn syrup. In Fall 2014, Stevia was added as an adjunctive sweetener. On December 18, 2015, Pepsi announced that the name of Sierra Mist would be changing to Mist Twst at an unknown point in spring 2016, in line with Pepsico's sponsorship agreement with the NBA, which replaced Coca-Cola's previous sponsorship and its broad campaign with the league for Sprite. The name change was officially made in late March 2016. In Summer 2018, the Mist Twst brand reverted to Sierra Mist. From 2000 until 2010 Sierra Mist was sweetened with high-fructose corn syrup, and its other

neg: Public relations of high fructose corn syrup Association website. 2010 Corn Refiners Association ads feature parents walking through a corn field, talking about children's nutrition concerns and being confused by recent HFCS information. So they consulted "medical and nutrition experts" and discovered that "Whether it's corn sugar or cane sugar, your body can't tell the difference." Michael Jacobson, executive director of the Center for Science in the Public Interest, called the advertisements "deceptive", stating: "High-fructose corn syrup starts out as cornstarch, which is chemically or enzymatically degraded to glucose and some short polymers of glucose. Another enzyme is then used to convert varying fractions of glucose into

neg: Fructose malabsorption made from rye and corn flour. However, these may contain wheat unless marked "wheat-free" (or "gluten-free") (Note: Rye bread is "not" gluten-free.) Although often assumed to be an acceptable alternative to wheat, spelt flour is not suitable for sufferers of fructose malabsorption, just as it is not appropriate for those with wheat allergies or celiac disease. However, some fructose malabsorbers do not have difficulty with fructans from wheat products while they may have problems with foods that contain excess free fructose. There are many breads on the market that boast having no high fructose corn syrup. In lieu of high

neg: Fructose berries, and most root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. About 240,000 tonnes of crystalline fructose are produced annually. Excessive consumption of fructose may contribute

neg: History of sugar corn syrup has replaced sugar in some uses, particularly in soft drinks and processed foods. The process by which high-fructose corn syrup is produced was first developed by Richard O. Marshall and Earl R. Kooi in 1957. The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965–1970. High-fructose corn syrup was rapidly introduced to many processed foods and soft drinks in the United States from around 1975 to 1985. A system of sugar tariffs and sugar quotas imposed in 1977 in the

neg: Shasta (soft drink) more candy-like flavors. Flavors included Bubble Gum, Camo Orange Creme, Chillin' Cherry Punch, Cotton Candy, Rah-Rah Root Beer and Red Grape Stain. Shasta uses high fructose corn syrup as the sugar source in their drinks. Shasta diet soft drinks use sucralose and acesulfame potassium as non-nutritive sweeteners. Some of their sugar-based drinks, including their cola, use a combination of high fructose corn syrup and sucralose. Ingredients for some of their sodas are as follows (in decreasing order by % of product): Shasta (soft drink) Shasta Beverages is an American soft drink manufacturer which markets a value priced soft drink line

neg: Renee Dufault corn refiners in their manufacturing process to lengthen the shelf life of corn syrups. Dufault enlisted the help of several colleagues inside and outside government to test whether high fructose corn syrup or products containing high fructose corn syrup contained trace amounts of mercury. While her research team initially tested only 20 samples, 45% of the samples contained trace amounts of mercury. Dufault then sent additional virgin samples of HFCS to two different laboratories, in order to independently confirm her results. Acting as third parties, the federal and academic laboratories tested and independently verified the presence of low levels of

neg: Western pattern diet increased the fat content of domesticated meats. More recently, food processors began replacing sugar with high-fructose corn syrup. Western pattern diet The Western pattern diet (WPD) or standard American diet (SAD) is a modern dietary pattern that is generally characterized by high intakes of red meat, processed meat, pre-packaged foods, butter, fried foods, high-fat dairy products, eggs, refined grains, potatoes, corn (and High-fructose corn syrup) and high-sugar drinks. The modern standard American diet was brought about by fundamental lifestyle changes following the Neolithic Revolution, and, later, the Industrial Revolution. By contrast, a healthy diet has higher proportions of unprocessed fruits,

neg: High-fructose corn syrup solution. Unlike sucrose, HFCS cannot be hydrolyzed, but the free fructose in HFCS may produce hydroxymethylfurfural when stored at high temperatures; these differences are most prominent in acidic beverages. Soft drink makers such as Coca-Cola and Pepsi continue to use sugar in other nations but transitioned to HFCS for U.S. markets in 1980 before completely switching over in 1984. Large corporations, such as Archer Daniels Midland, lobby for the continuation of government corn subsidies. Consumption of HFCS in the U.S. has declined since it peaked at per person in 1999. The average American consumed approximately of HFCS in 2012, versus

neg: Hostess CupCake cooled then wrapped. Complete ingredients are: Sugar, Wheat Flour Enriched ( Flour, Ferrous Sulfate [ Iron ], Vitamin B [ Niacin Vitamin B3, Thiamine Mononitrate Vitamin B1 { Thiamin Vitamin B1 }, Riboflavin Vitamin B2 { Riboflavin Vitamin B2 }, Folic Acid Vitamin B9 ]), Water, Vegetables, and/or, Animal Shortening, Contains One Or More Of The Following( Soybeans Partially Hydrogenated, Cottonseed, Or, Canola Oil, Beef Fat ), Corn Syrup, Corn Syrup High Fructose, Corn Syrup, , Contains 22% or less, Whey, Corn Starch Modified, Leavening ( Baking Soda, Sodium Acid, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Sodium Phosphate ), Salt, Corn

neg: James Rippe effects of high fructose corn syrup and published reports "disputing any special health consequences associated with the corn-based sweeter"; he also received a $41,000-a-month fee from the group which the "Times" said was for him "to serve as an outside expert whom it repeatedly asked to send commentary pieces to local newspapers and dispute any claims that consuming high-fructose corn syrup in foods was any more risky than sugar." Rippe is the editor-in-chief of the "American Journal of Lifestyle Medicine", as well as the co-editor-in-chief of the "Journal of Intensive Care Medicine". Dr. Rippe has published over 50 books, including

neg: Public relations of high fructose corn syrup the United States that high-fructose corn syrup has harmful health effects continues to result in increasing reformulation of popular processed foods and reduced sales of HFCS by 9% in 2009 as compared with 2007. Known health risks include weight gain/obesity, type-2 diabetes, elevated LDL ("bad") cholesterol levels, long-term liver damage and mercury exposure. Ivan Royster of South Carolina, now residing in Raleigh, North Carolina began a Facebook page which has grown to over 190,000 fans, lobbying for the ban of HFCS in the U.S. An article recently published by "Organic Connections" magazine covered Ivan's protest and the Corn Refiners Association's

neg: V8 (beverage) Tomato juice makes up around 87% of the total drink. Campbell's has produced several varieties of the drink, such as Original, Spicy Hot, Hint of Black Pepper, Lemon, Picante, Low-Sodium, and Organic. Three spin-offs of the V8 brand; "V8 Energy," "V8 Splash" and "V8 V•Fusion;", are blends of fruit and vegetable (specifically carrot) juices. V8 Splash is a juice cocktail partially sweetened with high-fructose corn syrup and sucralose; diet versions of V8 Splash omit the high-fructose corn syrup. V8 Energy also classifies as a cocktail and is partially sweetened with sucralose. V•Fusion is made from 100% juice. V8 Vegetable Juice

neg: Soft drink concerns that the ban was "fraught with arbitrary and capricious consequences". Bloomberg announced that he would be appealing the verdict. Soft drink A soft drink (see "Terminology" for other names) is a drink that typically contains carbonated water (although some lemonades are not carbonated), a sweetener, and a natural or artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of "diet drinks"), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives, and/or other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small

neg: Soft drink Soft drink A soft drink (see "Terminology" for other names) is a drink that typically contains carbonated water (although some lemonades are not carbonated), a sweetener, and a natural or artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of "diet drinks"), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives, and/or other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of

neg: Fructose malabsorption listed foods have higher fructose levels. Producers of processed food in most or all countries, including the USA, are not currently required by law to mark foods containing "fructose in excess of glucose". This can cause some surprises and pitfalls for fructose malabsorbers. Foods (such as bread) marked "gluten-free" are usually suitable for fructose malabsorbers, though sufferers need to be careful of gluten-free foods that contain dried fruit or high fructose corn syrup or fructose itself in sugar form. However, fructose malabsorbers do "not" need to avoid gluten, as those with celiac disease must. Many fructose malabsorbers can eat breads

neg: Cola women (but not men). This was thought to be due to the presence of phosphoric acid, and the risk was found to be the same for caffeinated and noncaffeinated colas, as well as the same for diet and sugared colas. Many soft drinks are sweetened mostly or entirely with high-fructose corn syrup, rather than sugar. Some nutritionists caution against consumption of corn syrup because it may aggravate obesity and type-2 diabetes more than cane sugar. Cola Cola is a sweetened, carbonated soft drink flavored with vanilla, cinnamon, citrus oils and other flavorings. Most contain caffeine, which was originally sourced from

neg: Institute for Agriculture and Trade Policy released a report, Not So Sweet: Missing Mercury and High Fructose Corn Syrup, that examined the presence of mercury in high fructose corn syrup. Minnesota Secretary of State Mark Ritchie returned to the United States from a 1986 Geneva meeting and incorporated the Institute for Agriculture and Trade Policy as a nonprofit, tax-exempt organization, with the mission of fostering sustainable rural communities. In 1987, IATP began to organize and report on the newly launched round of international trade negotiations being conducted by the GATT, which eventually became the WTO. The rules of agricultural trade set in the GATT and implemented

neg: Maple liqueur The production process is simple and does not require any special equipment. Homemade maple liqueur is both easy to make and inexpensive. It can be enjoyed on its own, in coffee, or in various different cocktails. Ingredients needed are some kind of liquor to use as a base, usually rye whiskey. The only other ingredient needed to make maple liqueur is pure maple syrup. Table syrup cannot be used as it is often made with high fructose corn syrup and artificial flavouring instead of real maple. Maple syrup comes in various different grades, and the grade of a syrup is

neg: Mountain Dew citrus-flavored soda drinks in the US, is banned in foods throughout Europe and in Japan. In response to negative publicity around high-fructose corn syrup, PepsiCo in 2009 released a limited-run production of Mountain Dew Throwback, a variation consisting of sugar in place of high-fructose corn syrup. Mountain Dew Throwback subsequently was re-released for brief periods (generally 8–12 weeks at a time), including a second wave from December 2009 to February 2010 and a third wave in the summer and fall of 2010. A fourth 8-week production run began in March 2011, before it became a permanent addition to the Mountain

neg: Sucrose of tooth decay is much more significant in light of the almost universal use of sucrose as the most desirable sweetening agent. Widespread replacement of sucrose by high-fructose corn syrup (HFCS) has not diminished the danger from sucrose. If smaller amounts of sucrose are present in the diet, they will still be sufficient for the development of thick, anaerobic plaque and plaque bacteria will metabolise other sugars in the diet, such as the glucose and fructose in HFCS. Sucrose is a disaccharide made up of 50% glucose and 50% fructose and has a glycemic index of 65. Sucrose is digested

neg: Archer Daniels Midland and transportation services. The American River Transportation Company along with ADM Trucking, Inc., are subsidiaries of ADM. Products include oils and meal from soybeans, cottonseed, sunflower seeds, canola, peanuts, flaxseed, Palm kernel and DAG oil, as well as corn germ, corn gluten feed pellets, syrup, starch, glucose, dextrose, crystalline dextrose, high fructose corn syrup sweeteners, cocoa liquor, cocoa powder, cocoa butter, chocolate, ethanol, and wheat flour. End uses are consumption by people, livestock, and additives for fuel. Long known as a food and ingredients company, it has also invested in fuel production. ADM nearly doubled capital spending in its 2007

neg: Maple syrup more of natural maple syrup. "Maple-flavoured" syrups include maple syrup, but may contain additional ingredients. "Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup. In these syrups, the primary ingredient is most often high-fructose corn syrup flavoured with sotolon; they have little genuine maple content, and are usually thickened above the viscosity of maple syrup. Imitation syrups are generally cheaper than maple syrup, with less natural flavour. In the United States, consumers generally prefer imitation syrups, likely because of the significantly lower cost and sweeter flavour; they typically cost about

neg: Bagel a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. Leavening can be accomplished using a sourdough technique or a commercially produced yeast. Bagels are traditionally made by: This production method gives bagels their distinctive taste, chewy texture, and shiny appearance. In recent years, a variant has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the

neg: High-fructose corn syrup A 2014 systematic review found little evidence for an association between HFCS consumption and liver diseases, enzyme levels or fat content. A 2012 review found that fructose did not appear to cause weight gain when it replaced other carbohydrates in diets with similar calories. One study investigating HFCS as a possible contributor to diabetes and obesity states that, "As many of the metabolic consequences of a diet high in fructose-containing sugars in humans can also be observed with high-fat or high-glucose feeding, it is possible that excess calories may be the main culprit in the development of the metabolic syndrome."

neg: Coca-Cola C2 Coca-Cola C2 Coca-Cola C2 (also referred to as Coke C2, C2 Cola, or simply C2) was a cola-flavored beverage introduced by The Coca-Cola Company first in Japan, then later on June 7, 2004 in the United States (and shortly thereafter, Canada), in response to the low-carbohydrate diet trend. This Coke product was marketed as having half the carbohydrates, sugars and calories compared to standard Coca-Cola. It contains aspartame, acesulfame potassium, and sucralose in addition to the high fructose corn syrup typically found in cola beverages distributed in America. Aside from the high fructose corn syrup, one 12-ounce can of Coca

neg: Pepsi-Cola Made with Real Sugar has been replaced in one area of the United States by "Pepsi-Cola Made with Real Sugar", a new product formulation, also made without high fructose corn syrup. The cost of sugar in the US started to rise in the late 1970s and into the 1980s due to government imposed tariffs, prompting soft drink manufacturers to switch to high fructose corn syrup (HFCS) as a cheaper alternative to sugar. (Diet drinks were not included, because they have long been flavored with artificial sweeteners; the switch from saccharin to aspartame around the same time was an unrelated move.) By the mid-1980s, all

neg: A. E. Staley A. E. Staley The A. E. Staley company was a Decatur, Illinois based processor of corn founded in 1898. It changed its name to Staley Continental in 1985. It produced a range of starch products for the food, paper and other industries, high fructose corn syrup, crystalline fructose (under the brand name Krystar), ethanol (fuel) and other agro-industrial products. A. E. Staley Manufacturing Company was the center of a controversy in 1992 when the company locked out hundreds of workers after the workers had rejected a contract amid accusations by management of destruction and tampering of company property and equipment.

neg: Gout improve with treatment. To help with diagnosis, a synovial fluid Gram stain and culture may be performed. Other conditions that can look similar include pseudogout, rheumatoid arthritis, psoriatic arthritis, and reactive arthritis. Gouty tophi, in particular when not located in a joint, can be mistaken for basal cell carcinoma or other neoplasms. Both lifestyle changes and medications can decrease uric acid levels. Dietary and lifestyle choices that are effective include reducing intake of purine-rich foods of animal origin such as meat and seafood, alcohol, and fructose (especially high fructose corn syrup). Eating dairy products, vitamin C, coffee, and cherries may

neg: Soft drink metabolism or hormones and proceeds rapidly after intake of fructose. While the intermediates of fructose metabolism are similar to those of glucose, the rates of formation are excessive. This fact promotes fatty acid and triglyceride synthesis in the liver, leading to accumulation of fat throughout the body and possibly non-alcoholic fatty liver disease. Increased blood lipid levels also seem to follow fructose ingestion over time. A sugar drink or high-sugar drink may refer to any drink consisting primarily of water and sugar (often cane sugar or high-fructose corn syrup), including some soft drinks, some fruit juices, and energy drinks. In

neg: A. E. Staley and Rubber Company, walked out on contract disputes in August 1994 and joined lockout workers from A.E Staley in protests, picketing and public demonstrations. The Staley plants were operated at full capacity by the white collar works and the union ended up giving in to company demands. A. E. Staley The A. E. Staley company was a Decatur, Illinois based processor of corn founded in 1898. It changed its name to Staley Continental in 1985. It produced a range of starch products for the food, paper and other industries, high fructose corn syrup, crystalline fructose (under the brand name Krystar),

neg: Corn syrup to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. If mixed with sugar, water, and cream of tartar, corn syrup can be used to make sugar glass. Corn syrup Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and

neg: High-fructose corn syrup cornstarch and convert the resulting sugars to their constituents of fructose and glucose. Analyses published in 2014 showed that HFCS content of fructose was consistent across samples from 80 randomly selected carbonated beverages sweetened with HFCS. One prior concern in manufacturing was whether HFCS contains reactive carbonyl compounds or advanced glycation end-products evolved during processing. This concern was dismissed, however, with evidence that HFCS poses no dietary risk from these compounds. Through the early 21st Century, some factories manufacturing HFCS had used a chlor-alkali corn processing method which, in cases of applying mercury cell technology for digesting corn raw material,

neg: Sucralose does not affect insulin levels, although the powdered form of sucralose-based sweetener product Splenda (as most other powdered sucralose products) contains 95% (by volume) bulking agents dextrose and maltodextrin that do affect insulin levels. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives. Sucralose mixed with maltodextrin or dextrose (both

neg: Feedlot (NFAS). Prior to entering a feedlot, cattle spend most of their life grazing on rangeland or on immature fields of grain such as green wheat pasture. Once cattle obtain an entry-level weight, about , typically at about a year old, they are transferred to a feedlot for the next six to eight months to be fed to gain weight for eventual slaughter. They eat a specialized animal feed which consists of corn, corn byproducts (some of which is derived from ethanol and high fructose corn syrup production), milo, barley, and other grains as well as roughage which may consist of

neg: Xylose isomerase substrate. The most widely used application of this enzyme is in the conversion of glucose to fructose to produce high fructose corn syrup (HFCS). There are three general steps in producing HFCS from starch: The process is carried out in bioreactors at 60–65°C. Enzymes become inactivated at high temperatures like this, and one focus of research has been engineering more thermostable versions of xylose isomerase and the other enzymes in the process. The enzymes are generally immobilized to increase throughput; better ways to do this has been another research focus. Xylose isomerase is one of the enzymes used by bacteria

neg: High-fructose corn syrup restricting use of HFCS or other fructose-containing sweeteners in foods. The review did report that while some studies found direct associations between high intakes of fructose and other sugars and adverse health outcomes, including obesity and the metabolic syndrome, there was insufficient evidence to ban or restrict use of HFCS in the food supply or to require warning labels on products containing HFCS. Epidemiological research has suggested that the increase in metabolic disorders like obesity and non-alcoholic fatty liver disease is linked to increased consumption of sugars and/or calories in general and not due to any special effect of HFCS.

neg: Dubble Bubble Red 40, Blue 1, Yellow 5, Yellow 6, Red 3), and BHT (to maintain freshness). The ingredients of "1928 Original" Dubble Bubble gum are Sugar, Dextrose, Corn Syrup, Gum Base, High Fructose Corn Syrup, Artificial Flavor, Colour, Corn Starch and BHT. Dubble Bubble gum products are nut-free, gluten-free, peanut-free and kosher. Dubble Bubble twist gum is a 6 g, bite-size piece of chewing gum containing 20 calories with 0 g of fat, 0 mg of cholesterol, 5 mg of sodium, 5 g of carbohydrates, 0 g of dietary fiber, 4 g of sugar and 0 g of protein. Dubble Bubble

neg: High-fructose corn syrup grown steadily during the early 21st century. In the U.S., HFCS is among the sweeteners that mostly replaced sucrose (table sugar) in the food industry. Factors in the rise of HFCS use include production quotas of domestic sugar, import tariff on foreign sugar, and subsidies of U.S. corn, raising the price of sucrose and lowering that of HFCS, making it cheapest for many sweetener applications. The relative sweetness of HFCS 55, used most commonly in soft drinks, is comparable to sucrose. HFCS (and/or standard corn syrup) is the primary ingredient in most brands of commercial "pancake syrup", as a less

neg: King Corn (film) high fructose corn syrup, it still demonstrates a profound respect for those peoples who live and work in America’s Corn Belt. According to the Boston Globe, the film distinguishes itself from other documentaries for its informal eloquence and “unusual amount of warmth.” Even though the co-producers of the film offer a somewhat comedic and informal narrative throughout the movie, most reviews insist that Cheney and Ellis are still able to convey their critical message. The Washington Post said that the documentary ought to be a “required viewing by anyone planning to visit a supermarket, fast-food joint, or their own refrigerator.”

neg: High-fructose corn syrup 8.5 million tons from some 500 million bushels of corn. One consumer concern about HFCS is that processing of corn is more complex than used for “simpler” or “more natural” sugars, such as fruit juice concentrates or agave nectar, but all sweetener products derived from raw materials involve similar processing steps of pulping, hydrolysis, enzyme treatment, and filtration, among other common steps of sweetener manufacturing from natural sources. In the contemporary process to make HFCS, an "acid-enzyme" step is used in which the cornstarch solution is acidified to digest the existing carbohydrates, then enzymes are added to further metabolize the

neg: Corn wet-milling of starch is separated. A very high purity of starch (>99.5% db) can be recovered by wet-milling. Purity is important when the end product is high fructose corn syrup or when we need to modify starch (using chemicals or enzymes) but it is not important during ethanol production. After centrifugation and washing, the starch is dried. Co-products account for 34% of wet-milled yield. In fact, 23% of corn that is processed has very low or no value. The fiber, concentrated steepwater and germ meal are mixed to produce corn gluten feed. As mentioned before, corn gluten meal is also used

neg: Bacillus safensis Singh and colleagues discovered one of the strains, AS-08, in soil samples of root tubers of asparagus plants in a botanical garden at Punjabi University in India. "Bacillus safensis" AS-08 was found to have inulase activity, which is used for the production of fructooligosaccharides and high-fructose corn syrup. Fructooligosaccharides are used as artificial sweeteners and can be found in many commercial food products. Corn syrup is also found in many processed foods. Davender Kumar and colleagues from Kurukshetra University in India isolated strain DVL-43 from soil samples. This strain was found to possess lipase, which is an important enzyme for

neg: Public relations of high fructose corn syrup Dr. Andrew Weil recommended not changing from HFCS, calling the term corn sugar "too vague" and the CRA's attempt to change HFCS's name "Orwellian". However Dr. Barry Popkin felt that "corn sugar" was an appropriate term. On May 31, 2012, the Food and Drug Administration ultimately rejected the petition. In its decision, the FDA defined sugar as a "solid, dried and crystallized food" while syrup was "an aqueous solution or liquid food." In addition, the term "corn sugar" had already been approved as another name for dextrose, which has been commonly used as a food ingredient since the 1970s. Among

neg: Tomato soup are deactivated than if they are broken at lower temperatures. High fructose corn syrup is sometimes added to tomato soup to make it sweeter. HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn't crystallize readily. HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product. The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups. Wheat flour is composed of six

neg: Rose's lime juice Coca-Cola Enterprises Ltd. In New Zealand, the label states it is made under "the authority" of Schweppes Holdings Ltd by Coca-Cola Amatil (NZ). It also bears the notation that Schweppes Holdings Ltd holds a Royal Warrant to HM Queen Elizabeth II as manufacturers of Schweppes and Rose's soft drinks. The majority of limes are now sourced from Mexico and Peru. UK and Canadian production remains close to the original recipe, avoiding artificial preservatives and using sugar rather than corn syrup. The ingredients in the modern US product, listed in order of concentration are water, high fructose corn syrup, lime juice

neg: Ketchup list of early quotations collected by the "Oxford English Dictionary". Heinz tomato ketchup’s ingredients are: tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring. Tomato concentrate from red ripe tomatoes is the first ingredient on the list, which means it has the highest percentage of weight within the final product. Tomatoes have a complex composition of sugars, starch, pectin, ascorbic acids, organic acids, amino acids, steroids, carotenoids, lipids, free fatty acids, and volatiles. The second ingredient listed is distilled vinegar, which is eighty percent pure water and twenty

neg: High-fructose corn syrup and epidemiological studies that suggested a link between consuming large amounts of fructose and changes to various proxy health measures, including elevated blood triglycerides, size and type of low-density lipoproteins, uric acid levels, and weight, raised concerns about health effects of HFCS itself. In the U.S., sugar tariffs and quotas keep imported sugar at up to twice the global price since 1797, while subsidies to corn growers cheapen the primary ingredient in HFCS, corn. Industrial users looking for cheaper replacements rapidly adopted HFCS in the 1970s. HFCS is easier to handle than granulated sucrose, although some sucrose is transported as

neg: High-fructose corn syrup liver does differ from glucose initially, the majority of the fructose molecules are converted to glucose or metabolized into byproducts identical to those produced by glucose metabolism. Consumption of moderate amounts of fructose has also been linked to positive outcomes, including reducing appetite if consumed before a meal, lower blood sugar increases compared to glucose, and (again compared to glucose) delaying exhaustion if consumed during exercise. In 2007, an expert panel assembled by the University of Maryland's Center for Food, Nutrition and Agriculture Policy reviewed the links between HFCS and obesity and concluded there was no ecological validity in the

neg: Calgon Carbon 1955, and in the 1960s the company began using GAC for removing tastes and odors. As of 2015 Calgon Carbon sells over 100 product types that use activated carbon, for what the company claims are for "700 distinct applications," including the removal of mercury emissions, air treatment in industrial contexts, purifying soda ash and food liquids like high-fructose corn syrup, removing color and odor, and industrial processes for the chemical and petroleum refining industries. Carbon cloth is used for medical purposes including wound care, various defense applications, and diverse industrial products. Activated carbon can be used in respirators and aids

neg: Fudge vanilla extract. Word of this popular confectionery spread to other women's colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century. Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges. In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with sucrose molecules. They help prevent

neg: Robert Lustig accompanying dietary fiber. But he maintains that the liver is damaged by the fructose in table sugar and high-fructose corn syrup that are added to food and beverages (particularly convenience food and soft drinks), and by the fructose in fruit juice and vegetable juice. His position is that sugars are not simply empty calories; he rejects the idea that "a calorie is a calorie." Lustig was a co-author in 2009 of the American Heart Association's guideline on sugar intake, which recommended that women consume no more than 100 calories daily from added sugars and men no more than 150. That