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Not So Sweet: Missing Mercury and High Fructose Corn Syrup

Chúng ta sống trong một hệ thống lương thực toàn cầu thực sự. hệ thống của chúng tôi thường là hướng nhiều hơn rất nhiều đối với sản xuất của calo rẻ, và sau đó bán những calo cho người tiêu dùng, hơn là để đáp ứng các mục tiêu khác như giảm sử dụng nhiên liệu hóa thạch hoặc sản xuất thực phẩm đó là lành mạnh. Trong giảm rõ rệt, mới khoa học cho thấy chỉ cần làm thế nào để lành mạnh mù một số nhà sản xuất thực phẩm chế biến có được. | I A TP Institute for Agriculture and Trade Policy Not So Sweet Missing Mercury and High Fructose Corn Syrup o------------------------------------------o --------1 Not So Sweet Missing Mercury and High Fructose Corn Syrup by David Wallinga M.D. Janelle Sorensen Pooja Mottl Brian Yablon M.D. Institute for Agriculture and Trade Policy Minneapolis Minnesota Published January 2009 2009 IA.TP. All rights reserved. The Institute for Agriculture and Trade Policy works locally and globally at the intersection of policy and practice to ensure fair and sustainable food farm and trade systems. IATP thanks the Claneil Foundation for their generous support of this report. 2105 First Avenue South Minneapolis Minnesota 55404 USA 612.870.0453 Fax 612.870.4846 iatp.org Not So Sweet Missing Mercury and HFCS I IATP Executive summary We live in a truly global food system. Our system typically is geared more toward producing lots of cheap calories and then selling those calories to consumers than it is toward meeting other goals like reducing fossil fuel use or producing food that is healthy. In stark relief new science shows just how blind to healthfulness some processed food makers have been. Just published online in the journal Environmental Health http www.ehjournal.net home is a science commentary reporting that mercury was found in 9 of 20 samples of commercial high fructose corn syrup HFCS a common sweetener of foods and beverages. The HFCS came from three different manufacturers. Mercury is a potent brain toxin that we know accumulates in fish and seafood although diet is not the only route by which we are exposed. When babies are exposed to elevated mercury in the womb their brains may develop abnormally impairing learning abilities and reducing IQ. For these youngest children the science increasingly suggests there may be no safe level of exposure to mercury. And yet for decades an increasingly common ingredient in processed foods HFCS has been made using mercury-grade caustic