Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Page 1 of 40 Fourteen (14) DANGERS and DISADVANTAGES of HIGH FRUCTOSE CORN SYRUP (HFCS) versus COCONUT SYRUP HIGH FRUCTOSE CORN SYRUP I. WHAT IS HIGH FRUCTOSE CORN SYRUP (HFCS) MADE OF High-fructose corn syrup (HFCS) is made or produced by milling CORN to produce CORN STARCH. Corn Starch is then processed to yield GLUCOSE. It then undergoes enzymatic processing to convert its glucose into fructose and is then mixed with pure corn syrup (100% glucose) to produce a desired sweetness. High-fructose corn syrup (HFCS) is also called isoglucose, maize syrup, or glucose-fructose syrup in the UK, and glucose/fructose in Canada . Glucose or dextrose syrup is produced from number 2 yellow dent corn. When wet milled, about 2.3 litres of corn are required to yield an average of 947 g of starch, to produce 1 kilo of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels ( 1524 kg ) of corn to produce one (1) short ton. COCONUT SYRUP I. WHAT IS COCONUT SYRUP MADE OF Coconut Syrup is made of 100% , pure, all natural, fresh Coconut SAP from cut flower buds of organically-grown coconuts in the Philippines. There are NO other ingredients added to make the fresh coconut SAP into SYRUP. There is very minimal processing involved . Fresh, raw Coconut SAP is safe to eat when it is raw and fresh in its natural , original form without any processing. Fresh coconut sap is tapped for food and drink and makes an excellent drink when fresh. In the coconut-producing countries like the Philippines, the fresh, raw coconut sap is considered a health drink for children and adults. Eight (8) liters of fresh Coconut SAP is equivalent to one (1) liter of Coconut SYRUP. Page 2 of 40 While Coconut Sap SYRUP has NO STARCH - The principal Constituent of high fructose corn syrup (HFCS) is starch (main carbohydrate), similar to what is found in rice and agave. Source: http://en.wikipedia.org/wiki/Highfructose_corn_syrup Starch is a complex carbohydrate that takes longer to break down in the body and harder to digest. The main carbohydrate in coconut sap is naturallyoccuring simple sugar. The natural , and unrefined sugar content of Coconut Syrup is : 74.2 g / 100g. Sugar as a basic food carbohydrate is also found in fruits, honey,maple syrup, sugar cane, sugar beet. Sugar carbohydrate is a simple carbohydrate like “sugar in fruit” that easily breaks down in the body and is easily digested. Page 3 of 40 II. MERCURY in HIGH FRUCTOSE CORN SYRUP (HFCS) Mercury is toxic in ALL its forms,and it causes a wide range of adverse health effects. It is highly volatile and contamination occurs throughout the process. It only takes a few parts per trillion of species like "ethylmercury" to induce neurotoxicity. The Institute for Agriculture and Trade Policy ( IATP ) Study comes on the heels of another study, conducted in 2005 but (Source:http://www.iatp.org/iatp/ press.cfm?refID=105025 ) only recently published by the scientific journal, Environmental Health which revealed that nearly fifty (50) percent of commercial high fructose corn syrup (HFCS) samples from brand-name food and beverage products tested positive for the heavy metal mercury. Source: http://www.ehjournal.net/ content/8/1/2 According to the Institute for Agriculture and Trade Policy (IATP): "we found total mercury across the range of foods and beverages in which high fructose corn syrup (HFCS) is routinely used…… Everything points to high fructose corn syrup (HFCS) as the source of mercury..". HFCS was the top or second highest ingredient in all the products tested. II. COCONUT SAP SYRUP has NO MERCURY and NO “OTHER” HEAVY METALS. Please click this link ________ to see the Dec 2009 laboratory test results from the internationallyaccredited Intertek Laboratory showing that Coconut Republic’c Coconut Sap SYRUP has NO mercury and NO heavy-metals. Coconut SYRUP is MERCURY-FREE and HEAVY METALS-FREE. Page 4 of 40 According to Vulcan Chemical Company, former operator of one of these chlor-alkali plants, the high fructose corn syrup (HFCS) industry is a primary user of "mercury - grade" caustic soda and hydrochloric acid. How did the heavy metal mercury get in the high fructose corn syrup (HFCS) ? In making HFCS -- that "natural" sweetener, as the Corn Refiners Association likes to call it - caustic soda is one ingredient used to separate corn starch from the corn kernel. Apparently most caustic soda for years has been produced in industrial chlorine (chlor-alkali) plants using the mercury cell Castner - Kellner process , where it can be contaminated with mercury that it passes on to the high fructose corn syrup (HFCS), and then to consumers. Chemicals made at Chlor-Alkali Plants are used in the corn wetmilling process used to create high fructose corn syrup (HFCS) . The Institute for Agriculture and Trade Policy (IATP) report on "mercury" in supermarket food and beverages was based on samples collected in the fall of 2008. It is by far the "most up-to-date" data, since neither the US FDA nor the food industry has publicly released results from any more recent testing for mercury in these products. Page 5 of 40 Sources: http://www.healthobservatory.org /library.cfm?refid=105091) http://www.ehjournal.net/content/8/1/2 ; http://www.huffingtonpost.com/lesliehatfield/our-melamine-theres-mercu_b_161334.html ; http://www.sailhome.org/Concerns/BodyBurden/Source s3/CornSyrup.html) Wikipedia Encyclopedia link below stating that mercury was found on High Fructose Corn Syrup (HFCS) http://en.wikipedia.org/wiki/Highfructose_corn_syrup REBUTTAL by the Corn Refiners Association (CRA) on Mercury in HFCS Please see below the CRA link , the National Trade Association Representing the Corn Refining (Wet Milling Process) Industry of the United States of America . They are allegedly claiming that the results of the Study by the Institute of Agriculture and Trade Policy (IATP) is flawed and misleading. Source: (Press Release) http://www.sweetsurprise.com/news -and-press /press-releases/hfcs-mercury -study-flawed Page 6 of 40 The scientific journal “Environmental Health” recently published the results from a study that found MERCURY in 50% of the samples tested. Separate studies have found levels of MERCURY in nearly one third of the most popular brand name food and beverage products, where HFCS is the first or second ingredient on the label. The following below is a chart showing foods with the highest (highest to lowest) detected amounts of MERCURY. MERCURY-LADEN High Fructose Corn Syrup (HFCS) Food Products Product Name Total MERCURY (ppt) (20 ppt is considered below the level of detection) Quaker Oatmeal to Go Jack Daniel’s Barbecue Sauce (Heinz) Hershey’s Chocolate Syrup Kraft Original Barbecue Sauce Nutri-Grain Strawberry Cereal Bars Manwich Bold Sloppy Joe Market Pantry Grape Jelly Smucker’s Strawberry Jelly Pop-Tarts Frosted Blueberry Hunt’s Tomato Ketchup Wish-Bone Western Sweet & Smooth Dressing Coca-Cola Classic Yoplait Strawberry Yogurt Minute Maid Berry Punch Yoo-hoo Chocolate Drink Nesquik Chocolate Milk Kemps Fat Free Chocolate Milk 350 300 257 200 180 150 130 100 100 87 72 62 60 40 30 30 30 Page 7 of 40 HFCS is found in many processed Foods and drinks, including yogurt, cookies, salad dressings, bottled sauces, jellies, ketchup, many low-fat foods, baked goods, and soups, just to name a few. Because HFCS is cheaper than sugar, is sweeter than corn syrup, and extends the shelf life of processed foods. If you would like to read a complete Report regarding MERCURY levels in high fructose corn syrup (HFCS) visit: http://www.healthobservatory.org/ library.cfm?refid=105026 Source: http://www.vitalearthminerals.com/v/ articles/High_Fructose_Corn_Syrup.html III. High Fructose Corn Syrup (HFCS) has a TOXIC Substance called: hydroxymethylfurfural (HMF). Researchers have established the conditions that foster the formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup ( HFCS ) called as : hydroxymethylfurfural (HMF). III. Coconut SYRUP has NO TOXIC Substances and NO ANTI-NUTRIENTS We have NEVER come across any material to date that lists “coconut” or any part of the coconut as “poisonous” or “ toxic . On the contrary, the coconut is always appearing on the honor roll list of healthy foods. Page 8 of 40 This toxic substance forms mainly from heating fructose. High fructose corn syrup (HFCS) is often fed to honey bees as a " sucrose replacement " to " supposedly " increase reproduction and honey production . When exposed to warm temperatures, HFCS can form the TOXIC substance hydroxymethylfurfural (HMF) and kill honeybees. In 2009, a study by Leblanc et al. found that at temperatures above 45 °C (113 °F) HFCS rapidly begins to form the hydroxymethylfurfural (HMF) which is TOXIC to the honeybees being fed HFCS. Some researchers believe that the Toxic HMF may be a factor in the Colony Collapse Disorder, a mysterious disease that has killed at least one-third of the honeybee population in the United States. Their study, which appears in a recent issue of the Journal of Agricultural and Food Chemistry is found in this link below : http://pubs.acs.org/stoken/presspac/ presspac/full/10.1021/jf9014526?cookieSet=1 The scientists measured the levels of the toxic substance HMF in high fructose corn syrup (HFCS) products from different manufacturers over a period of The WHOLE Coconut, which includes its SAP ( the sole ingredient of Coconut SYRUP ) is considered a SUPERFOOD. “ Coconuts grow in tropical climates near the seashore. Seawater is a rich source of minerals and actually contains a complete mixture of all major and trace minerals. The 65 different minerals in nature are found to some extent in seawater. These minerals aid the coconut in its growth and development, are absorbed into the roots and, by way of the SAP, delivered throughout the tree and into the fruit – the coconut.” Source: Page 82, “ Coconut Water for Health and Healing“ by: Bruce Fife A Super Food is both a food and a medicine, it has elements of both. It is nutrient - rich that contributes to over-all good health. In the book entitled : “SUPER FOODS” by David Wolfe : Coconut was listed as one of the TOP TEN SUPER FOODS. Page 9 of 40 Corn was not included in the Top 10 list of Super Foods. 35 days at different temperatures. As temperatures rose, the levels of the toxic HMF increased steadily. Levels jumped dramatically at about 120 degrees Fahrenheit. In the book entitled: “The 150 Healthiest Foods on Earth” by:Jonny Bowden, PhD.,C.N.S., the Coconut was included as one of the 150 Healthiest Foods on Earth but the Corn was NOT included , not even in the Honorable Mention list. Because High Fructose Corn Syrup ( HFCS ) is incorporated as a Sweetener in many processed foods, the data from this study are important not just for honey bees but for human health as well, the report states. a) It adds that studies have linked the toxic substance : hydroxymethylfurfural (HMF) to DNA damage in humans. b) In addition, the toxic substance HMF breaks down in the body to other substances potentially more harmful and toxic than hydroxymethylfurfural (HMF). (Sources: http://ihealthbulletin.com/blog/2009/08/31/toxic-hmfhigh-fructose-corn-syrup/ ) http://en.wikipedia.org/wiki/High-fructose_corn_syrup IV. GLYCEMIC INDEX (GI) of High Fructose Corn Syrup (HFCS) According to the official website of the CORN REFINERS ASSOCIATION (CRA), the National Trade Association IV. GLYCEMIC INDEX (GI) of COCONUT SYRUP Our Coconut SYRUP has a LOW GI of 39 based on an actual HUMAN IN VIVO GI Page 10 of 40 representing the Corn Refining (Wet Milling Process) Industry of the United States of America in the link below – They have “NOT YET” specifically measured the ACTUAL Glycemic Index (GI) of High Fructose Corn Syrup. Source: http://www.sweetsurprise.com/ myths-and-facts/faqs-high-fructose-corn-syrup Actual quote from their website below - as of Sept 1, 2010: “ Although it has NOT YET been specifically measured (GIycemic Index) , high fructose corn syrup (HFCS) would be EXPECTED to have a moderate GI because of its similarity in composition to honey and sugar ” . Our comments as follows: We are wondering WHY to date there is actually NO specific measure yet of the GLYCEMIC INDEX of High Fructose Corn Syrup officially coming from the website of the CRA Study conducted by the Department of Science and Technology of the Philippines (DOST) . This is in particular a Glycemic Index (GI) study on coconut syrup from Philippine coconuts to differentiate the coconut syrup and coconut sugar coming from other coconut-producing countries such as Thailand, Indonesia, India, Sri Lanka, etc. The Human IN VIVO GI Study was headed by DOST Filipino Scientist, Dr. Trinidad Trinidad who took her PhD in Canada under the tutelage of her professor at the University of Toronto, Dr. Thomas MS Wolever, one of the Founders of Glycemic Index (GI). Coconut Republic’s Coconut Syrup has a LOW GI of 39 and this is based on an actual HUMAN IN VIVO GI test conducted on our Coconut Syrup on August 2009 Buyer Beware IF other coconut syrup suppliers are claiming the exact same LOW GI if they cannot produce a legitimate HUMAN IN VIVO GI Test on their particular brand of coconut syrup and might just be riding on our GI test results when there is no assurance that their particular coconut syrup has in fact a LOW GI. Not all coconut syrup are created equally . Page 11 of 40 Coconut Republic is the only company not only in the Philippines but in the world to date (as of May 2011) that can truly claim to have a LOW GI of 39 for its Coconut SYRUP as it is the FIRSTEVER company to have subjected its coconut syrup to an actual HUMAN IN VIVO GI TEST in August 2009. when the Corn Refiners Association (CRA) of the USA represents a multi-billion industry to the tune of more than US$ 92 Billion + , as based on the 2003 Sales of the Top 3 leading producers (Cargill, Inc., Archer Daniels Midland (ADM), Corn Products, Int’l) and considering that since 1980 HFCS has been the sweetener of choice of major US soft drink manufacturers. This test can be a little costly and takes time to accomplish versus an IN VITRO (test tube) GI Test which is cheaper and faster to conduct as compared with a HUMAN IN VIVO test . Source of: “ US$92 Billion 2003 Corn Milling industry (HFCS info” : http://business.highbeam.com/ industry-reports/food/wet-corn-milling An IN VITRO (test tube) GI Test is NOT as accurate and reliable as an IN VIVO (live humans) GI Test due to the fact that IN VITRO tests (test-tube) have the absence of physiological conditions , but can merely provide an “estimated” GI rating. Also, if based on the CRA official website quote above that the HFCS has a “similar composition to honey and sugar” - then most likely and there is reason to believe that the actual GI of HFCS would be in the “HIGH” GI range and NOT in the moderate GI range as they stated. Click this Link for the IN VIVO HUMAN GI TEST Results of Coconut Republic’s Coconut SYRUP ________________ Page 12 of 40 V. HIGH FRUCTOSE CORN SYRUP (HFCS) IS HEAVILY PROCESSED The actual Manufacturing Process of HFCS is discussed in the link below which is taken from the official website of the CORN REFINERS ASSOCIATION (CRA), the National Trade Association representing the Corn Refining ( Wet Milling Process) Industry of the United States of America. This source is straight from the actual manufacturers of HFCS. http://www.sweetsurprise.com/ learning-center/hfcs-vs-sugar/manufacturing OTHER ONLINE SOURCES ON THE MANUFACTURING PROCESS OF HFCS is below which is SIMILAR to the process outlined in the website link above from the Corn Refiners Association of the USA. The entire process involves several steps and three (3) different enzymes - two (2) of which are genetically modified enzyme materials. High-fructose corn syrup (HFCS) is produced by milling corn to produce corn starch: a) b) processing corn starch to yield glucose, and then ; processing the glucose to produce a high percentage of fructose. It all sounds rather simple – white cornstarch is turned into crystal clear syrup. V. COCONUT SYRUP IS MINIMALLY PROCESSED Coconut SYRUP is NOT heavily processed and NOT refined unlike High Fructose Corn Syrup ( HFCS ) that undergoes heavy processing which includes in its processing several other laboratory - made enzymes which are genetically-modified . We have two (2) methods: I. Traditional Method: The fresh, raw Coconut SAP only undergoes slow dehydration for a total of one (1) hour and 30 minutes using open pan evaporation which involves boiling the fresh coconut sap . Once boiling point is reached the heat is then lowered to 80 degrees Fahrenheit for the remaining 40 minutes or so of the total cooking time of one (1) hour and 30 minutes. I. Our OTHER Modern Method used: A vacuum evaporator that involves controlled LOW HEAT to a maximum temperature of 115 degrees Fahrenheit or LESS. Page 13 of 40 However, the process is actually very complicated. Three (3) different enzymes are needed to break down corn starch, which is composed of chains of glucose molecules of almost infinite length, into the simple sugars : glucose and fructose. 1) First , corn starch is treated with alpha-amylase (a genetically-modified material) to produce shorter chains of sugars called polysaccharides. Alpha-amylase is industrially produced by a bacterium, usually Bacillus sp. It is purified and then shipped to High Fructose Corn Syrup (HFCS) manufacturers. 2) Second, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. Unlike alpha-amylase, glucoamylase is produced by Aspergillus, a fungus, in a fermentation vat where one would likely see little balls of Aspergillus floating on the top. 3) Third, a 3rd enzyme, glucose-isomerase or xylose isomerase (a genetically -modified material), which is very expensive is added. It converts glucose to a mixture of about 42 percent fructose and 50-52 percent glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, the pricey glucose-isomerase is packed into columns and the sugar mixture is then passed over it. Normally we only reach 105 degrees Fahrenheit ( thereabout ) using this method. This will now produce a RAW coconut syrup quality that is close to the original fresh coconut sap. If the coconut sap is heated at high heat for too long a period of time– it will NO longer be converted into coconut syrup and will have to be rejected. Unlike the process for making HFCS we do NOT add any water or any type of “enzymes”, natural or artificial; also, for sure NO genetically-modified ingredients are ever added to our coconut syrup unlike with HFCS which adds geneticallymodified materials ; enzymes , etc. Our Coconut Sap SYRUP is made of 100% pure , fresh coconut sap from organically -grown coconuts. NO “other ingredients “whether natural or chemical/ synthetic are ever added. Note: Coconut Republic’s Coconut syrup undergoes the above - mentioned process in our facility in Page 14 of 40 Inexpensive alpha-amylase and glucoamylase are used only once, glucose-isomerase is reused until it loses most of its activity. There are at least four (4) more additional steps involved as follows: 4) 5) 6) Fourth, a liquid chromatography step that takes the mixture to 90 percent fructose. Fifth , this is back-blended with the original mixture to yield a final concentration of about 55 percent fructose - what the industry calls high fructose corn syrup (HFCS). Other Steps, such as carbon absorption is used for impurity removal. Numerous filtration , ion-exchange and evaporation steps are also part of the over-all process. High Fructose Corn Syrup (HFCS) has the exact same sweetness and taste as an equal amount of sucrose from cane or beet sugar but it is obviously much more complicated to make, involving vats of murky fermenting liquid, fungus and chemical tweaking, all of which take place in one of sixteen (16) chemical plants located in the Corn Belt in the USA. the Philippines but please be aware that NOT all coconut sugar /coconut syrup producers or manufacturers are doing the same process as ours. BUYER BEWARE: Please take note that other coconut sugar /coconut syrup producers either in the Philippines or in other countries may not be doing the exact same thing as we do. It has come to our attention ( as we were given a copy of their process flowchart with photos) that other facilities located in other countries in Asia has a different production process in making their coconut syrup. They heat the coconut sap at high temperatures for 5 hours plus they add the following three (3) ingredients / preservatives: 1) lime 2) a small solution (morning) of calcium hydroxide 3) sodium metabisulfite (night). Their purpose for adding these three (3) ingredients is to prevent auto-fermentation. Page 15 of 40 Yet in spite of ALL the special enzymes required , High Fructose Corn Syrup (HFCS) is actually cheaper than sugar. It is also very easy to transport - it's just piped into tanker trucks. This translates into lower costs and higher profits for food producers. Coconut Republic’s Coconut SYRUP is guaranteed to be made of 100% PURE Coconut SAP without any preservatives ( whether food grade or not) and without any other ingredients, natural , synthetic or genetically-modified enzymes such as those used to produce High Fructose Corn Syrup (HFCS). (Sources: http://www.menstuff.org/issues/byissue/highfructose.ht ml ; http://en.wikipedia.org/wiki/High_Fructose_Corn_Syru p We also do NOT add any of these other ingredients (lime, sodium metabisulfite, calcium hydroxide ) used by other producers. We do NOT add even water , or enzymes or lime, etc. So, while high fructose corn syrup (HFCS) is supposedly made from "corn", which is a "natural grain" product. The above-stated reasons however makes one realize that this High Fructose Corn Syrup (HFCS) product is NOT a "natural" product at all BUT it is in fact - a chemically, man-made, highly processed sweetener that is truly toxic , deadly and totally harmful to one’s health and wellbeing : 1) The high-level and heavy method of processing of high fructose corn syrup (HFCS) as outlined above which involves several "chemical tweaking steps" ; 2) Plus, consider the addition of two (2) genetically-modified enzymes which is technically needed or required as part of its "heavy" manufacturing Our coconut sap also does NOT undergo high heat for 5 hours unlike other coconut sap syrup producers. Buyers / Consumers should do their own homework and should be aware that NOT ALL coconut syrup are created the same. Be a conscientious consumer. Page 16 of 40 process to make its conversion from corn starch to high fructose corn syrup (HFCS) possible. 3) Its TOXIC mercury content which is brought about in the process of production. (Note: The Institute of Agriculture and Trade Policy ( IATP ) study shows the presence of “mercury” in HFCS , BUT the Corn Refining Association of the USA is claiming in their official website – below is the link , that the IATP study is allegedly “flawed” and “misleading”) 4) The formation of yet another toxic substance in its heavy processing method – which is the hydroxymethylfurfural (HMF) which was found to further break-down into “other” substances that are potentially even more harmful than hydroxymethylfurfural (HMF). While the US FDA would not object to the use of the term "natural" on High Fructose Corn Syrup (HFCS) or on a product containing the High Fructose Corn Syrup , common sense will dictate that ALL of the above factors will no longer qualify the final product Page 17 of 40 of "high fructose corn syrup” as a true "natural product ". In fact , given all of the above information on how High Fructose Corn Syrup (HFCS) is produced; what it is really made of ; what becomes of it after all the chemical- based, man-made manipulation – gives the conclusion that high fructose corn syrup ( HFCS ) is definitely" NOT so natural and , NOT so safe" . High Fructose Corn Syrup (HFCS) is a heavily refined man-made substance from the laboratory - and several health experts , scientists researchers , consumers nutritionists, health advocates , even say that high fructose corn syrup (HFCS) is actually POISON ! (Source: Letter to Corn Refiners Association, July 3, 2008 - http://foodlawblog.foodlaw.org/2008/07/fdasynthetic-ingredients-may-be.html) Quoted from DrBillyHealth.com “Fructose: Poison when refined, isolated and concentrated. Good when naturally occurring in foods and eaten in moderation (when it is part of the complex of a healthful food). Many fruits and other plants contain some fructose along with other natural sugars. Page 18 of 40 High Fructose Corn Syrup is Poison with a capital P. Nothing good about it, never has been, never will be. No redeeming qualities what-so-ever. Virtually all of it is manufactured by a [partially] secret process(s) from GMOed (Poison) corn. Please do your best to stay away from any and all HFCS and boycott products containing the crap….” Source: http://www.drbillyhealth.com/06242010/ sugars-and-sweeteners/ Michael Jacobson, Executive Director of the Center for Science in the Public Interest states the following: "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” Source: http://en.wikipedia.org/wiki/Highfructose_corn_syrup Page 19 of 40 VI. HIGH FRUCTOSE CORN SYRUP (HFCS) IS NOT NATURAL BUT IS GENETICALLY-MODIFIED High Fructose Corn Syrup (HFCS) is a form of sweetener that is processed from "corn" rather than from "sugar" (ex: cane or beets). Nobody thinks of "sugar" when they see a field of "corn". The fructose found in High Fructose Corn Syrup is genetically-modified. According to Wikipedia Encyclopedia: “ Over 85% of the corn syrup produced in the United States is a genetically modified product” . Source: http://en.wikipedia.org/wiki/ high-fructose_corn_syrup Corn syrup is a glucose-heavy syrup made from corn starch . There is NO "fructose" in corn syrup - not naturally at least. Three (3) different enzymes are needed to break down corn starch. In 1957 the process by which high fructose corn syrup (HFCS) is produced was first developed by Richard Off. Marshalle and Earl P. Kooi when they discovered an enzyme that can convert the “glucose” in corn syrup into "fructose". In the 1970's the enzymatic process was modified, refined and improved VI . COCONUT SYRUP is NON-GMO (NOT Genetically-Modified) ALL Coconut Republic products specifically our Coconut SYRUP as well as our Coconut VINEGAR, Coconut SEASONING, Coconut SUGAR , Coconut FLOUR, DESSICATED Coconut, Virgin Coconut OIL, and other coconut -based FOOD products are made from NON-GMO, organicallygrown coconuts in the Philippines. We ensure that our coconut products are NON-GMO. Click link here ______for the US LAB Test showing our Coconut Sugar and Syrup is NON GMO We do NOT support the concept of GMO’s and will NOT knowingly develop, manufacture, handle and / or promote products and ingredients that contain GMO’s (Genetically Improved and / or Genetically Modified Ingredients ). Page 20 of 40 by Dr. Y. Takasaki at the Agency of Industrial Science and Technology of the Ministry of International Trade and Industry of Japan that made it possible to mass-produce high fructose corn syrup ( HFCS ) that is sweet enough and cheap enough to make. Most soda companies jump from liquid sugar to high fructose corn syrup by the 1980’s. Normally corn syrup is not even sweet but through complicated processing its glucose is converted into high-fructose corn syrup that is sweeter than refined sugar. Two (2) of the enzymes used, alpha -amylase and glucose-isomerase, are genetically modified (GMO) to make them more stable. High fructose corn syrup (HFCS) is almost certainly made from both: 1) genetically modified corn and then it is processed with: 2) genetically modified enzymes (Source:http:www.menstuff.org/issues/byissue/highfruc tose.html) Genetic engineering is a radical new technology that forces genetic information across the protective species barrier in an "unnatural way". To find out more about the health dangers of genetically modified foods click the links below: http://hubpages.com/hub/Video_The_Health_Dangers_ of_Genetically_Modified_Foods Page 21 of 40 http://www.seedsofdeception.com/Public/SeedsOfDece ption/index.cfm “Seriously….cigarettes are made with some "natural" ingredients too (tobacco for one) and we all know what damage they can do to our bodies! And again, while high-fructose corn syrup is indeed made from corn - you won’t however get the same beneficial nutrients in it that you would from eating an ear of corn. “ (Source: http://health.yahoo.com/experts/weightloss/405/highfructose-corn-syrup-villain-or-misunderstoodsweetener/ ) Please read the exact QUOTE below as taken from the official website of the CORN REFINERS ASSOCIATION (CRA) of the USA – the trade association representing the manufacturers of HFCS on their reply on the issue of the HFCS containing DNA from genetically modified corn: “While the corn used to produce high fructose corn syrup “may” OR “may not” have been produced using genetically enhanced corn, existing scientific literature and current testing results indicate that corn DNA cannot be detected in “measurable amounts” in high fructose corn syrup (HFCS). Source: http://www.sweetsurprise.com/ myths-and-facts/top-hfcs-myths Page 22 of 40 According to Wikipedia Encyclopedia: “ Over 85% of the corn syrup produced in the United States is a genetically modified product” . Source: http://en.wikipedia.org/wiki/ high-fructose_corn_syrup VII. COCONUT SYRUP IS NUTRITIONALLY SUPERIOR THAN HIGH FRUCTOSE CORN SYRUP VII. HIGH FRUCTOSE CORN SYRUP (HFCS) LACKS MEANINGFUL NUTRITIONAL VALUE CORN SYRUP does not really contain any nutritional value in its syrupy confection. Corn syrup is a mixture of sugar and corn. Coconut SYRUP has the following health benefits: a) Coconut Syrup has a LOW GI of 39 based on a HUMAN IN VIVO GI Test conducted by the Department of Science and Technology of the Philippines.(DOST) One tablespoon of corn syrup, According to the U. S. Department of Agriculture (USDA), contains 56 calories. The ingredients consist of : fructose, corn, corn starch, water and flavorings such as vanillin. According to the U. S. Department of Agriculture (USDA) here is what is contained in one tablespoon of corn syrup; 0 grams of fat, 2 milligrams of sodium, 14 grams of carbohydrates, 15 grams of sugars, 0 grams of proteins, 0 grams of dietary fiber, 0 grams of iron, and 0 grams of vitamins A and C. b) Coconut Syrup has more nutritional value, it has alkalinizing minerals Fresh , Raw Coconut SAP also contains the following MINERALS: Potassium (1,300 mg/100g); Not only does HFCS lack meaningful nutritional value but worse, it will endanger human health. Phosphorus (79 mg/100g); Magnesium (29 mg /100g); Page 23 of 40 Sulfur (26 mg/100g); High Fructose Corn Syrup is made with genetically - modified (GMO) corn and enzymes . GMO disrupts the DNA and can create unpredictable health problems. Sources: http://www.seedsofdeception.com/ Public/GeneticRoulette/HealthRisks ofGMFoodsSummaryDebate/index.cfm Calcium (6 mg /100g) Zinc (2 mg/ 100g); Iron (2 mg / 100g); Boron (0.63 mg/100g); http://www.5minutesforgoinggreen.com / 189/high-fructose-corn-syrup/ Copper ( 0.23 mg /100g); Manganese ( 0.13 mg/100g) Coconut SYRUP contains the following Vitamins and Minerals: Certified Amount Coconut SYRUP Amount per serving size Vit. A 3.3 IU/g 33.4 IU Vit. C 138.97 mg/Kg 1.39 mg Vit. B9 65.01 mg/Kg 0.650 mg Manganese 0.99 mg/kg 0.010 mg Potassium 6,931 mg/kg 69.31 mg Iron 3.97 mg/kg 0.040 mg Copper 3.36 mg/kg 0.034 mg Calcium 100 mg/kg 1.00 mg Zinc 1.78 mg/kg 0.018 mg Phosphorus 287 mg/kg 2.87 mg Source: University of the Philippines, Los Banos Page 24 of 40 Note: There are OTHER Vitamins/Minerals but was not included in the University of the Philippines, Los Banos Lab Test c) Coconut Syrup is a probiotic due to the good yeasts naturally-occuring in the fresh coconut sap ; d) Coconut Syrup contains MORE amino acids and vitamins compared with High Fructose Corn Syrup (HFCS); “Fresh Coconut SAP is a valuable source of vitamins in places where fresh fruits and vegetables are scarce. It is likely that human communities could not survive on isolated atolls without using fresh Coconut SAP to avoid vitamin deficiency”. Source: “Coconut Odyssey” by author: Mike Foale, pg 95 (Australian Center for International Agricultural Research) e) Coconut Syrup is RICH in INOSITOL : fresh coconut sap ( 127.7 mg / dl) and its by-product coconut syrup ( 200 mg / 100g) The word "inositol" comes Page 25 of 40 from the Greek words meaning "muscle sugar." This substance is in almost all living cells in plants and animals. When it is extracted from cells, inositol is a sweet, colorless, water- soluble crystal. Scientists knew about inositol in 1850, but didn't name it as a vitamin until 1956. It is an unofficial member of the B vitamin family (it is the cofactor of B vitamins and hence, required for their proper utilization or functioning) , but many experts argue that it is not a vitamin per se, mainly due to the fact that it can be synthesized by the human body; it is water-soluble and also because it has no nitrogen content but it works synergistically with several vitamins and nutrients and is referred to as a lipotropic agent. f) Coconut SAP which is the sole ingredient of coconut syrup contains five (5) out of the eight (8) essential glyconutrients , or what they call the “healing sugars”. From the Greek term "Glyco" which means “sugar” or “sweet” the literal translation of the “glyconutrients” is "sweet nutrients." The Five (5) Essential Glyconutrients found in FRESH Coconut SAP are: Page 26 of 40 1. Fucose ( not to be confused with Fructose) 2. N-Acetylglucosamine, 3. N-acetylgalactosamine 4. Glucose 5. Galactose Glyconutrients are not vitamins, minerals, amino acids or enzymes, but are in a class of their own as nutritional supplements derived from plants. Every cell in our body - all 600 trillion of them - needs glyconutrients. Human breast milk contains all eight (8) of the essential glyconutrients. Sources: http://www.glyconutrientsreference.com /whatareglyconutrients.php http://www.glycoinformation.com/sugars.html Coconut Sap has Iduronic acid - one of the most important component for Glycosaminoglycans (GAGs). Our skin is made of dertman sulfate which requires Idouronic acid. Also any organ requires Idouronic acid , so this is a good thing. Our company, COCONUT REPUBLIC is the FIRST company in the world to have a study conducted to determine the GLYCO NUTRIENT content of the fresh coconut sap. The Study was conducted by the University of California San Diego . Page 27 of 40 The results of the study showed that The above-mentioned five (5) Glyconutrients were present in the fresh coconut sap. Our Coconut SYRUP is 100% Made of the fresh coconut SAP. Glyconutrients have been dubbed "the next multi-vitamin." Their ability to fortify the immune system is now widely recognized in scientific circles. In fact, more than 20,000 articles and research papers are written on these positive effects each year. Source: http://www.sugarscanheal.com/ “Fresh Coconut SAP is a valuable source of vitamins in places where fresh fruits and vegetables are scarce. It is likely that human communities could not survive on isolated atolls without using fresh Coconut SAP to avoid vitamin deficiency”. Source: “Coconut Odyssey” by author: Mike Foale, pg 95 (Australian Center for International Agricultural Research) The fresh coconut SAP and SYRUP is naturally rich in vitamins, minerals, amino acids and healthy sugars called Page 28 of 40 the essential glyconutrients. VIII. LINK BETWEEN KIDNEY DISEASE AND HIGH FRUCTOSE CORN SYRUP (HFCS) Researchers from Loyola University’s Stritch School of Medicine in Chicago took a look at the link between kidney disease and high fructose corn syrup (HFCS) . Using data from nearly 9,400 adults in the National Health and Nutrition Examination Survey from 1999 to 2004, they tracked consumption of sugary soft drinks, a major source of high-fructose corn syrup (HFCS) in the United States, and protein in the urine, a sensitive marker for kidney disease. They found that overall, people who drank two or more sugary sodas a day were at 40 percent higher risk for kidney damage, while the risk for women soda drinkers nearly doubled. (Source: The New York Times-: http://well.blogs.nytimes.com/2008/10/30/still-spookedby-high-fructose-corn-syrup/ ) VIII. COCONUT SYRUP and KIDNEY HEALTH Coconut Syrup is rich in “inositol” . (200mg/ 100g) Inositol in the diet prevents degenerative changes on the kidneys. Source: http://hubpages.com/hub/Health_ Benefits_of_Inositol Plant protein sources such as the coconut contain less sulfurous amino acids and phosphorus and also minerals such as potassium and magnesium that contribute to an alkaline urine, promoting kidney health. Research has shown that inositol in the diet can help prevent kidney stone formation. It is calcium binding, thus preventing formation of the most common type of kidney stone (calcium oxibate). Source: http://www.raysahelian.com/ip-6.html Page 29 of 40 IV. LINK BETWEEN FATTY LIVER DISEASE AND HIGH FRUCTOSE CORN SYRUP (HFCS) In June, the Journal of Hepatology suggested a link between consumption of high-fructose corn syrup (HFCS) in sodas and fatty liver disease. In a 2007 study, rats were fed a diet high in fat and high fructose corn syrup and kept relatively sedentary for 16 weeks in an attempt to emulate the diet and lifestyle of many Americans. The rats were not forced to eat, but were able to eat as much as they wanted ; they consumed a large amount of food, and the researcher, Dr. Tetri stated that there is evidence that fructose suppresses the sensation of fullness. within four weeks, the rats showed early signs of fatty liver disease and type II diabetes. (Source: The New York Times: http://well.blogs.nytimes.com/2008/10/30/still-spookedby-high-fructose-corn-syrup/ ; http://en.wikipedia.org/wiki/High_Fructose_Corn_Syru p) IV. COCONUT SYRUP PREVENTS FATTY LIVER DISEASE Coconut Syrup is rich in “inositol”. studies show that raising the dietary levels of inositol prevents accumulation of fat in the liver, and helps prevent the development of cirrhosis. Source: http://hubpages.com/hub/Health_Benefits _of_Inositol Inositol is referred to as a Lipotropic Agent. Lipotropic means acting on fat metabolism by hastening removal, or decreasing the deposit, of fat in the liver. The ability of the liver to resist the infiltration of fatty deposits and to recover from accumulated toxin damage is shown to be improved by doses of inositol. Source: http://www.herbs2000.com/vitamins/v_b8.htm Coconut Sap SYRUP is more of “sucrose” than “fructose”, while high fructose corn syrup is more Page 30 of 40 of “fructose”. As based on the link below, please read the difference between “sucrose” and “fructose” and how it relates to metabolism, fatty liver disease and others…. “ There are several different names and forms of sugar, fructose, sucrose, and dextrose (glucose) being three (3). Here we are focusing on fructose, which behaves differently than the latter two (2) in regards to our metabolism. Both sucrose and dextrose are broken down in our body before they ever make it to our liver, however fructose does not breakdown and reaches the liver “almost completely intact ”. This feature of fructose (which in HFCS is of an even higher concentration) has been named “ metabolic shunting ” since the fructose is “shunted” or sidetracked towards the liver. Fructose is used to build triglycerides in the liver, which it does by imitating insulin, causing the liver to release fatty acids into the bloodstream. The flood of fatty acids then causes muscle tissue to develop insulin resistance. “ Source: http://www.thefitshack.com/2007/ 03/15/what-is-hfcs-and-why-is-it-so-bad-for-my-body/ X. LINK BETWEEN HYPERTENSION and HIGH FRUCTOSE CORN X .COCONUT SYRUP and Maintainance of Normal Page 31 of 40 SYRUP (HFCS) Blood Pressure A diet high in fructose increases the risk of developing high blood pressure (hypertension), according to a paper being presented at the Fresh Coconut SAP which is the main and sole ingredient of coconut syrup, has more Potassium (K) at 10,300 mg /L (ppm) and more Magnesium (Mg) at 290 mg /L (ppm) compared with American Society of Nephrology's 42nd Annual Meeting and Scientific Exposition in San Diego,California. brown cane sugar [Potassium = 650 mg/L (ppm); Magnesium = 70 mg/L (ppm) ]. We have NO data as to the Potassium and Magnesium content of high fructose corn syrup, if any. The findings suggest that cutting back on processed foods and beverages that contain high fructose corn syrup (HFCS) may help prevent hypertension. According to Diana Jalal, MD of the University of Colorado Denver Health Sciences Center after her colleagues examined 4,528 adults with no prior history of hypertension found that people who ate or drank more than 74 grams per day of "fructose" ( 2.5 sugary soft drinks per day ) increased their risk of developing hypertension. (Source:http://www.sciencedaily.com/releases/2009/10/ 091029211521.htm ) Potassium has been shown to have a significant role in the maintenance of normal blood pressure thus contributing in the reduction of risk of cardiovascular and coronary heart disease. Fresh Coconut SAP also contain five (5) of the eight (8) essential Glyconutrients.Glyconutrients are excessively promoted these days as an excellent food supplement with a wide range of positive effects to human health including maintaining an optimum blood pressure level. Preventing high blood pressure is just one of the many health benefits that proponents of Glyconutrients claim. It is noted that Glyconutrients are a source of soluble fibers that are transformed into helpful short chain fatty acids. These fibers have a wide spectrum of health benefits including regulating blood pressure. Page 32 of 40 Source: http://ezinearticles.com/? Glyconutrients -and -Blood-Pressure&id=408856 XI. LINK BETWEEN DIABETES AND HIGH FRUCTOSE CORN SYRUP (HFCS) XI. COCONUT SYRUP and Prevention / Treatment of DIABETES Coconut Syrup has a LOW Glycemic Index (GI) of 39. Chi-Tang Ho, Ph.D., a Chinese-born American Food Scientist with a PhD in organic chemistry who is the Director of the Food Science Graduate Program at Rutgers University in New Jersey conducted chemical tests among 11 different carbonated soft drinks containing high fructose corn syrup ( HFCS ). He found 'astonishingly high' levels of reactive carbonyls in those beverages. These undesirable and highly-reactive compounds associated with "unbound" fructose and glucose molecules are believed to cause tissue damage, says Chi-Tang Ho . By contrast, reactive carbonyls are not present in table sugar, whose fructose and glucose components are "bound" and chemically stable, the researcher notes. Reactive carbonyls also are elevated in the blood of individuals with diabetes and linked to the complications of that disease such as foot ulcers and eye and nerve damage. Based on the study data, Ho estimates that a single can of soda sweetened with high fructose corn syrup (HFCS) contains up to ten times (10 X) richer in harmful carbonyl compounds , such as A LOW GI food means that it will NOT cause any spikes in the blood sugar. Fresh coconut sap (127.7 mg / dl) and its by-product coconut syrup ( 200 mg / 100g) are both RICH in INOSITOL. Inositol and Diabetes: According to the Diabetes Information Hub in the link below INOSITOL is essential in preventing and controlling / treating diabetes. Sources: http://diabetesinformationhub.com/ DiabetesNutrition_Inositol.php http://ezinearticles.com/?D-Chiro -Inositol-in Treatment-of-typeDiabetes2&id=474415 Page 33 of 40 methylglyoxal, than a diet soft drink control, and claimed that SUCROSE does NOT have the same tendency to produce these harmful compounds. (Source :http://www.sciencedaily.com/releases/2007/08/070823 094819.htm ; http://en.wikipedia.org/wiki/High_Fructose_Corn_Syr up People with diabetes will benefit from inositol supplementation. Diabetics over-excrete the vitamin inositol, and they therefore have a general shortage of this. Inositol deficiencies within the cells in patients with diabetes (such as altered sensations in nerves in hands and feet, cataract and retinal damage and early derangements in kidney functions). Dosages of Inositol, ranging from 0.5 grams twice daily to 3 grams/day have been given to patients with diabetic neuropathy*. Results to date support that oral supplementation of Inositol may benefit in the prevention and treatment of neural complications of “diabetes mellitus”. Source: http://www.inocell.com/about/about.html Inositol helps reverse nerve abnormalities related to diabetes. Source: http://www.vitacost.com/science/concerns/ diabetes.html Inositol has been listed as an essential element in the nutritional treatment of Alcoholism, Cirrhosis of the Liver, and Diabetes. Source: Page 34 of 40 http://www.bioalternatives.net/inositol.htm XII. LINK BETWEEN CANCER AND AGING AND HIGH FRUCTOSE CORN SYRUP (HFCS) Recent research by Forrest Nielsen, Ph.D., of the USDA's Human Nutrition Research Center in Grand Forks, N.D., found that fructose interferes with absorption of copper, an essential mineral needed to create hemoglobin in red blood cells. Copper is affected by fructose," Nielsen told Natural Health. "With a high intake of high-fructose corn syrup, people might show signs of a copper deficiency and may need to enhance their copper intake." In addition, when five volunteers ate a diet with 20 percent fructose, their total cholesterol and LDL cholesterol shot up. But the combination of suppressed copper and high fructose also increased the number of free radicals, damaged molecules that contribute to cancer and aging. (Source: http://www.thenutritionreporter.com/fructose_dangers. html ) XII. COCONUT SYRUP and CANCERPREVENTION: Fresh coconut sap ( 127.7 mg / dl) and its by-product coconut syrup ( 200 mg / 100g) are both RICH in INOSITOL. Inositol is water soluble and not stored very well in the body. Thus an intake of inositol is needed daily to support many functions. Inositol and Cancer: The striking anti-cancer effect of inositol in experiments done by the Department of Medical Research Technology and the Department of Pathology University of Maryland School of Medicine. Source: http://www.inocell.com/about/about.html Two famous researchers discovered inositol prevents cancer. Source: http://www.naturalnews.com/025394.html How inositol prevents formation of cancer and even shrink pre-existing Page 35 of 40 experimental cancers . Source: http://www.thewolfeclinic.com/ip6.html Inositol in the diet has been reported to have in vivo and in vitro anti-cancer activity against numerous tumors, such as colon cancer, prostate cancer, breast cancer, liver cancer, chronic myeloid leukemia, pancreatic cancer, and rhabdomyosarcomas. Source: http://www.raysahelian.com/ip-6.html Inositol and Other Health Benefits: Inositol and its antioxidant, immuneenhancing , cardiovascular and kidney supporting activities - see below link. Source: http://www.inocell.com/about/about.html Inositol has a calming effect on the brain and has been used successfully at high doses as a treatment for psychiatric disorders such as depression, bipolar, obsessive-compulsive, and panic. Source: Page 36 of 40 http://www.naturalnews.com/025394.html XIII. LINK BETWEEN OBESITY and High Fructose Corn Syrup (HFCS) According to The American Journal of Clinical Nutrition, the way the body metabolizes factory made fructose plays a role in the epidemic of obesity. “The increased use of HFCS in the U.S. mirrors the rapid increase in obesity." XIII. COCONUT SYRUP and Prevention of OBESITY Coconut Syrup is rich in “inositol”. Inositol in the diet helps prevent obesity. Source: http://www.bioalternatives.net/inositol.htm Sources of Quotes Below: http://www.thefitshack.com/2007/ 03/15/what-is-hfcs-and-why-is-it-so-bad-for-my-body/ Inositol helps breakdown fats and helps reduce blood cholesterol Source: http://www.advancehealth.com/inositol.html http://www.5minutesforgoinggreen.com / 189/high-fructose-corn-syrup/ “ The difference between sucrose and fructose is that sucrose , when consumed in large quantities causes the brain to shut down appetite when it senses satiety. Satiety is another word for feeling full. The brain does not recognize fructose satiety and therefore humans keep consuming foods that contain HFCS without feeling full and knowing when to stop. This causes the obesity epidemic The satiety mechanism in our brain is a natural response to eating too much. Coconut Syrup was found to contain five (5) out of the eight (8) essential glyconutrients . Glyconutrients have been shown “to lower cholesterol, increase lean muscle mass, decrease body fat, accelerate wound healing, ease allergy symptoms, and allay autoimmune diseases such as arthritis, psoriasis, and diabetes.” Source: Page 37 of 40 Our bodies tend to store fat rather than burn it when we eat foods that contain HFCS. Caloric number or not, it's how the body breaks the sugars down, stores it and uses it. It has been shown in studies that our metabolism tends toward fat storage when consuming high levels of fructose.” XIII. High Fructose Corn Syrup (HFCS) - NOT ENVIRONMENTALLY SUSTAINABLE : Most corn is grown as a monoculture, meaning that the land is used solely for corn, not rotated among crops. This maximizes yields, but at a price: It depletes soil nutrients, requiring more pesticides and fertilizer while weakening topsoil to keep producing corn year after year (Source: Michael Pollan, author of "In Defense of Food: An Eater's Manifesto" (Penguin Press,2008) Pollan writes: "The environmental footprint of high fructose corn syrup is deep and wide" . The increased demand for corn based products is taking it's toll on our earth. Manufacturing High Fructose Corn Syrup (HFCS) is energy intensive. On top of this, the "mercury-grade" caustic soda and hydrochloric acid being used in the processing of high fructose corn syrup not only contaminates the product, (which is the high fructose corn syrup ) with mercury but contaminate its broader environment as well. Nothing organic, environmentally sustainable and natural about that folks ! http://www.glycoinformation.com/sugars.html XIII. Coconut SYRUP IS ENVIRONMENTALLY SUSTAINABLE Coconut Republic’s COCONUT Sugar is a sustainable product and helps protect the environment as compared with the production of other commercial sweeteners or sugars. a) COCONUT Sugar is the single most sustainable sweetener in the world according to the Food and Agriculture Organization (FAO) of the World Bank . b) Greenhouse Gases (CO2) Air pollution can be reduced dramatically when plants take up carbon dioxide (CO2) and many airborne particles through their leaf stomata. Coconut Trees as an annual crop has a HIGH CO2 sequestration efficiency . The average tree absorbs 10 kg (22 lbs) of CO2 per year while Coconut trees absorb 4.78 tons of CO2 per hectare per year ; Corn only absorbs 2.5 to 2.7 tons of CO2 per hectare per year. Page 38 of 40 (Source: http://www.washingtonpost.com/wpdyn/content/article/2008/03/06/AR2008030603294.html ; (Source:http://www.healthobservatory.org/library.cfm? refid=105091 ) c) The "mercury-grade" caustic soda and hydrochloric acid being used in processing of high fructose corn syrup only contaminates the product, (which is high fructose corn syrup ) with mercury contaminate its broader environment as well. the not the but d) Manufacturing High Fructose Corn Syrup (HFCS) is energy intensive. e) High Fructose Corn Syrup (HFCS): most corn is grown as a monoculture, meaning that the land is used solely for corn, not rotated among crops. . f) COCONUT is an ecologically beneficial tree crop that grows in diverse, wild-life supportive agroecosystems, it restores damaged soils and require very little water. g) Coconut tree has a deep root system (up to 15 m), it can be used also to control erosion. h) Coconut trees does not require pesticides as it is rarely attacked by pests or diseases. . Sources: http://www.bioenergywiki.net/index. php/Sugar_palm XIV. High Fructose Corn Syrup (HFCS) is NOT ECONOMICALLY SUSTAINABLE: In the economic arena , corn is XIV. Coconut Syrup is ECONOMICALLY SUSTAINABLE: Coconut production have traditionally Page 39 of 40 buoyed by government subsidies that artificially lowers the price of corn and force farmers to grow excess corn – corn that finds its way into meat and dairy products, processed foods, and high fructose corn syrup (HFCS). Clearly not economically sustainable. been a major source of livelihood and security for all the coconut farmers in the Philippines - the Philippines being the largest coconut growing country and the largest exporter of coconut based products in the world. (Source:http://blog.sustainablog.org/high-fructosecorn-syrup-cut-it-out/ ) Large corporations, such as Archer Daniels Midland (ADM) lobby for the continuation of government corn subsidies. ADM's receipt of federal agricultural subsidies have come under criticism. According to a 1995 report by the Cato Institute, a libertarian think tank, " ADM has cost the American economy billions of dollars since 1980 and has indirectly cost Americans tens of billions of dollars in higher prices and higher taxes over that same period." At least 43 percent (43%) of ADM's annual profits are from products heavily subsidized or protected by the American government. Moreover, every $1 of profits earned by ADM's corn sweetener operation costs consumers $10, and every $1 of profits earned by its ethanol operation costs taxpayers US$ 30.00 Source: http://en.wikipedia.org/wiki/Archer_Daniels_Midland In June 2002 , the US Congress approved a unprecendented US$190 Billion Farm Subsidy Package . One of its largest beneficiaries was corn growers - to pay corn farmers to produce more corn despite the surplus of corn in the USA. The traditional copra production from coconuts was yielding only meager returns to villages in the outer islands, while coconut sap-based products on the other hand could produce a wider range of higher-value coconut based food products that will yield better returns, thereby contributing to the sustainable development of such communities due to its social and economic potential. There are many more uses for a coconut and a coconut tree than as a source of copra. Modern small-scale and farm-level processing technologies that allow for the commercial production of coconut sap-based products at a farm level offer new hope for the coconut growers of the Philippines. Community-based production of coconut sap-based products has already made a significant contribution to raising the standard of living of several villages , communities in the Philippines. Coconut Sap by-products such as the coconut sugar and coconut syrup is highly valued in urban and Export markets . Development on this basis can Page 40 of 40 Source: http://www.csmonitor.com/2002/1031/p17s01lihc.html be socially, economically and ecologically sustainable. Parodies and Criticisms on High Fructose Corn Syrup on YOUTUBE As HFCS is a controversial topic, parodies and criticisms have appeared on YouTube as follows: VP Biden Says : CORN SYRUP and Coal more deadly than terrorism http://www.youtube.com/watch?v=8TTfCE1QfYg&feature=related High Fructose Corn Syrup, NO MORE ! http://www.youtube.com/watch?v=gBxlEBkWT-Y&feature=related HIGH FRUCTOSE Corn Syrup - Fine in Moderation ??? http://www.youtube.com/watch?v=F6QSq6h4XDc&feature=player_embedded HIGH FRUCTOSE CORN SYRUP is an ARTIFICIAL INGREDIENT http://www.youtube.com/watch?v=67NMir6K0xk&feature=fvw CONSPIRACY FOR FAT AMERICA and HIGH FRUCTOSE CORN SYRUP http://www.youtube.com/watch?v=fi6fK1PvQK4&NR=1&feature=fvwp ========================================================= ====== FOR A LIST OF PRODUCTS CONTAINING HIGH FRUCTOSE CORN SYRUP (HFCS) - click this link : http://www.accidentalhedonist.com/index.php/2005/06/09/foods_and_products_containing_high _fruct