Download high fructose corn syrup coconut syrup

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