Corn Syrup contaminated with Mercury,

C Robb W. 444°

Industrial agriculture has had some spectacular failures of late, contaminated tomatoes, contaminated spinach, deadly beef. Now they want to irradiate our vegetables, and kill it's nutritive qualities in the process, to kill contamination after the fact rather than cleaning up their act.
On top of all that this new study finds mercury in Corn Syrup, one of the most common ingredients in processed food and
many suspect largely responsible for the epidemic rise in diabetes. The answer seems pretty simple to me, buy whole foods, organic and local or better yet grow your own. Check out the article at Organic Consumers Association

http://www.organicconsumers.org/articles/articl...

Here is an excerpt,
"Mercury is toxic in all its forms," said IATP's David Wallinga, M.D., and a co-author in both studies. "Given how much high fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the FDA to help stop this avoidable mercury contamination of the food supply."

Have we forgotten Minamata so soon,

Minamata disease (Japanese: 水俣病 Hepburn: Minamata-byō?), sometimes referred to as Chisso-Minamata disease (チッソ水俣病 Chisso-Minamata-byō?), is a neurological syndrome caused by severe mercury poisoning. Symptoms include ataxia, numbness in the hands and feet, general muscle weakness, narrowing of the field of vision, and damage to hearing and speech. In extreme cases, insanity, paralysis, coma, and death follow within weeks of the onset of symptoms. A congenital form of the disease can also affect foetuses in the womb.


Minamata disease was first discovered in Minamata city in Kumamoto prefecture, Japan, in 1956. It was caused by the release of methylmercury in the industrial wastewater from the Chisso Corporation's chemical factory, which continued from 1932 to 1968. This highly toxic chemical bioaccumulated in shellfish and fish in Minamata Bay and the Shiranui Sea, which, when eaten by the local populace, resulted in mercury poisoning. While cat, dog, pig, and human deaths continued for 36 years, the government and company did little to prevent the pollution. The animal effects were severe enough in cats that they came to be called "dancing cat fever."[1]


As of March 2001, 2,265 victims had been officially recognised as having Minamata disease (1,784 of whom had died)[2] and over 10,000 had received financial compensation from Chisso.[3] By 2004, Chisso Corporation had paid $86 million in compensation, and in the same year was ordered to clean up its contamination.[4] On March 29, 2010, a settlement was reached to compensate as-yet uncertified victims.[5]

1 reply

Charles M. 110°

That contamination of spinach was a pretty small event (though a few did) and with ecoli - a naturally occuring bacterium. Considering the other rubbish put into processed food that kills hundreds of people per day, I'd say that it's a bad rap to go so so beserk as they did over the spinach. eColi rarely hurts people and can normally be washed off. http://www.laleva.org/eng/2006/09/ecoli_-_spina... seems to have a reasonable discussion.

I've heard it said (but not verified, so this is pure hearsay) that if sugar and corn syrup were new additives the FDA would never allow them anywhere near food. Considering the adverse effect it has to physical health and to behaviour it isasy to understand why.

I definitely agree about whole foods. Go with unrefined foods where you can. There is also a huge upsurge in people eating only raw unrefined foods and I know two vegetarians who have switched to raw with huge improvements in their health. After all folks, we were not really designed to eat cooked food slathered in rich sauces.

To be fair to corn syrup though, the study only found mercury in 50% of corn-syrup high foods. It did not directly analyse the corn syrup and the article definitely did not form sufficient linkage of the mercury to corn syrup as a source (though it did point a finger at the fact that some older processes use mercury in the production of input chemicals). Since the mercury was prevalent in foods with a high dairy concentration maybe milk was to blame?

Written in February 2009

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