This article has a lot of great information on the process of manufacturing HFCS including the use of two enzymes (alpha-amylase and glucose-isomerase) which are genetically modified to be more stable.

“Consumers trying to avoid genetically modified foods should avoid HFCS. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I’ve seen some estimates claiming that virtually everything–almost 80 percent–of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right.”

Should an ingredient that must go thorugh such a process that includes genetically modified enzymes be allowed in foods labeled “All Natural” or “100% All Natural”.  It’s in “Snapple All Natural Lemon flavored Tea”.  It’s in “Arizona 100% All Natural Green Tea with Honey”, yes the stuff in the Zen-like green can or bottle.

Weston A. Price Foundation Board Member Linda Forristal is the author of Ode to Sucanat (1993) and Bulgarian Rhapsody (1998). Visit her website at motherlindas.com.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Fall 2001.

Link to Article: Weston A. Price Foundation

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