Toxin found in HFCS

[Dr Mordrid]

http://www.sciencedaily.com/releases/2009/08/090826110118.htm

Heat Forms Potentially Harmful Substance In High-fructose Corn Syrup, Bee Study Finds

ScienceDaily (Aug. 27, 2009) — Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) that is often fed to honey bees. Their study, which appears in the current issue of ACS' bi-weekly Journal of Agricultural and Food Chemistry, may also have implications for soft drinks and dozens of other human foods that contain HFCS. The substance, hydroxymethylfurfural (HMF), forms mainly from heating fructose.
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"The data are important for commercial beekeepers, for manufacturers of HFCS, and for purposes of food storage. Because HFCS is incorporated as a sweetener in many processed foods, the data from this study are important for human health as well," the report states. It adds that studies have linked HMF to DNA damage in humans. In addition, HMF breaks down in the body to other substances potentially more harmful than HMF.

[Umfriend]

So, uhm, as of whioch temp does HMF form and is that temp reached when HCFS is processed?

[Brian Ellis]

According to Mr Arrhenius, all chemical reactions occur at all temperatures, provided there is no phase change or decomposition and are proportional to the square of the absolute temperature. If, for example, it is considered "dangerous" if the temp exceeds, say, 150°C, the quantities formed at, say, 20°C will be 48%. That having been said, there may well be phase changes (e.g., a reduction of water bonded to the sugar molecule) and this could alter the reaction.

Perhaps more dangerous is caramel, formed by heating common or garden sugar. This is WIDELY used as flavoring and colouring agents in thousands of foodstuffs. The chemistry of caramelisation is not fully understood, but it seems probable that powerful carcinogens (e.g., acrylamide) are formed in small quantities. Even Alzheimers may have caramel as a contributory cause. We are a long way from knowing the chemistry, toxicology, epidemiology and metabolisation of it, especially in chronic repeated doses, such as drinking a litre of Coke per day for 40 years.

[Elie]

So is that the secret to how they put the caramel in the caramel bar?