We read with interest the Apr. 26 Balance commentary "A 'modified' debate over GMOs," by Julie Thayer, particularly the author's connection between high fructose corn syrup (HFCS) and GMO corn. It is important that consumers have all the facts regarding HFCS, a natural product produced from U.S. cornfields. Please share the following information about HFCS with your readers:
While the corn used to produce HFCS may or may not be derived from genetically enhanced varieties, existing scientific literature and current testing results indicate that corn DNA cannot be detected in measurable amounts in HFCS.
HFCS has proven beneficial to consumers through its use in many foods and beverages, including several products that are made for special dietary purposes. It also gives breakfast bars their soft texture, retains moisture in bran cereals and it protects freshness. HFCS actually inhibits microbial spoilage by reducing water activity and extends shelf life through superior moisture control.
In 1983, the Food and Drug Administration listed HFCS as "Generally Recognized as Safe" (known as GRAS status) for use in food, and reaffirmed that ruling in 1996.
As a natural, nutritive sweetener, HFCS can be enjoyed as part of a balanced diet. According to the American Dietetic Association, "Consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations ... as well as individual health goals."
Audrae EricksonPresident, Corn Refiners Association
