I recently realized that the French’s food brand is not French at all.
Actually, it is American, and the products contain… wait for it…. High Fructose Corn Syrup!
Look for nutritional information on the French’s website to see it for yourself
How bad is HFCS?
…The Center for Science in the Public Interest claims that HFCS is not a “natural” ingredient due to the high level of processing and the use of at least one genetically modified (GMO) enzyme required to produce it
What’s that? Genetically modified food? What could possibly be wrong with that?
According to the peer-reviewed journal Environmental Health, researchers have detected traces of mercury in high-fructose corn syrup
The source of the metal appears to be caustic soda and hydrochloric acid, which manufacturers of corn syrup use to help convert corn kernels into the food additive.
A handful of plants across the nation still make the soda and acid by mixing a briny solution in electrified vats of mercury. Some of the toxic metal ends up in the final product, according to industry documents cited in the study.
Guess what other condiment (used in many restaurants in Lebanon) contains HFCS?
Corn syrup manufacturers insisted their products are mercury-free. But the study noted that at least one maker of caustic soda that has used the mercury-based technology listed the corn syrup industry as a client.
The researchers cautioned that their study was limited. Only 20 samples were analyzed; mercury was detected in nine.
Still, the impact of the findings could be significant. High-fructose corn syrup has become such a staple in processed foods that the average American consumes about 12 teaspoons of it daily, according to federal estimates. Teenagers and young kids tend to eat more of it than adults.