Tuesday, January 27, 2009
Mercury in High Fructose Corn Syrup
You knew there was some reason you did not like the High Fructose Corn Syrup that is in everything. It's that nice little hint of metallic flavor, mercury. Plants across the nation still make the caustic soda and acid used to make the corn syrup in electrified vats of mercury. The FDA sat on this since 2005. I am shocked to tears, but in some ways not surprised. It is just the latest episode in the ongoing saga of Still Bushed.