Consumer Concerns Over Corn Syrup

  • The 'Sweet Scam Lineup' ad produced by the Center for Consumer Freedom is one of many run by corn syrup manufacturers and food companies. They're running to combat what these industries see as myths about high fructose corn syrup. (Center for Consumer Freedom - screenshot)

High fructose corn syrup and sugar sweeten lots of food.

They’re in sweet stuff like soda-pop, but they’re also added to pasta sauce, gravy, bread, and other foods that don’t seem sweet.

Scientists are debating whether high fructose corn syrup is worse than sugar when it comes to making us fat.

But Shawn Allee reports high fructose corn syrup is losing ground before that science is finished.

Transcript

High fructose corn syrup and sugar sweeten lots of food.

They’re in sweet stuff like soda-pop, but they’re also added to pasta sauce, gravy, bread, and other foods that don’t seem sweet.

Scientists are debating whether high fructose corn syrup is worse than sugar when it comes to making us fat.

But Shawn Allee reports high fructose corn syrup is losing ground before that science is finished.

Let’s face it, most of us did not know high fructose corn syrup sweetened so much food.

We have no excuse now: the food industry sponsors ads like this one.

“sugar cube face forward.”

Here, a policeman lines up suspects.

There’s an ear of corn, a sugar cube, and a plastic honey-bear bottle.

The cop turns to the victim of the crime.

“… Do you see the one responsible for you gaining weight?”

“I’ve seen that high fructose corn syrup guy on the news. maybe it was him.”

“you mean you’re making all this up without any proof?”

At this point … the policeman lets the corn sweetener go.

The sugar cube and the honey bear bumble out, too.

“maybe it’s a sugar-cube. No, no, no. the honey bear!”

There’s a reason we’re seeing ads like this.

One market research survey showed more than half of consumers had “some concern” about corn syrup.

Some feel like the victim in that ad – they have this vague fear corn syrup’s worse for your waistline than sugar.

And they know scientists really are looking at this question.

“this particular study has stirred up extraordinary interest … much more than we expected.”

Dr. Bart Hoebel is from Princeton University.

A while ago his research team fed rats watered-down sugar.

Those rats didn’t get fat, but recently his team looked at what happened when rats drank watered-down corn syrup.

“The ones drinking fructose gained more weight … even though they’re taking in fewer calories there was something special or different about the high fructose corn syrup in that group.”

Hoebel says there’re several studies like his moving through the scientific pipeline.

They all look at whether eating high fructose corn syrup is worse than eating sugar … but he worries the public’s missing a big point.

Nearly all scientists agree we get too many calories from both corn syrup and sugar.

But … market research shows people miss the caveats and mixed results behind the science.

They’ve made up their minds.

“They’re looking for an ingredient that they know and sugar is a more recognizable ingredient.”

That’s Dr. Helen Jensen.

She studies food economics at Iowa State University.

She says some food companies don’t care if customers have the science right or wrong.

“so from the manufacturer’s point of view, they’re looking to make more product mixes that offer consumers the choice of having a sugar-based product.”

That’s why you’re seeing products that say sweetened with real sugar.

For example, the Pepsi company is pitching a sugar-version of Mountain-Dew while its regular version is still sweetened with corn syrup.

Other companies are switching, too.

Jensen says this is a big change.

“Tariffs raise the price of sugar. And subsidies for corn used to make corn syrup cheap.”

today it’s a little different. While sugar is still more expensive, it’s not as expensive as it used to be.

So, Jensen says if consumers are pushing a company to switch from corn syrup to sugar, the company just might pay more for ingredients to keep more customers.

But Jensen has a word of caution for people who hope sugar wins the battle over our sweet tooths.

She says countries like Australia sweeten a lot of food, too.

But they use almost no corn syrup … they use sugar, and Australians have gotten more and more obese, just like we have in the U-S.

For The Environment Report, I’m Shawn Allee.

Related Links

The Skinny on High Fructose Corn Syrup

  • A Princeton University research team lead by psychology professor Bart Hoebel (pictured) demonstrated that rats with access to high-fructose corn syrup gain significantly more weight than those with access to water sweetened with table sugar. (Photo courtesy of Princeton University, Denise Applewhite)

We know eating too much sweet stuff puts on the pounds. A new study suggests the kind of sweet stuff matters too. Shawn Allee reports:

Transcript

We know eating too much sweet stuff puts on the pounds.

Shawn Allee reports a new study suggests the kind of sweet stuff matters, too.

Food companies mostly sweeten things with table sugar, called sucrose, or they use high fructose corn syrup.
Dr. Bart Hoebel is at Princeton University.

A while back, his team fed rats regular food and let them drink watered-down sucrose to see if they’d put on fat.
They didn’t.

But, recently he let rats eat the same food, but drink a solution of high-fructose corn syrup.

“The ones with the high-fructose corn syrup became significantly fatter.

Corn sweetener companies dismiss the study since it involves rats, not people.”

Hoebel says rat studies point out where we should do human studies later.

“So we want to find out if the kind of sugar matters as the food producers are putting sugar in more and more things.”

More research on corn syrup is in the pipeline, including work on animals and people.

For The Environment Report, I’m Shawn Allee.

Related Links

Trying for a Healthier Holiday

  • Linda Barberic's partner Keith helps her prepare a healthy meal, using olive oil instead of butter. (Photo by Julie Grant)

With so many Americans facing diabetes,
heart disease, and other health problems,
the Thanksgiving meal has become a battleground
in some families. Some family members want
to make it a healthy meal, others want to
stick with their traditional family dishes.
Julie Grant reports:

Transcript

With so many Americans facing diabetes,
heart disease, and other health problems,
the Thanksgiving meal has become a battleground
in some families. Some family members want
to make it a healthy meal, others want to
stick with their traditional family dishes.
Julie Grant reports:

Four years ago, Linda Barberic gave her left kidney to her sister. The surgery went well. But since then, there have been a lot of other health problems in the family.

“We’ve had a few strokes in the family, we’ve got diabetes, we’ve got high blood pressure, we’ve got some other heart conditions, a few heart attacks.”

That’s some serious stuff. Linda thinks a lot of it has to do with the way her family eats: lots of salt, fat and sweets. She is hosting everyone for Thanksgiving dinner. And thought this might be a good time to get them all on board with healthier eating.

So she sent out a mass email to the family.

“So I thought this year, why not give everyone a challenge and make it a healthy Thanksgiving. Really – no fats, no butters, no salts, no heavy creams.”

Linda even suggested some recipes: steamed green beans with lemon zest, fingerling potatoes roasted with fresh garlic and thyme.

The resounding response: No salt, no fat, no fun.

Someone even said they wouldn’t come. They wanted the turkey with gravy, green bean casserole with crispy onions on top, and Mom’s dumplings with lots of butter.

Her brother-in-law Matt Previte is one of those with a heart condition. He and Linda’s sister, Sandy Previte, appreciate Linda’s thought, but…

Matt: “For one meal, for one day, one special occasion – it’s not worth it.”

Sandy: “How often do we eat gravy? Twice a year. So I’m like, let’s do the traditional. Why not? Let’s just stick with what it’s about – people getting together to have good food.”

So Sandy says why not have the gravy, have the butter?
But her sister Linda says it’s not one or two days a year. Her family, like many, eats fatty, salty foods all the time.
That’s one big reason why two-thirds of American adults are considered overweight or obese. And diabetes has become an epidemic.

So, why do we keep going back for more – when we know it’s making us sick?
Linda Spurlock is director of human health at the Museum of Natural History in Cleveland.
She says we’re hard-wired to crave sugar, fat and salt.

“If you did not have the inherited yearning for fat or for sugar and grab it anytime you could get your hands on it, you probably would not live to reproduce back 2- or 3- million years ago.”

But while our ancestors had to smash open bones to get to the marrow – so they could get the fat they needed – we can just pull up to the drive through and order whatever we want to eat.

Spurlock says the original Thanksgiving meal was probably a small, lean turkey, squirrel, raccoon, and roasted root vegetables.

“And how it got bigger and bigger and bigger –
I have a feeling that it wasn’t until quite recently that people had the expectation of several kinds of pie for dessert and yes giblet gravy and mashed potatoes and sweet potatoes.”

Spurlock says Americans can start eating healthier by training themselves to enjoy the simple taste of vegetables. But she says Thanksgiving probably isn’t the time for it.

Linda Barberic has come to the same conclusion.

“ I kind of just backed off on it. And said, ‘do what you’re going to do.’ Thanksgiving is about family. I’m grateful that everyone is healthy this year and everyone is here. So, I’m just grateful to have Thanksgiving. But, I have a feeling there will be some fat. (laughs)”

For The Environment Report, I’m Julie Grant.

Related Links

Sampling a New Crop: Sugar Corn

  • Todd Krone researches corn for Targeted Growth, a bio-energy company. Targeted Growth is tweaking corn genetics to produce 'Sugarcorn,' a variety with high amounts of sugar and biomass. The hope is the plants can be converted into ethanol cheaply. (Photo by Shawn Allee)

The federal government wants more
and more ethanol in our fuel supplies,
but it worries about how its made.
Most American ethanol is made from
corn kernels. That’s inefficient
and it makes the ethanol and food
industries compete for corn. The
government’s mandating we start making
ethanol out of things other than corn
kernels. Shawn Allee looks
at one effort to meet that mandate:

Transcript

The federal government wants more
and more ethanol in our fuel supplies,
but it worries about how its made.
Most American ethanol is made from
corn kernels. That’s inefficient
and it makes the ethanol and food
industries compete for corn. The
government’s mandating we start making
ethanol out of things other than corn
kernels. Shawn Allee looks
at one effort to meet that mandate:

I’m just outside an ethanol plant in central Indiana and its pretty much like most ethanol
plants. There’re a lot of semi-trucks going by and they’re loaded with yellow corn kernels.


Most ethanol plants grind corn kernels for starch, they let that starch turn into sugar, then
they brew the sugary juice into ethanol. Now, this whole process would be easier and
cheaper if we could make ethanol directly from sugary plants instead of starchy grain
kernels like corn.


Pretty quick here, I’m gonna meet a guy who’s trying to make corn a plant that’s easy to
grow in the Midwest but produces sweet juice – not starchy corn kernels.

“If you walk over here, these are our sugar corn hybrids.”

I’m with Todd Krone. He’s a researcher with a company called Targeted Growth. He walks me
through a test plot of a plant nicknamed ‘Sugarcorn.’ He pulls off a ear of corn and pulls back the
leaves.

(sound of leaves being pulled back)

The ear is almost bare.

Allee: “There’re just a few stray kernels developing, very few.”

Krone: “Yep. A few got through.”

Krone says this plant avoids making corn kernels. Instead, it puts energy and sugar into the
stalk. He can prove it with a taste test – right here in field.

He snips a piece of stalk.

(sound of snipping)

And pulls out a little press.

Krone: “You squeeze some of the juice to see how much sugar’s there. It’s up to you, if
you like, you could put on on your finger and taste. Is there sweetness?”

Allee: “Yeah, it’s definitely sweet. It’s definitely got a sweet tinge to it.”

Krone: “It might be a bit sweeter than pop might be.”

Krone says tests show Sugarcorn juice is as sweet as juice from sugar cane. He says this means
America could have a new plant that boosts ethanol production – but doesn’t compete with food,
and uses equipment farmers already have.

Krone: “For the farmer, not much changes until harvest when some logistics still need to
be worked out.”

Allee: “Obviously if you’re selling a lot of this corn, you’d be making a good deal of profit,
hopefully, what’s in it for the rest of us in terms of the success or failure of this, for drivers
and everybody else?”

Krone: “I would say, hopefully, it results in cheaper ethanol that can compete with cheap
oil. And then meeting that mandate to get more and more ethanol produced.”

Well, that’s the idea, but Targeted Growth would have to change more than just corn plants to
succeed. They’de have to change how at least some ethanol companies do business. And some
ethanol companies have some tough questions about it.

“How could you handle sugarcorn? How would you store it?”

This is Jeff Harts. He works at Central Indiana Ethanol. Harts says he likes the idea of using
sweet corn juice to make ethanol – it could be efficient. But he worries about getting enough to
run an expensive operation like his. He has no problem finding corn kernels.

“It’s a consistent flow of corn and we need that consistent flow to keep going. That’s why
we have storage, the farmers have storage. That’s why we have a local grain elevator
network to ship corn to us to keep that flow steady 12 months out of the year.”

Harts’ company might be a bit reluctant to change right away, but ethanol producers will have
find alternatives to the corn kernel. The government is capping how much ethanol can come
from corn starch.

As those requirements phase in, alternatives like Sugarcorn might look sweeter than they do
now.

For The Environment Report, I’m Shawn Allee.

Related Links

Interview: The End of Overeating

  • Dr. Kessler's new book describes the three components in food that keep us addicted: sugar, salt, and fat. (Photo courtesy of the National Canter Institute)

On average, people in the US
are much fatter than just 30
years ago. Obesity is an epidemic.
The Environment Report’s Lester
Graham talked with the author
of the book ‘The End of Overeating,’
which argues the American diet
is to blame:

Transcript

On average, people in the US
are much fatter than just 30
years ago. Obesity is an epidemic.
The Environment Report’s Lester
Graham talked with the author
of the book ‘The End of Overeating,’
which argues the American diet
is to blame:

Lester Graham: This is The Environment Report. People in the US are much fatter than just 30 years ago. Obesity has become an epidemic. The author of the book, “The End of Overeating” argues, “It’s the American diet.” David Kessler is a pediatrician and served as commissioner of the US Food and Drug administration under George Bush I and Bill Clinton. Dr. Kessler, give me the short answer, why has obesity become so rampant in the US?

David Kessler: We’ve taken fat, sugar, and salt, put it on every corner in America, made it available 24/7, made it socially acceptable to eat any time. We’ve added the emotional gloss of advertising—you’ll love it, you’ll want it. We’ve made food into entertainment. In fact, we’re living in a food carnival.

LG: I’ve been watching restaurant commercials, especially since reading your book, and I see a lot of, “It’s a fun time, it’s a good time, bring your friends, it’s a family gathering.” There is a lot of that emotional appeal, but it doesn’t talk about nutrition.

DK: Exactly. Sometimes about the economic value of food, but always it’s the emotional gloss that’s added. And food’s very reinforcing. Fat, sugar, and salt stimulate us, we come back more. But when you add that emotional gloss: “You’ll want it, you need it, you’ll have a good time.” That amplifies the reward value of food.

LG: Now your book spends a lot of time looking at the science of why we respond to sugar, salt, and fat and how the food industry has taken advantage of our response to sugar, salt, and fat. Why do we like those things in our food, why do we always crave more?

DK: That was the question that got me started 7 years ago. I wanted to understand why it was so hard for me to resist my favorite foods. I was watching Oprah one night, there was a woman on the show who said, “I eat when my husband leaves for work in the morning, I eat before he comes home at night, I eat when I’m happy, I eat when I’m sad, I eat when I’m hungry, I eat when I’m not hungry.” And then she said, “I don’t like myself.” And it was that behavior, I could relate to that. I have suits in every size. That’s what I wanted to understand, I wanted to understand the science and we finally do have the science to explain to that woman that it’s not her fault. In fact, her brain is becoming excessively activated by all the food cues in our environment—she’s being bombarded, she’s being constantly stimulated.

LG: You infer the food processors and the chain restaurants, are using some of the same techniques the tobacco companies used to get people hooked on cigarettes. In what ways?

DK: They certainly understand the inputs. They understand that sugar, fat and salt stimulate. They understand the outputs, that you come back for more. Have they understand the neuroscience? I doubt it. But they learned experientially what works, and they optimized food, they constructed food to stimulate us to come back for more. Let me explain how it works, let me give you analogy with tobacco. We have to be careful, there are similarities but there are also differences. Nicotine: nicotine is a moderately reinforcing chemical. But add to that the smoke, the throat scratch, the cellophane crinkling of the pack, the color of the pack, the image of the cowboy, the glamour, the sexiness, the sense that it was cool, the imagery from 20, 30, 40 years ago. What did we end up with? A highly addictive product. If I give you a packet of sugar and say, go have a good time, you’ll look at me and say, “What are you talking about?” Add to that sugar fat, add texture, add mouth-feel, add color, add temperature, put it on every corner, make it into entertainment, and what do we end up with? One of the great public health crises of our times.

LG: Now I don’t think the food industry sees this as necessarily trying to build addiction or using these chemicals as a way to re-wire our brain. I think any good chef will tell you, I want to cook things that will please you, that make you happy. It just so happens that sugar, salt, and fat make us happy. So, what’s wrong with it, if that’s what we want?

DK: The argument that the food companies will use is that all their giving consumers is what they want. But we now know, we have the science to show, that these chemicals are activating the brains of millions of Americans and what happens is that we keep on coming back for more. Look at modern American food, pick any appetizer from any major American restaurant chain. What is it? It’s layered and loaded with fat, sugar, and salt.

LG: Well, let’s pick one you highlighted in your book, because I happen to like it, it’s the Southwest Egg Roll at Chilis. It’s tasty!

DK: The Washington Post outed me because I had to go dumpster diving in order to find out what was in restaurant foods. We worked for a decade at the FDA putting nutrition facts labeling on all foods in the Supermarket, but not so in the restaurant foods. If you look at the ingredients, some fifty ingredients: the sugars, the fat, the fat loaded on fat, the salt in that eggroll. One industry insider just called it the equivalent of a fat bomb.

LG: You spend a little bit of time in the book on how food is labeled. How, for example, cereal manufacturers hide just how much sugar is really in that box. How do they hide it?

DK: Different names on the label, not just sugar, they’ll use honey, they’ll use molasses, they’ll use other terms so its not the first ingredient listed on cereals. But, understand, its not just any one ingredient. We have made food highly stimulating. The multi-sensory nature of food, it’s a rollercoaster in the mouth. 30 years ago, we used to chew on the average of 30 times per bite. Now it’s less than half of that. Food goes down in a whoosh, it stimulates, it rarely lingers. In fact, most of what we are eating is so pre-digested. Chicken: I went in and ordered a margarita grilled chicken dish, I thought it was healthy. Little did I know it was bathed, it was mixed in these cement mixers with sugar and fat, our meat is injected with these needles, solutions are added, sure it tastes good. But in some ways it keeps us in this cycle of consumption. And understand the cycle of consumption based on past learning, past memory, we get cued. Our brains get activated. The cue can be as simple as a sight, a smell, a location, my car can be a cue! Because where I’ve gone before, I get in the car and start having these thoughts of wanting. I was walking down Powell street and I started thinking about chocolate covered pretzels. Why? Because I had been, six months earlier, a place on Powell street. I had forgotten entirely about it, we’re such effective learners—just walking down that street will create thoughts of wanting. Thoughts of wanting arouse me, they capture my attention, they pre-occupy me, I eat for that momentary pleasure. Next time I get cued, I do it again, and every time I engage in this cycle, I just strengthen the neural circuits. What am I in search of? I’m in search of this ephemeral pleasure, is there any real satisfaction? Rarely.

LG: Your book is called “The End of Overeating.” How do we stop overeating, when much of the food at the grocery store and the restaurants is prepared the way it is, we have all these visual cues, these reminders of how food is a reward in our lives. How do we stop that cycle, how do we break or rewire our brain back to a more healthy style of eating?

DK: First, we have to come to the understanding that our behavior is becoming conditioned and driven. And it’s not just our behavior, it’s the behavior of our children. And once we understand that, once we understand that food in fact has become hot stimuli, and preoccupy us and capture our brains, and hijack our brain circuits, and we can see this on the neural imaging. What we have to do is cool down the stimulus. How do you cool down a stimulus? First, you can just get rid of the cues. That sounds easy, you create a safe environment in your home, but you end up walking down the street so that’s not very practical. The other effective way is to eat with some structure. What do we do in The United States? By putting fat, sugar, and salt on every corner, eating 24/7, eating in our cars, eating all the time, we’ve taken down any boundaries. So eating with some structure—knowing what you’re going to eat, when you’re going to eat it, and if it’s food that you want, it helps protect you from being bombarded by cues, because if you know what you’re going to be eating in several of hours, the cues in the intervening time that you get hit with just don’t have the same power. In the end, what’s the best way to reduce and take the power out of a stimulus? How do you change what you want? Want something else more. What we have to do, and I think this is essential as a country, because social norms effect us, they really effect our behavior, they effect our neural circuitry. If I look at that huge plate of fries and say, “That’s my friend, that’s gonna make me feel better,” my brain’s going to get activated and then there’s nothing I can do to stop myself from finishing that plate of fries. If however, we change how we view food, psychologists call it a critical perceptual shift. How did we win, well, we haven’t quite won it but how did we succeed in the perceptual shift against tobacco? 30, 40 years ago we used to view the product as something that was cool, something that was socially acceptable, something that we wanted. We changed that perception. Now we look at it for what it is, a deadly, disgusting, addictive product. Tobacco is easy because we can live without tobacco. Food is much harder. But, all the processed foods, foods that stimulate us, that are just fat and sugar, fat and salt, fat and sugar and salt, getting us to come back for more and more, I think we have to change how we view food back, perhaps it’s very simple in the end, ho w much real food are we eating?

LG: You did the research, started 7 years ago, you wrote the book, now you’re talking about food on interviews like this. How has it changed your life?

DK: What’s very interesting, being trained as a physician, I thought I would go into the world and understand the metabolism, the endocrinology, the bariatrics, the physiology. What I actually gained in understanding was that we’re all wired to focus on the most salient stimuli in our environment. That’s what makes us so successful as a species. It could be alcohol, tobacco, illegal drugs, it could be gambling, but for many of us, food has become the most salient stimuli, and what about that food? It’s the fat, sugar, and salt. I look at that food and I say, I need it, it’s going to make me feel better, and I’ve come over time to understand that I can feel just fine, eat about half as much as I was eating but feel just as satisfied.

LG: David Kessler is the author of “The End of Overeating: Taking Control of the Insatiable American Appetite.” Thanks very much for speaking with us.

DK: Thank you.

Related Links

The Liquid Heart of the Everglades

  • The state proposes returning some of the land to its natural marshy state, and using other parts for stormwater reservoirs. (Photo courtesy of the National Parks Service)

The state of Florida is working on a plan to restore water flow to its troubled Everglades. It wants to
buy a huge sugar grower and the land it owns between Lake Okeechobee and the Everglades. Ann
Dornfeld went out on the lake to find out what’s at stake:

Transcript

The state of Florida is working on a plan to restore water flow to its troubled Everglades. It wants to
buy a huge sugar grower and the land it owns between Lake Okeechobee and the Everglades. Ann
Dornfeld went out on the lake to find out what’s at stake:

The first thing to know about Lake Okeechobee is that it’s not your stereotypical clear blue lake. It’s
shallow, murky, covered with tall grasses, and thick with everything from birds and rabbits to frogs
and alligators.

The lake is about 35 miles wide. It’s known as the ‘liquid heart’ of the Everglades. And Paul Gray is
here to take its pulse.

Paul Gray: “I think it’s a glossy!”

Ann Dornfeld: “What’s that?”

Paul Gray: “A glossy ibis.”

Gray gets excited about birds. That makes sense – he’s the Science Coordinator for the Audubon
Society’s Lake Okeechobee Watershed Program.

It’s his first time out on the lake since the last big storm, and he’s eager to see how it’s doing.
Stormwater is diverted into the lake from development and farmland like the U.S. Sugar fields. That
floods the lake, which has nowhere to drain because it’s surrounded by a dike.

The best way to get to the middle of a marshy lake is an airboat.

(sound of airboat starting up)

As the boat zips across the grassy lake on a cushion of air, brightly-colored bugs and tiny green frogs
the size of your thumbnail land inside.

Once we skid to a halt, Paul Gray scans the water, and throws up his hands, disappointed.

“We’ve stopped in an area that’s probably four feet deep now. This is very, very sparse – just a little
stem sticking up every four to five feet. If everything was working right this would be all vegetated,
full of birds and stuff. Right now I’m not sure what will happen to it. [sighs] It’s a little demoralizing
right here, but we’ll look for some better spots.”

All this vegetation drowned in the last big storm.

“All of Okeechobee’s water used to flow into the Everglades, but now it doesn’t do that anymore.”

Instead, extra water is dumped into the fragile estuaries. They’re supposed to be a delicate mix of
saltwater and freshwater. And dumping all that lake water into them destroys the ecosystem.

“And the great tragedy is in 2004-2005 we had so many storms, and we dumped so much water
from Lake Okeechobee that we could’ve met all our water needs for a decade. The year after dumping
all that water out, we were in a severe drought and the farmers were only getting 45% of the water
they wanted.”

Last summer, the state of Florida announced a tentative deal with U.S. Sugar Corporation to buy the
company out. U.S. Sugar’s land blocks the flowaway between the lake and the Everglades. The state
proposes returning some of the land to its natural marshy state, and using other parts for stormwater
reservoirs. Gray says the U.S. Sugar deal would be a huge boon to the lake and the Everglades. It
could even improve the birdlife in northern states and Canada that fly south for winter.

“When those little warblers and things reach Florida, they’ve gotta get fat. They need to double their
body weight before they fly across the Gulf of Mexico, or they can’t make it!”

We arrive at a shallower part of the lake, and Gray pumps his fist in victory.

“This is much better news. We’re sitting in a big patch of green plants with little white and pink
flowers. It goes on for several hundred yards. This is called smart weed. It produces little very hard
black seeds. And ducks love these seeds, and migratory seed-eating birds like sparrows and other
things love these seeds. When all of the wintering waterfowl get down here they’re gonna have a ball
with this! [laughs] Wow. That’s nice. Alright, we can go.”

It’s a small success. But Gray says until the flow of water into Lake Okeechobee is returned to normal,
the liquid heart of the Everglades will be struggling to beat.

For The Environment Report, I’m Ann Dornfeld.

Related Links

Cellulosic Ethanol Breaks Ground

Getting fuel from plants like corn
and sugar cane is not that efficient. That’s
why researchers are working on so-called
cellulosic biofuels. The process turns things
like corn stalks, wood chips, and grasses into
fuel. As Mark Brush reports, some new
cellulosic refineries are breaking ground:

Transcript

Getting fuel from plants like corn
and sugar cane is not that efficient. That’s
why researchers are working on so-called
cellulosic biofuels. The process turns things
like corn stalks, wood chips, and grasses into
fuel. As Mark Brush reports, some new
cellulosic refineries are breaking ground:

The new refineries are being built with money from the federal government. The hope is
to perfect a fuel source that a) doesn’t come from food, and b) is much more efficient
than corn-based ethanol.

The problem is it’s hard to get at the sugars inside the
plants. But the payback could be big. For every one unit of energy going in,
cellulosic ethanol could spit out about five to ten units of energy.

Brian Davidson is with the BioEnergy Science Center. He says industry officials are
hopeful, but he thinks these new refineries are just a first step.

“They believe that those technologies will be more widely applicable, but I actually
believe that we’re going to need further technology improvements to go from these first
few handful of plants, handful of bio-refineries, to make them widespread.”

Davidson says scientists still have not perfected ways to break down the plants in a
cost-effective way.

For The Environment Report, I’m Mark Brush.

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Potato Forks Better Than Plastic?

  • Companies are making disposable utensils from things like corn, potatoes, and sugarcane (Photo by Jessi Ziegler)

Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:

Transcript

Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:

Companies are making disposable utensils from things like corn,
potatoes, and sugarcane. And many brands label their silverware as
biodegradable.

Sarah Burkhalter is a news producer with the environmental
journalism website, Grist.org. She says making silverware from
materials other than plastic is a step in the right direction.

“But I think that the encouragement should not be for people to feel
like they can use a fork for three minutes then toss it in the compost
and be done with it. I think the emphasis needs to be on reusing your
silverware. Whether that be metal or plastic or corn.”

Burkhalter says the other tricky part is that you need to read the
manufacturer’s instructions. She says many of these utensils are only
biodegradable in special composting facilities.

Which means the utensils will not biodegrade if you toss them into a
backyard composting bin.

For The Environment Report, I’m Kyle Norris.

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Company Turns Waste Juice Into Energy

  • Millions of gallons of wastewater is produced by cleaning operations at the Welch's. Some of the sugar in the wastewater is being used to make electricity. (Photo by Lisa Ann Pinkerton)

Tiny single-celled organisms could become the giants of
energy production in the near future. Scientists are
using bacteria to convert waste into hydrogen energy.
Lisa Ann Pinkerton recently watched a vat of microbes
turning wastewater into electricity:

Transcript

Tiny single-celled organisms could become the giants of
energy production in the near future. Scientists are
using bacteria to convert waste into hydrogen energy.
Lisa Ann Pinkerton recently watched a vat of microbes
turning wastewater into electricity:


More than 17 million gallons of grape juice is sitting in what amounts to be a huge
refrigerator. It’s Welch’s grape juice ready to be bottled. About the size of a
gymnasium, the cooler’s covered with tile and the juice is stored in big
stainless steel tanks.


Paul Zorzie is the plant manager. He says they have to regularly clean the
tanks. And first they rinse them with water to clean out the remaining juice:


“Juice would be anywhere from 10 to 20 percent
sugar, so what goes down the drain might be .3.”


Since there’s still a little bit of grape juice and sugar in that wastewater, it can
still be used. Behind the plant, the faint smell of grape juice wafts from a
bubbling tank of wastewater. It looks kinda like a purple jacuzzi. In a nearby
shed, Gannon University Professor Rick Diz has built a pilot system to covert
the sugar in that grape juice wastewater into electricity. With the help of the
Ohio biotechnology firm NanoLogix, he’s coaxing millions of microorganisms
to consume the sugar and produce hydrogen:


“The sort of bacteria that produce hydrogen and
actually other bio fuels of one sort or another just
love sugar. Just like for people, sugar is the easiest
thing to digest for many organisms.”


Diz says if you keep introducing food that sugar from the watered-down grape
juice, the microbe population will double every 24-48 minutes. He’s trying to
keep the conditions just right to encourage hydrogen-producing microbes to
grow, while at the same time discouraging methane producing ones. They feed
on hydrogen, and it can be a careful balancing act.


When the microbes produce enough gas, the pressure trips a switch and the
hydrogen is pumped into a slender, high-pressure holding tank:


“And so far we’re been quite successful. We are in fact
producing hydrogen gas, we have used that gas to run an
engine that generated electricity for us on just a
demonstration purpose.”


You can imagine, there are all sorts of industries that create waste sugar
water, from fruit juices, and sodas to candy makers. So there’s lots of
potential to generate hydrogen and then electricity from residual sugar in
wastewater.


But, Diz says the Welch’s system is the only one in the US to successfully do
this outside a laboratory setting. The Welch’s plant in Erie, Pennsylvania
spends about one-and-a-half million dollars a year for electricity and
wastewater treatment each. It hopes a large-scale project that Diz will build
this spring can put a dent in those bills:


“Welch’s is certainly one of the first companies that we’ve hear of who’s expressed
interest in producing hydrogen from microorganisms.”


That’s Patrick Serfass at the National Hydrogen Association. He says
developing renewable ways to generate hydrogen is ideal for a greener energy
sector. But the methods have to be economically worth it:


“The trick is to make the leap from the laboratory to real world applications, and using the hydrogen to either produce
electricity or meet some other energy need.”


Serfass says if Welch’s makes good on it’s plans to built a large demonstration
bio reactor it’ll be a major step for renewable hydrogen and an example to the
rest of the nation’s over 200 beverage makers and bottlers.


For the Environment Report, I’m Lisa Ann Pinkerton.

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A More Efficient Way to Make Ethanol?

The cost of oil is topping out near 70 dollars a barrel and the nation is sending billions of dollars to unstable foreign countries to get it.
With that
in mind, many Americans have begun to think about biofuels from domestic crops. Biofuels such as corn ethanol and soy diesel are the most popular right now. But researchers are looking into plants that don’t require the fertilizers and pesticides those crops need. The GLRC’s Richard Annal reports on one crop that could make ethanol much more efficiently:

Transcript

The cost of oil is topping out near $70 a barrel and the nation is sending billions of dollars to unstable foreign countries to get it. With that in mind many Americans have begun to think about biofuels from domestic crops. Biofuels such as corn ethanol and soy diesel are the most popular right now, but researchers are looking into plants that don’t require the fertilizers and pesticides those crops need. The GLRC’s Richard Annal reports on one crop that could make ethanol much more efficiently:


(sound of pouring liquid)


Researcher Timothy Volk is showing me some liquid that is on its way to becoming biofuel.


“So what comes out of this is a brown liquid.”


This murky brownish substance contains sugars that have been extracted from wood chips. Separating sugars from organic materials is an essential part in the production of the biofuel ethanol, and a new method being developed at the School might revolutionize that process. This lab is at the School of Environmental Science and Forestry in Syracuse, part of the State University of New York system. Everybody just calls the school ESF. What makes the process at ESF different is the use of water instead of harsh chemicals as a means of extracting sugar and the use of wood from a type of willow as stock material.


The extracted sugars are then fermented and used to produce ethanol. Mix 85 percent ethanol with 15 percent gasoline and you’ve got E-85. Several models of cars can burn E-85. It burns cleaner than petroleum based products, and reduces the dependence on foreign oils.


ESF’s Timothy Volk says this method differs from others being used, creates several by- products, and leaves very little waste material.


“What’s left over still looks like a wood chip. That could go to the paper industry, and you could still make paper out of it, or you could use that wood chip to produce renewable heat and power. One of the beauties of this is that from a ton of hard wood chips from the forest or willow or where ever it comes from you’re making multiple products and there’s not a lot left.”


For stock material ESF researchers are experimenting with the use of the willow shrub tree. This plant is native and grows to over ten feet tall. The researchers say willow beats corn hands down. You have to burn fuel to plant corn every year. Corn requires fossil fuel-based fertilizers, and you only use the corn kernels rather than the whole plant to produce ethanol.


Jim Nokas is one of the lead researchers on the project. He sees the willow shrub as much more commercially viable than corn-based production.


“The best calculations we have for every unit of energy put into this process you get anywhere from 11 to 15 units of energy out. Compared to the best data available for corn, for every unit of energy put in, one would obtain 1.67 units of energy out.”


In other words, producing ethanol from willow is about ten times more efficient than using corn.


Tom Linberg is a commissioner with the New York State Department of Agriculture. Linberg says he’s excited by the prospect of wood-based ethanol production, and sees growing a low maintenance crop like willow as a way for farmers to earn extra cash.


“I think it’s something that could provide an option for a lot of farmers or land owners to use vacant land. Try and get some income off of it whereas they might otherwise not be getting income off the land. It’s a fairly low impact crop. You know, you plant it once and you don’t really need to do anything else with it, and this is something they could have on the side. Brings in some extra income and, again, helps keep that land productive.”


Willow can be harvested 6 to 7 times before replanting is necessary. It has a year long growing and harvesting season, and provides high yields. With about 2 million acres of dormant farmland in New York alone that could be dedicated to willow production, Volk believes growing willow for ethanol would have a positive effect on the local economy that buying foreign oil cannot offer.


“The real benefit here then is we build them here and it’s locally produced material, so you buy it from the land owners, or the farmers that are producing willow, the people that own wood lots. You buy all that material locally from the local community. You produce the ethanol and hopefully then we are using it locally in the community, and instead of sending energy dollars out of the state we cycle them around the local community and get lots of benefits associated with them.”


The researchers say the willow-to-ethanol process will be ready for commercial application within two years, and if it proves commercially viable the timing couldn’t be better. With ethanol plants being built across the nation, the wood method could become an efficient alternative to corn-based production in many states.


For the GLRC, I’m Richard Annal.

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