Well, I hate to wade into this topic,
but since I believe I am one of the only dedicated birders around here with degrees in Food Science and Nutrition (BS, Mich St U; MS, Cornell U), and about 23 years
work experience in two different Food Science departments in Cornell College of Agriculture, here goes…
High-fructose corn syrup
(HFCS) and sugar are similar, but there are a few differences:
- Composition:
- HFCS: It’s a sugar-based sweetener derived from CORN syrup. Like regular table sugar (from CANE or BEETS), it consists
of both fructose and glucose molecules. The most common type, HFCS 55, contains 55% fructose and 42% glucose.
-
- Sugar:
Regular table sugar is composed of equal parts of monosaccharides fructose and glucose (50%-50%), bound together as a disaccharide (called Sucrose).
So the chemical composition is slightly different and the source of the sugar is from different plants.
- Production Process:
- HFCS is made from CORN starch, which is processed to create corn syrup. Some of the glucose in corn syrup is converted
to fructose using enzymes, resulting in HFCS.
- Table Sugar is obtained from sugar cane or sugar beets.
- Physical Form:
- HFCS is liquid and contains about 24% water.
- Sugar is dry and granulated.
- Nutritional Value:
- In terms of nutritional value and health properties, there are no significant differences between HFCS 55 and sugar (although some science writers debate this statement
on the basis of how these substances are digested in humans). Both are broken down into fructose and glucose during digestion.
The US Food and Drug Administration long ago declared HFCS to be safe for human consumption.
HFCS is used in various foods because it is cheaper (or was at one time cheaper) than cane/beet sugar.
However, in recent decades many
humans have way-overconsumed “foods” like sodas and some not-too-nutritional edibles, and this has contributed to obesity, diabetes and other adverse health conditions. So, it is the high consumption of HFCS that is the problem, most likely, and not
the small chemical differences between the two types of sugars.
Regarding
birds’ consumption of jelly (made with fruit juice) and jam (made with fruit juice and fruit pieces) containing either of these sugar sources,
-
we may have to consider if we are encouraging birds to eat too much of these foods containing sugar. To my knowledge, nobody has studied the effect of this “diet” for a few months of the year.
(By the way, there are no added artificial colors or flavors in grape jellies for humans; just pectin (from apples) which makes it gel, and 1 or
2 fruit acids (citric, malic, etc.) which make it the right pH (acidity) and may give a tart “note.” And whatever sugar source the manufacturer chose to use).
A few years back, bird researchers found that Hummingbirds drinking sugar-water with too high a concentration of sugar might develop fatty liver
disease, so now we are advised to make a “nectar” of 1 part sugar to 4 parts water, which if you taste it is pretty dilute.
Let’s be frank, we like putting out this attractive jelly because it brings beautiful birds in where we can see them. As some have suggested here,
maybe just provide fruit? That would need frequent changing to avoid molds, etc. during warm weather.
Donna L Scott
Retired Senior Extension Associate
Dept. of Food Science, CALS
Cornell University
377 Savage Farm Dr
Ithaca, NY 14850
d...@cornell.edu
From: bounce-128199981-15001...@list.cornell.edu <bounce-128199981-15001...@list.cornell.edu>
On Behalf Of Nancy Cusumano
Sent: Thursday, May 9, 2024 7:19 AM
To: Steve Donohue <sdonohue1...@gmail.com>
Cc: Ken Haas <waxw...@htva.net>; Marie P. Read <m...@cornell.edu>; John Gregoire <johnandsuegrego...@gmail.com>; Carl Steckler <simmshil...@gmail.com>; CAYUGABIRDS-L <cayugabird...@list.cornell.edu>
Subject: Re: [cayugabirds-l] Grape Jelly
My Trader Joe's strawberry preserve ingredients are: strawberries, liquid sugar, sugar, water (Sugar contains 2% or less of lemon juice concentrate), pectin.
I thought this seemed ok - is it? THe orioles seem to like the strawberry just fine.
This is a big issue. We need to fight for the poor species that unwittingly feed on these potential poisons - put out by either uninformed birders, or birders that just don't care.
I agree with Marie. However there is an alternative. Last year I found a product called “Bird Jelly”. It is manufactured by Lizzie Mae’s Bird Seed and Dry Good in Millersburg, OH. Go to
www.LizzieMaesBirdSeed.com. Ingredients: Cane sugar, Grapes, water, pectin, Lemon Juice, Citric Acid. It says on the label that it is an “Excellent choice for all jelly eating birds”. Also says NOT FOR HUMAN CONSUMPTION. I’ve used this last year and the
Orioles and Catbirds seem to really like it, and I think it is better for them than jelly bought in a grocery store made for human consumption. I found this at the Wild Bird Center in Horseheads, NY. Oh, and it is grape flavored. Says on the label “Amish Farm
to Backyard Feeder". “Let the birds get their jam on!”. I’ve got an 18 oz. jar for $8.
Thanks for this reminder, John. I always feel a sense of despair when I know people are feeding grape jelly or any other fruit preserve.
Complete with added flavorings and colors. Killjoy that I am, I view it as junk food for birds. (Yes I know that sugar water could be considered that too). My orioles get oranges, period! And BTW catbirds and
woodpeckers also like oranges.
Please be careful with this as many birds can be sickened by other than pure cane sugars. Most other non-organic jellies contain ingredients I would not consume
let alone feed to the birds. Sugar substitutes are a special problem.
Interesting discovery today
It seems that besides Orioles, Catbirds and Hummingbirds like grape jelly too.
Please submit your observations to
eBird!
Please submit your observations to
eBird!
Please submit your observations to
eBird!
Please submit your observations to
eBird!
Please submit your observations to
eBird!
Please submit your observations to
eBird!
