In 1957, two chemists at the Clinton Corn Processing Company of Clinton, Iowa, developed a system for converting the glucose found in corn starch into fructose.
Over 60 years later, the product they created can be found in a dizzying array of food products worldwide.
Learn more about High Fructose Corn Syrup, how it is made, how it is used, and the controversy surrounding it on this episode of Everything Everywhere Daily.
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The Phoenician Civilization (Encore)
Edward Teller and the Development of the H-Bomb
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The Piltdown Man Hoax
Questions and Answers: Volume 18
Asteroids
A History of the Crusades
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Operation Valkyrie and the Plot to Kill Hitler (Encore)
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