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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Questions and Answers: Volume 17
Jackie Robinson
The Legend of Bigfoot (Encore)
Planet X
The Vestal Virgins
How About Them Apples
The Easter Controversy
Jet Propulsion
The Cult of Pythagoras (Encore)
The Unbelievable Life of Adrian Carton de Wiart
The War of the Currents (Encore)
The History of Railways
Hong Kong
Miyamoto Musashi
The History of Rice (Encore)
The History of the Bicycle (Encore)
Michelin Star Restaurants
Krakatoa
The Grand Canyon
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