In 1957, two chemists at the Clinton Corn Processing Company of Clinton, Iowa, developed a system for converting the sucrose 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.
**Subscribe to the podcast! **
https://link.chtbl.com/EverythingEverywhere?sid=ShowNotes)
**Executive Producer: **Darcy Adams
**Associate Producers: **Peter Bennett & Thor Thomsen
Become a supporter on Patreon: https://www.patreon.com/everythingeverywhere)
Update your podcast app at newpodcastapps.com)
Discord Server: https://discord.gg/UkRUJFh)
Instagram: https://www.instagram.com/everythingeverywhere/)
Facebook Page: https://www.facebook.com/EverythingEverywhere)
Facebook Group: https://www.facebook.com/groups/everythingeverywheredaily)
Twitter: https://twitter.com/everywheretrip)
Website: https://everything-everywhere.com/everything-everywhere-daily-podcast/)
Everything Everywhere is an Airwave Media) podcast.
Please contact [email protected]) to advertise on Everything Everywhere.
Learn more about your ad choices. Visit megaphone.fm/adchoices)
