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.

Sponsors
BetterHelp
Visit BetterHelp.com/everywhere today to get 10% off your first month

ButcherBox
Sign up today at butcherbox.com/daily and use code daily to choose your free steak for a year and get $20 off." 

Subscribe to the podcast! 
https://link.chtbl.com/EverythingEverywhere?sid=ShowNotes
--------------------------------
Executive Producer: Charles Daniel
Associate Producers: Peter Bennett & Cameron Kieffer
 
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 Group: https://www.facebook.com/groups/everythingeverywheredaily
Twitter: https://twitter.com/everywheretrip
Website: https://everything-everywhere.com/
Learn more about your ad choices. Visit megaphone.fm/adchoices