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! 

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Executive Producer: Darcy Adams

Associate Producers: Peter Bennett & Thor Thomsen

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