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: everywhere.com/">https://everything-everywhere.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices