In 1957, Richard O. Marshall and Earl R. Kooi developed a process to convert some of the glucose of corn syrup to fructose to tailor its level of sweetness.
The corn syrup is made by first steeping kernels of corn in a solution of 122°F-140°F water and a small percentage of sulfur dioxide – to prevent excessive bacterial growth – for 30-40 hours. This hydrates the kernels, more than doubling their size and breaks gluten bonds down to release starch.
When I was a child I was told, “eating too much sugar will rot your teeth.” Well… it seems that using artificial forms of sugar will rot the rest of your body. High fructose corn syrup and aspartame are common sweeteners found in almost every processed food in your local supermarket. Learn what they are, where they are, and what effects they have on your body. Are they in your kitchen?