Corn, a species that had been a modest beneficiary of the first two ages of food processing (having taken well to the can and the freezer), really came into its own during the third. You would never know it without reading the ingredient label (a literary genre unknown until the third age), but corn is the key constituent of all four of these processed foods. Along with the soybean, its rotational partner in the field, corn has done more than any other species to help the food industry realize the dream of freeing food from nature’s limitations and seducing the omnivore into eating more of a
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