Japan's unintentional "retaliation" for H-shima and N-sagi? Wikipedia:
HFCS was first introduced by Richard O. Marshall http://en.wikipedia.org/w/index.php?title=Richard_O._Marshall&action=edit&redlink=1 and Earl R. Kooi http://en.wikipedia.org/w/index.php?title=Earl_R._Kooi&action=edit&redlink=1 in 1957. They were, however, unsuccessful in making it viable for mass production, primarily because the glucose-isomerizing activity they discovered required arsenate, which was highly toxic to human.[21] http://en.wikipedia.org/wiki/High_fructose_corn_syrup#cite_note-21 The glucose (xylose) isomerase that did not require arsenate ion for its catalytic activity and thus was industrially feasible was first discovered by Dr. Kei Yamanaka http://en.wikipedia.org/w/index.php?title=Kei_Yamanaka&action=edit&redlink=1, Kagawa University, Japan, in 1961.[22] http://en.wikipedia.org/wiki/High_fructose_corn_syrup#cite_note-22[23] http://en.wikipedia.org/wiki/High_fructose_corn_syrup#cite_note-23 The industrial production process and creation was made by Dr. Yoshiyuki Takasaki http://en.wikipedia.org/w/index.php?title=Yoshiyuki_Takasaki&action=edit&redlink=1 at the Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965–1970. HFCS was rapidly introduced to many processed foods and soft drinks http://en.wikipedia.org/wiki/Soft_drink in the U.S. from about 1975 to 1985.
