Great article.

When I cooked my first whole chicken from a local farm, I did not expect it to taste much different.

I was SHOCKED at how different it tasted. In particular, the texture of the meat was different. Chewier somehow.

I love this part of the article:
To get HVP, a de-oiled soybean meal (or cornmeal) is boiled in large vats of hydrochloric acid for six hours, wrenching apart protein molecules into amino acids. Corn syrup can be added to the mixture to yield a more intense browning flavor. The solution is then neutralized with sodium hydroxide, which leaves the final product with an abundance of sodium.

Can you say, "Yum!"

I sat on an airplane once next to a guy that sold a corn-based additive. He told me his product was added to thousands of packaged foods to give them a grilled or freshly baked look. I had bought a turkey sandwich from Au Bon Pain in the airport. He showed me the beautiful "baked" coloring on the bread, and then showed me his product in the ingredients list. I forget exactly what it was, but it was something that did not mention corn. I then understood why a turkey sandwich required a long ingredient list. Thank goodness this happened before I started to eat Paleo. I might have ranted on him.