The following is an encore presentation of Everything Everywhere Daily.

In 1957, two chemists from the Clinton Corn Processing Company of Clinton Iowa

developed a system for converting the glucose found in cornstarch into fructose.

Over 60 years later, the product they created can be found in a dizzying array of food products all over the world.

Learn more about high fructose corn syrup, how it's made, how it's used, and the controversy

surrounding it on this episode of Everything Everywhere Daily. With Lloyd's Bank Ready-made investments, you choose a risk level that feels right for you.

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Capital at risk internet banking customers only, account fees and charges apply. Early humans ate very little sugar.

No matter where you lived, your diet consisted of some combination of meat, grain, vegetables, dairy, and nuts.

Even fruit, which does have sugar, was only available in season, and even then they weren't

eating the same type of fruits that were eating today.

Modern fruits were cross-bred over centuries

to be higher in sugar content than they would have been in nature.

Despite not consuming very much sugar, humans really like sugar. It was much of the reason for the European expansion into the Western Hemisphere.

The problem with sugar is that it's very picky about where it can be grown.

Sugar cane needs a tropical climate which naturally limits how much of it can be grown.

This limited sugar to being a luxury product until the 19th century.

The thing which increased sugar consumption was the development of beet sugar from sugar beets. This allowed

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