[CWuestefeld]

As I understand it, the complaint isn't over the "H" part, but the 'F'. Obviously nothing is going to be "higher" sugar than a spoonful of, um, sugar (setting aside issues of density).

But I'd point out that you've taken a page from the corn industry and edited your previous words. You had said earlier "table sugar breaks down into glucose and fructose during digestion", but revised that to "table sugar breaks down into fructose during digestion".

The controversy here is that (AFAIK) HFCS is all, or much more, fructose than glucuse, relative to table sugar; how does the body react to the difference between fructose and glucose?

[tptacek]

That last sentence is false. HFCS is not "much more" fructose than glucose relative to table sugar. It's "much more" fructose than other sugars relative to unpalatable plain corn syrup. Table sugar is metabolized very similarly to HFCS, with very similar (some sources would say nearly identical) fructose loads. The difference is that HFCS contains free-floating fructose, and sucrose is a disaccharide (of glucose and fructose) that is very quickly broken into plain 'ol glucose and fructose as soon as it hits your digestive system.

'carbocation may jump in here to set me straight (I'd be surprised but happy to have learned something), but my understanding here is that there is nothing more healthful about plain table sugar than HFCS. They are both very bad for you in the same way.