My understanding of the research to date was that corn syrup was not worse than the equivalent sweetness or caloric value of sugar. (the reason for the fructose

My understanding of the research to date was that corn syrup was not worse than the equivalent sweetness or caloric value of sugar. (the reason for the fructose ratio is precisely to give the same perceived sweetness per calorie). This study either changes that, or is flawed. That may be a false dichotomy, because I see two flaws in that view: 1) that all calories are created equal, and that the specific way that a given kind of sugar is metabolized does not matter. (It does matter.) 2) That the per-unit sweetness property of HFCS is actually leveraged by the food industry to hold sweetness constant and use proportionally less HFCS. (It looks like they actually tend to use more, because sweetness sells.) I agree with others that the Robert Lustig video is well worth watching.