One issue with the sugar vs. HFCS argument presented in the article - I thought that HFCS was ~60% fructose vs. table sugar's pure sucrose (50/50 glucose/fructo

One issue with the sugar vs. HFCS argument presented in the article - I thought that HFCS was ~60% fructose vs. table sugar's pure sucrose (50/50 glucose/fructose)? EDIT: Seems there are a few variants - 42% fructose, called HFCS 42, 55% (HFCS 55), and a whopping 90% fructose (HFCS 90) (from http://en.wikipedia.org/wiki/High-fructose_corn_syrup http://en.wikipedia.org/wiki/High-fructose_corn_syrup )