I would say honey vs HFCS is similar. A big reason why HFCS is no good is the raw fructose is easily absorbed (as mentioned) whereas sucrose is a dissacharide t

I would say honey vs HFCS is similar. A big reason why HFCS is no good is the raw fructose is easily absorbed (as mentioned) whereas sucrose is a dissacharide that must be broken down (which does not happen as quickly). The big difference in HFCS vs honey is the quantity that we are exposed to in processed foods. If they replaced all HFCS with honey, I can't imagine it would be very different. HFCS: 55% fructose, 45% glucose Sucrose: 50% fructose, 50% glucose Honey: 50% fructose, 40% glucose, 10% maltose (dissacharide of two glucose molecules).