Sucrose is broken down in the stomach (by the low pH) and small intestine (by sucrase) into a 50/50 mix of glucose and fructose. The most common high fructose

Sucrose is broken down in the stomach (by the low pH) and small intestine (by sucrase) into a 50/50 mix of glucose and fructose. The most common high fructose corn syrups are (to a first-order approximation, after dehydration) 58/42 and 45/55 mixtures of glucose and fructose. I'm not saying HFCS is good, but a sucrose-sweetened bread is likely just as bad for you as an HFCS sweetened bread, if the mass of sweetener is the same. Edit: When I was at Google, I remember some employees complaining that the only free sodas were either HFCS-sweetened or artificially-sweetened. So, we later got some agave-sweetened free sodas. The things is agave nectar is 56% fructose. The most common HFCS grades are 42% and 55% fructose. Maybe agave nectar is maybe marginally more healthy, but really... if you're going to get that worked up, you're much better off training yourself to be content without the free soda. Drink soda, or not, but please don't fool yourself into thinking switching from 55% fructose to 56% fructose is a health intervention. Maybe people are afraid of trace residues from the HFCS processing, but all evidence suggests that the fructose is orders of magnitude more harmful than any ingested byproducts of the HFCS manufacturing process.