Wikipedia: >HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. In other words, th

Wikipedia: >HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. In other words, the type of HFCS that's "shoved into countless foods" has less fructose than table sugar, not more. If fructose is the villain here, that actually constitutes an improvement over table sugar.