What the whole HFCS scaremongering has done for me is raise my awareness of what is actually in the foods I'm eating. I can agree that people probably see health benefits cutting out HFCS because it probably cuts out other highly processed ingredients. Just the other day I was looking at bread ingredients and all the ones without HFCS (which weren't very many) also had the best ingredients all around.

I'm no expert, but my understanding's been that the chemical differences do matter in your body's ability to break it down. Is that incorrect?

Maybe 'carbocation will jump on and set me straight, but my basic understanding is that large amounts of pretty much anything that has both nutritive value and sweetening value is going to screw you. I watched the UCSF fructose-is-bad movie too, but HFCS is "high" relative to other corn syrup; it's not like weaponized fructose or anything.