But you said table sugar had a high fructose content: “Table sugar is naturally high in fructose already”. Are you going to walk that back?

Table sugar is 50% fructose. That’s just basic chemistry, sucrose is a disaccharide that is trivially cleaved upon ingestion. I am confused by your confusion. How high does it need to be to be “high”?

You’re right, and I learned something. Sucrose breaks down into a 50/50 mix of glucose and fructose in the gut. It’s not 50% fructose until you eat it though…

HFCS is 42% fructose if it's in food, and 55% if it's in a can of soda, and in that can of soda sucrose is dissociated into glucose and fructose within something like a week of being canned, because the acid in the beverage breaks the bond too. There is simply no useful distinction to make between sucrose and HFCS.

High fructose corn syrup is called that because normal corn syrup has essentially no fructose, unlike table sugar.