The Case Against HFCS
While Stick A Fork In It is surprised to have received this sort of attention (news scraper, anyone?) it doesn't alter the fact that the website is just that, a PR tool. HFCS is still a worse choice for a sweetener than sugar, and here's why:
They're not identical: Table sugar is equal amounts of glucose and fructose, chemically bonded (a water molecule is lost in the bond, which means that C6H12O6 + C6H12O6 → C12H22O11 + H2O. Two main forms of HFCS are used: HFCS-42, which is used in baked goods, is 42% fructose and 58% glucose. HFCS-55, which is used in sodas, is 55% fructose and 45% glucose. Neither of those is half fructose and half glucose.
The website explains that, "sugar and high fructose corn syrup have the same number of calories as most carbohydrates." While true, caloric content is not the only bellwether of whether a food is healthy. Just because foods have the same caloric content does not mean they have the same glycemic index (a measure of how blood sugar spikes); white rice and brown rice are calorically equivalent, but brown rice has a lower glycemic index because the bran coating requires the body to work slightly harder to get at the sugary payload. It's not unreasonable, therefore, to think that sugar, which is equal parts glucose and fructose linked by a chemical bond, may be slightly harder for the body to break down than HFCS, which is simply glucose mixed with fructose in varying ratios. HFCS-42 in particular contains more glucose, which is the single easiest food for our bodies to digest.
Extended shelf-life is not always a good thing: The Corn Refiners' Association are absolutely correct in their statement that foods made with corn syrup have a longer shelf life than those made with sugar. Corn syrup, whether high-fructose or not, is much more hygroscopic than sugar; foods made with corn syrup pull more moisture out of the air than foods made with sugar, which means the foods taste fresh longer. It might not be a bad thing to eat things that actually are fresh, rather than things that still taste preternaturally fresh after a few weeks on the shelf. If extended shelf-life is desire, more or less any saturated sugar syrup (honey, for example) will fit the bill without as much of the controversy.