Sugar v. High Fructose Corn Syrup

There are some conflicting stories about this topic but I am using a well researched article from the NY Times to summarize this information for you.
Is High Fructose Corn Syrup worse than Sugar? It helps to know that the high-fructose corn syrup used in processed foods and soda 55 percent fructose and 45 percent glucose, very similar to white sugar, which is 50 percent fructose and 50 percent glucose. HFCS is not naturally occurring; it is chemically produced to resemble sugar but is derived from corn.

The NY Times reported, Dr. Walter Willett (chairman of the nutrition department at Harvard’s School of Public Health), as concluding that HFCS is not a healthy ingredient, but he believes that it is no worse than the refined white sugar it replaces, since both offer easily consumed calories (they taste good) with no nutrients. Why do food manufacturers use it in their products? It’s cheaper than sugar.

Bottom line for consumers: It seems HFCS may not contribute to poor health any more than regular white sugar but I avoid it because it is not natural and I avoid processed products. If you are trying to get to a goal weight or maintain your weight avoiding processed products (things that come in boxes and bags) is generally a good way to keep calories low and nutrients high.