The article implicates high-fructose corn syrup as the enemy. Which is partially true. But table sugar is also 50% fructose. And fruit, juice, honey and "natural" sweeteners are higher. If we're going to try for low fructose (and all the medical evidence say we definitely should), cutting out HFCS is a good start but not sufficient.<p>From the FDA: <a href="https://www.fda.gov/food/food-additives-petitions/high-fructose-corn-syrup-questions-and-answers" rel="nofollow">https://www.fda.gov/food/food-additives-petitions/high-fruct...</a><p>"We are not aware of any evidence ... that there is a difference in safety between foods containing HFCS 42 or HFCS 55 and foods containing similar amounts of other nutritive sweeteners with approximately equal glucose and fructose content, such as sucrose, honey, or other traditional sweeteners."<p>A better rule of thumb might be "avoid sugar entirely". Like alcohol, the more we learn about it, the more we learn that it's a unambiguous poison at moderate-to-high doses. But fructose being ubiquitous and hidden in food form makes it an even greater danger to public health. In fact, the metabolism of both alcohol and fructose involve similar pathways in the liver. Fructose has been called "Alcohol without the buzz". In 20 years, we'll look at serving a glass of soda or juice to a child like serving them a glass of whiskey.