My main issue with corn syrup is that it just feels different in my mouth. It has a "stickiness" to it than regular sugar does. I guess that's not exactly a bad thing since it effectively ended my soft drink consumption.
To use a term from wine, it tastes "drier". And less viscous. I first noticed this as a kid when trying soda from McDonald's (I believe at the time, back in the 1980s, cane sugar was used to make canned coke in the US, while I think the fountain soda was HFCS already. My memory and facts could be faulty, though).
Plus the whole smell == taste thing to account for. Maybe drinking from a straw obscured the smells you can get versus an opened can.
https://www.coca-cola.com/us/en/brands/coca-cola/products/or...
For a 20oz (591mL) regular US Coke it's 75mg of sodium. A Mexican Coke is 355mL and has 85mg of sodium. A US 20oz has more coke and less sodium.
Your point is that US products are larger, which is generally true, and people typically consume an entire product at once, thus getting more total sugar (and water).
The percentage DV isn't telling you how much of the food is sodium, it's some reference to some "ideal" diet and food intake.
If the percentage of the drink was the same, the larger serving would have a higher amount in milligrams. But despite being almost 240mL more it has fewer total milligrams of sodium! .13mg/mL (US), the other is .24mg/mL(MX).
Is .24 == .13? Which is a bigger number?
So repeat after me, the %DV is meaningless. It's not telling you what you think it is.
Comparing, my costco mexican coke = 85mg sodium in 355mL, my gas station coke = 75mg in 591mL.
Growing up, I went through a very brief period where I put corn syrup on my pancakes instead of regular syrup. My parents weren't home, we had no syrup, and I didn't know exactly what corn syrup was except that it tasted sweet and was thick like regular syrup. I continued to do it just for the novelty until one of my parents saw me putting corn syrup on my pancakes and told me to knock it off.
Thinking back on it now always grosses me out and makes me avoid corn syrup where possible, but eating it raw like that honestly didn't taste bad.
You'd have a lot of recipies call for some amount of corn syrup but rarely go through a whole bottle. Mom probably didn't want to just throw it out, and the Aunt Jemima was pretty much the same with some caramel color and a few other added flavors. Might as well use up the two year old Karo on the kids waffles and get some fresh stuff for the next holiday baking season.
. CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.
https://www.pearlmillingcompany.com/products/syrups/original
But things which are labeled "pure maple syrup" have some pretty solid USDA standards; its a pretty regulated terminology. Even the generic/house brands are real maple syrup.
https://www.kroger.com/p/private-selection-100-pure-grade-a-...
Similarly you gotta watch out for real honey versus fake honey flavored corn syrup. Most bottles you'll find in the store will be real honey but little packets will often be "honey sauce".