But yeah, we like to put sugar in everything, because we learned fat was the devil in the 70s? and when you remove all the fat, adding in sugar makes things palletable again. :p
Allow me to be the counterpoint here: I can finish an equivalent amount of NFCS or Cane Sugar (pretty much the only common alternative) soda with the same ease.
My thoughts on the issue with HFCS: it's cheap as fuck, the human body loooooooooooves sweet, so lazy food developers throw that shit in everything. Yea yea yea, "the live metabolization" and all that shit, but honestly it's the prevalence not the molecule itself. Is the issue that we put HFCS in Ketchup over regular sugar...or that we put so much extra sugar into the blend at all?
My family recently realized that corn tortilla chips actually have less salt than the brand of flour tortillas we were using. I assumed incorrectly that deep fried, salted chips would have more sodium.
Although I will say that sometimes some food manufacturers use sea salt that has a higher potassium chloride content in an effort to reduce the sodium. I was buying canned corn the other day, both from the same company but one listed as lower sodium. They both used "sea salt" but the original sodium version used "natural" sea salt whereas the lower sodium one made no such claim. Likely they were using modified sea salt that had higher potassium content while still keeping the overall salinity the same. They didn't say "less salt", which is what many product do say, they said "less sodium" which is technically true.