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Worse than what? Cane sugar? Cane sugar is 50% glucose and 50% fructose bound together into a sucrose molecule. HFCS-55 is the most commonly used food additive, and it is 55% fructose and about 42% glucose. In HFCS, the two molecules (monosaccharides) are not combined into sucrose. There really is no difference. Indeed, your body converts the glucose molecule into a fructose molecule as part of the breakdown and metabolism of (either) cane or corn sugar. There is no inherent badness in either sugar. What is bad is the amount that is used in processed foods.