The problem with HFCS isn't that it is necessarily worse than other forms of sugar. Rather, the problem is that it is usually an indicator of other problems. It's like Van Halen's famous brown M&Ms.

The band Van Halen had a term in their contracts, buried in the section of technical requirements that specified things like power requirements and structural requirements for the stage and such, that required the venue to provide a bowl of M&Ms for the band, with all the brown M&Ms removed.

This was there not because they had anything against brown M&Ms. Its purpose was to provide a way to see if someone had actually read the technical requirements. When they arrived to set up for a show, they could walk backstage, glance at the bowl of M&Ms, and if they saw brown ones, they invariably found on closer inspection that other requirements had also been ignored--including safety requirements.

Same with HFCS. If you find HFCS in the ingredient list, it is usually a sign you are dealing with a food that has had a lot of processing applied to it to try to "improve" it, or make it cheaper at the expense of nutrition, and so on. A food that has not been processed like that almost never will have HFCS.