Raw Honey, not HFCS

While in Bangalore, I've indulged in pancakes or waffles each morning at the restaurant buffet. I know I normally skip breakfast, but I am never sure of what will be coming for lunch that is low enough in capsaicin that my fore-shortened Polish GI tract can actually handle, or just a Scoville-ian nightmare. Part of the breakfast has been honey - on toast, waffles, pancakes, or just about anything.
Why the hell did I wait over 40 years, loading up with high fructose corn syrup (HFCS), when I could have been enjoying all the naturally occurring micronutrients in honey? The stuff is delicious, been eaten for over 10,000 years of recorded human history, AND it is good for you. HFCS on the other hand, is mildly tasty, awesome for bringing on type II diabetes onset, has zero micronutrients, zero health benefits, and no place in normal human metabolism. Someday, what passes for future humans many centuries from now MIGHT evolve enzymes to properly process HFCS and guard against it's detrimental effects to human health, if humans don't kill themselves off first, but I don't have that kind of time left. I'm not indestructibly 18 years old anymore! =)
Stick with the raw stuff (unless you are feeding an infant), not the processed stuff. Come to visit us when I am back home, and I'll have raw honey available. This goes along with the "eat food" theory I have embraced.