The New York Times says that sugar is making a comeback against high-fructose corn syrup. Because the two are nearly identical, this is obviously a fashion cycle, irrational exuberance, or whatever you want to call it.
It also shows how much our sense of disgust is linked to perceptions of social class or rank: HFCS is a staple of prole chow, while cane sugar (here, now) belongs to the eco-yuppie fad. So when a cashier smothers her french fries with ketchup that has added HFCS, and then washes it down with a milkshake also saturated with HFCS, that's "junk food" -- despicable. However, when a consultant smothers her quinoa with some honey-rich sauce, and then washes it down with a grande caramel mocha frappucino, loaded with 50 pounds of organic agave syrup, that's "decadent," not "junk." Whatever lady -- we can all see those bloated, doughy thighs stretching the seams of your Arden B pants.
Most people just don't realize how quickly your taste for sweets re-calibrates when you give up a sugar and starch-heavy diet. Right now, unsweetened ketchup tastes sweet, as does super-dark chocolate (85% cocoa). Almonds now taste so much like sugar-cubes that I've switched to pecans, which are more buttery. I think I'd pass out if I ate an apple or pear -- now it's enough to have one serving of blackberries, raspberries, or half a slice of cantaloupe.