Ah-ha! You found me out!
Oh, wait, no you didn't. Sucrose is not an alternative to fructose and glucose, it is a combination of them. From the linked article:
In sucrose, the component glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage.
The rest of your post is 99% pure nonsense. Transfats are chemically altered forms of vegetable oil. It isn't the processing, per se, it is -- objectively, demonstrably, and verifiably -- the altered chemical composition that causes the deleterious effects to health.
As for fructose being natural, this is quite irrelevant. All objections to HFCS that I've heard that even begin to be credible cite processing of fructose in the liver as origin of the supposed problem. If fructose is perfectly safe, then HFCS is 10% BETTER than sucrose, since it contains that much less glucose, the only other molecule found in either compound. But that can't be right, either, since (by your logic) glucose occurs in nature and, (more convincingly) it's the only form of energy the body can directly use.
To address the 1% of your post that isn't twaddle, it seems to me that there is one possible way that HFCS can cause appetite to malfunction. I suggested that sucrose and HFCS are practically identical from a metabolic point of view by the time they hit the bloodstream, to which you made no counter-argument. But, to the extent that appetite is tied to the interaction of the molecules with the body before digestion -- in the mouth, or even in the stomach -- it is possible that some "evil" lurks. But I'm unconvinced.
I'm sorry if I've been flippant in this post. While I do sincerely want correction where I'm wrong, I am quite disinterested in poorly researched, poorly thought-out, and flatly wrong-on-their-face counter-arguments.
-Peter