Actually, there's a difference between corn syrup and high fructose corn syrup. Sorry I can't find the link, but if you read how they make that stuff, you might want to start reading labels and skipping those items that contain it. I remember they use enzymes/acids to break down the corn cells.
It's a similar process that they use to make quick-cooking/instant oatmeal--did you know they use acid?
HFCS is not like that bottle of corn syrup that you bring out every Thanksgiving and Christmas to make pecan pie or popcorn balls. HFCS is in almost all processed food, from ketchup to juice to cereal to crackers--EVERYTHING.
You mentioned use of enzymes/acids in producing HFCS and also acids in making instant oatmeal. It was an old encyclopedia, but I read that sulfuric acid was used in plain old sugar manufacture.