Read those more carefully. There's no "good" sugars or "evil" sugars. Americans just plain eat too damn much sugar, and EVERYBODY should be watching how much sugar they eat.

Check out the chemistry:

^Sugar Content Of Various Sweeteners^

^So seeing that fructose may be the detrimental factor in sweeteners, it seems that our goal should be to reduce the fructose content as much as possible. Let's compare some different types of sugar added to common products. First, there's high-fructose corn syrup, which is "available" in three different formulations: HFCS-90, HFCS-55, and HFCS-42. HFCS-55, the type most commonly used in soft drinks, is 55% fructose and 45% glucose. HFCS-42, used most often in baked goods, is 42% fructose and 58% glucose. HFCS-90 is used almost exclusively to produce the other two types. HFCS is the bane of humanity, according to most nutritionists, responsible for everything from the obesity epidemic to Hitler's invasion of Poland.^

^Then there's sucrose, comprised of 50% fructose and 50% glucose. The weak bond between the two monosaccharides is cleaved in a weakly acidic environment. Since the stomach is a highly acidic environment, you can see that sucrose doesn't stand a chance and each molecule of sucrose eaten yields a molecule of glucose straight to the blood and one of fructose straight to the liver. Obviously that isn't much of an improvement over the 55% fructose content of HFCS and is actually worse than the HFCS-42 used in baked goods. But you’ll not hear that because it doesn’t make a good sound bite.^

^Most often, I hear people talking about avoiding products with HFCS or sugar and opting instead for a "natural sweetener" like honey or agave nectar. Surely these all-natural forms of sugar are more healthful, right? Well, certainly not in terms of fructose content. Honey typically has about the same ratio as HFCS. Agave nectar can range from 56-92% fructose, depending on the brand. There are other options like evaporated cane juice, which vary in quantity of sucrose (and therefore fructose), but the best number I came up with was 85-95% sucrose, meaning 42.5-47.5% fructose. The only mark I’ll give them above other sweeteners is that they’re less processed.^

The real issue is that many foods have sugar added to them, including a lot you wouldn't think. Watch your ingredients, and again, the simplest thing to do is reduce or avoid foods that are almost nothing but sugar. Soft drinks are one major example.