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People are downvoting a simple, literal fact.
All my honey at home is 80-85% sugar. Internet confirms this number. I'm not seeing facts here.
Secondly, the comment implies that dilution doesn't make a difference because the concentration is already low. Soda is also 20% syrup and 80% water. How do you think it'll taste if you make it 10% syrup and 90% water?
I'll give you that they didn't get the numbers perfectly correct with the 95-99% thing, but I don't think the accurate numbers change the point they were making -- if anything, it's a stronger comparison. According to Wikipedia (https://en.wikipedia.org/wiki/Honey#Nutrition), honey is 82% sugar and 17% water. HFCS is 24% water (https://en.wikipedia.org/wiki/High-fructose_corn_syrup#Composition_and_varieties), which makes it 76% sugar.
When I say facts, what I'm referring to is that honey is basically straight high-fructose sugar, in the same way that high-fructose corn syrup is. Wikipedia: "The average ratio was 56% fructose to 44% glucose". The HFCS that people freak out about in most food is 42% or 55% fructose. So these are very comparable sources of carbohydrates, which is one of the reasons it's so easy to fake honey with corn syrup.
I'm not making a value judgement here, and I didn't see one in the GP post that was heavily downvoted. Just pointing out that honey has a very similar composition as HFCS, do with it as you will.
As a bonus, my favorite use for honey is to make honey mustard dipping sauce for chicken tendies. Here's my not-so-secret recipe: Gulden's spicy brown mustard, honey, and mayonnaise. (adjust the ratio to your taste) And if you haven't tried Mike's Hot Honey, I say seek some out. You can use it in the honey mustard sauce, but I like to make myself a little yogurt, granola, and fruit parfait for breakfast and drizzle hot honey on it.
I was not saying that it was 95 to 99% of honey is glucose and fructose. I was saying that 95 to 99% of the solutes in that solution are glucose and fructose.