Wow, interesting stuff Sand. You're right about sucrose (table sugar) being made up of both glucose and fructose (not sure if it's 50-50 but it's probably pretty close), and that the fructose is chemically bound by the glucose in table sugar, which makes it more digestible. It seems to me that 'glucose-fructose syrup' is really similar to sucrose because it has both, but my bet would be that it's an artificial chemical creation (like HFCS) made to mimic sucrose maybe (which is probably much, much cheaper to use for manufacturers).
So like you I did some searching and found that they way they create glucose-fructose syrup (another name for which is invert syrup) is by the hydrolysis of sucrose to glucose and fructose, and it appears to me from the scientific jargon that this breaks the binding between the two (link).
So, not sure what this says really. My guess would be that this syrup has, like HFCS, the frucose no longer bound up with the glucose and thus would be problematic like HFCS. But really, I'm no scientist or chem major 
(LOL... that line about the honey is hilarious. Is (s)he trying to say that HFCS is somehow natural because nature makes a high-fructose sweetener in honey??? Please!)
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Re: HFCS vs. glucose-fructose syrup (Long Post)
