Sugar is a carbohydrate.

In general, the rule is to avoid simple sugars, which can spike insulin levels. However, when they are used in a product and the content is very low in comparison to fats and proteins, the insulin effect is minimized. It's best to look at the carb/protein/fat per serving content then the ingredients and use your best judgement.

This is not to say sugar is OK. I think you'll find that after a while of not eating sweetened foods, you won't want them any more. I've gotten to the point where I have to make my own salad dressings and some other condiments because the store-bought varieties are way too sweet -- they're being made for a populaton that is addicted to sweets and becoming more and more desensitized, so they keep adding more and more sugar to satisfy their ever-devolving sweet tooth. HTH