I've been off sugar for years and I don't crave it anymore. But it shows up in lots of foods you wouldn't expect, and in restaurant food. Sugar heightens flavor. You body and tastebuds eventually taste everything better when you get off it, completely. Even my boyfriend is noticing the difference since eating dinners with me.

than the manufactured sugars.
I grew up in the 50's and 60's eating the beets, apples, even sugar cane and the sugar cane flavored drinks with out much problem. I started realizing the problem when I started to watch Asian countries when they moved from their locally produced sugar cane for sweetening and into the hfs substitutes. People started getting bigger, just like what happened here in the 70's.

I was not fat (BMI 26) but lost 30 pounds in about 4 months (BMI 23).

Keep in mind, one single serving of most soda pop has nearly a full day's worth of sugar. A giant sweet tea from a fast food or quickie-mart may have three days' worth of sugar. A frosted donut or other sweet breakfast pastry may have a full day's worth. Once you start keeping track, it is shocking how much sugar and added refined sweeteners they pack into our food.

50 grams seems like a lot. A teaspoon is about 4 grams, so visualize 12 teaspoons of sugar. Yet, it is still tough to keep within that limit unless you cut out most processed foods and avoid fast food and restaurant meals.

I also find that those who are still addicted get angry when we refuse their handouts: So-called friends or co workers will insist I eat their sugar. "Just a little won't hurt." it's weird. Sugar pushers are quite insisstant. I sometimes resort to lying that I have a pre-diabetic condition that prevents me from indulging.

That shit was bad. I can taste it and it's nasty.

I have lowered my sugar intake to mostly my sugar in my morning coffee and once in a while I have a junkfood binge but that's about it. I read labels but eat mostly things that are not processed or lightly processed without additives.

and boy has it paid off.

More than likely when the corn syrup was originally tested, it was ok and really caused hardly any problems. But over time corn has been modified, and genetically modified over and over again. To produce better ethanol. To be resistant to Roundup.MOdified for who knows why. To a point that the actual corn had no nutrients at all.More that likely the original HFC testing is no longer valid.

I also avoid potatoes and almost all
high glycemic carbs.

And I eat organic to avoid pesticides.