Hi, I'm new here myself, but cutting sugar is also a part of what I do. As most will tell you, it depends on the individual how they react to sugar, but for the most part getting rid of processed anything is better for the human body.
While it's not something I specifically worry about, some people also look at the combination of foods to determine what kind of impact, sugar or carbs in general will have on their body. For instance, having a piece of bread by itself is going to spike you higher and faster than if you were to eat it with some sort of protein. Proteins in general smooth out the spikes and supposedly keep you saited for longer periods. Along these lines i'm looking into what they call the GI (glycemic index) "load" of foods, kind of a "net effect" on the body of the carbs in the food.
One suggestion, if you do find sugar to be a problem is to also stay away from the artificials. Some people find that the substitutes set them up to crave sugar as well. Personally, I don't make a habit of it, but once in a while if I want something sweet i'll use a natural sweetner like Stevia or use a fruit juice. I also understand that those with a chocolate craving go for the darker higher content cocoa bars. I found one that has 70% real cocoa and natural ingredients at Whole Foods Market.
In general, I stay with whole foods, no flours, no sugar, no salt. I love the organic, sprouted grain, no salt, no sugar, no flour bread from Food for Life. I know it sounds like cardboard, but it's great to me.
Again, everyone is different, but this is what works for me.
Wishing you the best, and welcome!
Karen