Many of us have been taught that sugar makes up for all our hurts and is a reward for our successes. We have also learned that “bread is the staff of life”. To recover from food addiction, we will need to stay open to new information. According to E.M. Jellinek and Leon Greenburg, in eating an average amount of bread, a person consumes during a course of a year, the same amount of alcohol found in one-half pint of whiskey or about 4 ounces of absolute alcohol. Ordinary bread contains .5% Alcohol. Glazed buns may contain nearly 1 percent or about one-third to one-fourth the alcohol contents of most beers. “That wonderful aroma of fresh baked bread is alcohol.”

We have quoted, with permission, the Beginner’s Manual from a Milwaukee Alcoholics Anonymous Central office.

Types, forms  of sugar

Ace-K
Acesulfame-k (Sunette, Sweet and Safe, Sweet One)
Alcohol, alcoholic drinks
Alitame
Amasake
Artificial sweetener packets (Equal, Sweet'n'low, Sweet Thing, Splenda)
Artificial flavors (check with company)
Aspartame/NutraSweet
Augmiel
Barley malt
Cane juice
Caramel coloring
Concentrated fruit juice
Corn sweetener
Cyclamates
Date paste, syrup
Dextrin
Dried/dehydrated fruit
Evaporated cane juice (e.g., Florida Crystals)
Extracts
Fat substitutes (made from concentrated fruit paste)
Fructooligosaccharides (FOS)
Fruit flavorings (check with company)
Fruit juice concentrate
Glucoamine/glucosamine
Glycerine
Honey (any type)
Jaggery
-ides, any additive with this suffix:
monosodium glycerides, olyglycerides, saccharides (any), trisaccharides,
diglycerides, disaccharides, glycerides (any), monoglycerides, onosaccharides, etc.
Licorice root powder
"Light", "lite" or "low" sugar
Malted barley
Maltodextrins
Malts (any)
Molasses, black strap molasses
"Natural" flavors (call company)
"Natural" sweeteners
Nectars
Neotame
-ol, any additive with this suffix:
carbitol, glucitol, glycerol,  glycol, hexitol, inversol, maltitol, mannitol, sorbitol, xylitol, etc.
Olestra (made from sucrose)
-ose, these additives with this suffix:
colorose, dextrose, fructose, galactose, glucose, lactose, levulose, maltodextrose, maltose, mannose, polydextrose, polytose, ribose, sucralose, sucrose, tagatose, zylose.
Raisin juice, paste or syrup
Rice malt, sugar or syrup
Rice sweeteners
Sorghum
Splenda (Sucralose)
Stevia
Sucanat (evaporated cane juice)
Sucraryl
Sugars, any type:
apple sugar, barbados sugar, bark sugar, beet sugar, brown sugar (any grade), cane sugar, caramel sugars, confectioner's sugar, date sugar, grape sugar, invert sugar, milled sugar, "natural" sugar, powdered sugar, raw sugar, turbinado sugar, unrefined sugar, etc.
Sunenette/Sweet-One (Acesulfame-K)
Syrups, any type:
agave syrup, barley syrup, brown rice syrup, corn syrup, date syrup, high fructose corn syrup, maple syrup, raisin syrup, yinnie syrup (rice syrup), etc.
Vanillan
Whey (as an additive)
Xanthum gum

Types, Forms  of Flour

Any bean, vegetable, nut, or grain that is ground into flour, meal, or powder is "flour," as the term is used in the FAA definition of abstinence.

Starches and guar gum are also considered flour.

We do not consume any kind of flour.

Types & forms of wheat

Bran (if made from wheat)

Bulgar

Durum wheat

Gluten (wheat protein)

Kamut

Red wheat
Red spring wheat

Seitan (made from wheat protein, gluten)

Semolina

Spelt

Triticale (a wheat/rye hybrid)

Wheat berries

Wheat bran

Wheat flakes

Wheat germ

Whole-grain wheat
 

Winter wheat

Please note: This list is not exhaustive. If you are unsure about an ingredient, it is best to check with the manufacturer or forego the product.

To lessen your confusion remember: Fresh is best. Minimal use of processed foods is the simplest way to avoid additives containing sugar, flour or wheat.