What to NOT eat

The following sugars may affect your blood sugar/insulin response or they may not, depending on how sugar sensitive you are so its important to pay attention to your body's response (craving more, feeling happy, feeling sick) and check the label of whatever food you just ate. Here is an extensive list of covert sugars you will want to check for on the ingredients list labels on every food product:
Amasake
Apple sugar
Barbados sugar
Bark Sugar
Barley malt
Barley malt syrup
Beet sugar
brown rice syrup
cane juice
cane syrup
carbitol
caramel coloring
caramel sugars
caramelized foods
concentrated fruit juice
corn sweetener
d-tagalose
date sugar
dextrin
dextrose
diglycerides
disaccharides
evaporated cane juice
florida cruystals
fructooligosaccharides (FOS)
fructose
fruit juice concentrate
galactose
glucose
glucitol
glucoamine
gluconaolactone
glucose polymers
glucose syrup
glycerides
glycerine
glycerol
glycol
high fructose corn syrup
inversol
invert sugar
iso malt
karo syrups
lactose
levulose
"lite" sugar
malt dextrin
malted barley
maltose
maltodextrins
maltodextrose
malts
mannitol, sorbitol, xylitol, malitol
mannose
microctrystaline
nectars
neotame
petose
polydextrose
ployglycerides
raisin juice
raising syrup
ribose rice syrup
rice sugar
rice sweeteners
rice syrup solids
saccarides (any)
Sorbitol (Hexitol)
Sorghum
Sucanat
Sucanet
Sucrose
Sugar cane
cellulose
molasses
monoglycerides
monosaccharides
trisaccharaides
unrefined sugar
Zylos

Also, Kahtleen DesMaisons tells us to be aware that if the chemical structure of a carbohydrate has more than two sugar molecules, it will be called a complex carbohydrate on a food label instead of sugar, so the label may say it has no sugar but has 35 grams of carbohydrate. Your body will respond to it as a sugar, so read the food labels in detail and learn the subtleties of where sugars are hidden. 
Many people will ask you if you can just have a sweetener substitute, like stevia or Agave, and that is entirely up to the individual.  I personally get triggered by just about any sweetener, so I have to be very careful about what sugars I ingest, healthy or otherwise.  I abide by the rule that if it is a nature-made-whole food it's more safe than a man-made chemically altered sweet food.

There are more toxins in our food than we realize, sugar is just one of many. I focus on sugar because it makes me sick, but its worth noting that there may be many other toxins affecting your health.  Chris Kresser a health professional who quotes from Francine Kaufman's. book "Diabesity" stated that 6.5 trillion pounds of different chemicals are manufactured each year, and the average person has over 91 toxic chemicals in their body. He warns that the Standard American Diet itself is highly toxic as processed and refined foods, industrial seed oils, high fructose corn syrup, and so-called healthy foods like whole grains and soy all have a toxic effect on the body. He further states that environmental toxins interfere with glucose and cholesterol metabolism and induce insulin resistance, disrupt mitochondrial function, cause oxidative stress, promote inflammation, alter thyroid metabolism, and impair appetite regulation. The first step in detoxifying your food is to get rid of processed and refined foods, industrial seed oils, high fructose corn syrup, and toxic grains. The second step is to reduce your exposure to chemicals at home, choose non toxic household cleaning supplies, bath and beauty products, and organic foods. There is no way to completely avoid toxins, but using compounds that support health and liver detoxification will help, i.e. bile stimulants, bile motility enhancers (such as Beta Plus), antioxidants, vitamins C, E, B, and zinc, magnesium, and selenium.

The bottom line: We don't eat toxic food if we can help it!  We won't be perfect at it, but we must be intentional about it.