Fresh, raw fruit and vegetables and whole grains. Cut back on the amount of table sugar, brown sugar, honey or syrup called for in a recipe whenever possible. When cooking calls for sugar, try fructose as the sweetener instead. Although fructose is a sugar, it is sweeter than table sugar so less is needed. Alternatively, heat stable non-nutritive sweeteners can be substituted.
Fruit juices are concentrated sources of sugar.
Add water to dilute juice if the amount of liquid in not enough to satisfy your thirst. Or use an alternative beverage sweetened with non-nutritive sweetener. Be aware that beer, ales and non-alcoholic beers all have malt sugar. Read food labels to identify added sugars and, in some cases, to assess the amount. Nutritive sweeteners are listed in the ingredient section of food labels.