My search was disappointing. Either everyone's list was "no sugar and no--" some other form of food, or it was 7,000 items long, detailing every last variation of butter/margarine/cooking oil that had less than 1 gram of sugar for every 100 grams of food. After reading a little more about what kinds of foods sugar is added to, I figured that I can just check the labels (like I've been doing) and find me a substitute. After a little more research, I also decided that actual sugar, in small quantities, would be okay.
The scientific name for sugar (and what will show up in ingredient lists) is sucrose. Sucrose is made of two parts: glucose and fructose. Sucrose is found naturally in fruit. It is made into table sugar by being extracted from beets and cane. Depending on where you read from, this process can be natural or chemically compromised. Dextrose is "sugar" made from corn, meaning it has to go through chemical interactions to be produced. Definitely compromised. High fructose corn syrup is simply dextrose that has most of the glucose removed. (Fructose is much sweeter than glucose.)
So, no high fructose corn syrup, and no dextrose. Sucrose, glucose, and fructose in moderation. After reading a bunch about it, I realized that sugar is necessary for {most} diets, just like anything. Too much of one thing can be bad (even of something good--you do NOT want to know what happened to me when I was 2 and ate too many peaches!). Meaning, no skittles for breakfast, but I'm not going to confine myself to celery and kale.