Wicked Nougat

• As Healthaliciousness confirms, at the top of the pyramid of foods containing sugar is nougat, to the point that this delicious candy is effectively sugar. First developed as an aristocratic luxury in 15th century Italy, the tough but brittle candy bar can comprise up to 83 percent sugar. The saving grace is the addition of pistachio or other nuts for a cursory flash of protein. Today, nougat -- or one of its variants -- is a worldwide delicacy, consumed across Europe and the Middle East, and forms the basis of several candy bars.

Dried Fruit

• Despite their wholesome image and near-stratospheric approval ratings among the healthy living community, many fruits are little more than appealingly packaged sugar. Once those fruits are dried, the sweetness becomes even more concentrated. The Food Doctor advises cutting them out completely to restore the blood's sugar balance. Dried mango, for example, is the worst offender, at 73 percent sugar, as measured by the founders of the Paleo Diet. The good news, though, is that the natural sugar in fruit is fructose, which is absorbed quickly into the body without causing a spike in blood sugar levels. Avoid the dried fruit brands that add sugar, and the benefits of dried fruit should still outweigh the fructose load.

Cookies and Candy

• Cookies and cakes get a deservedly bad rap when it comes to sweetness. While some cakes and cookies come within acceptable limits, macaroons push them with abandon. These dainty delights, made from whisked egg whites and sugar, contain up to 71 percent of the latter. Again, Italian gastronomy is the culprit for this nefarious delicacy, particularly the delectable amaretti, which is flavored with almonds. Connoisseurs of Indian sweets are familiar with gulab jamun, deep fried dough balls steeped in sugar syrup. Peda incorporate thickened milk into the equation. Packing over 80 calories per piece, these festive candies are, as the Huffington Post notes, overwhelmingly sweet to the Western palate.

Natural Supersweeteners

• Certain plants and roots from around the globe contain proteins that can be up to 2,000 times sweeter than sucrose. The Sweetener Book chronicles, for example, that licorice root is 50 times sweeter than sucrose and has long served as a natural sweetener in the Middle East and Mediterranean. West Africa’s katemfe fruit contains thaumatin, a protein that is 2,000 times sweeter than sucrose. The sweetness is extracted from the pod membrane and is used to perk up palm wine and cornbread. Other super-sweet naturally occurring plants include monk fruit of Southeast Asia and the stevia plant of Paraguay, whose leaves are used by the Guarani in their cooking.