Does the US Dietary Guidelines call for less than 10% of calories from sugar mean sucrose, naturally occurring sugars or all sugars?

Does the US Dietary Guidelines in calling for no more than 10% of calories from sugar mean a) added sucrose, b) sucrose, added or naturally occurring, or c) all simple sugars (fructose, glucose, lactose, sucrose, etc.)? Do you also know whether sugars on the food label refers to added sucrose or to sucrose (whether or...

I am confused over the flour ingredient on the ingredient list of various breads.

I am somewhat confused over the "flour" ingredient component on the ingredient list of various bread. One will say "wheat flour", another says "enriched flour (wheat)", another "enriched flour (flour)", another "stone ground wheat flour", etc. How's a regular (fiber-pun intended!) person supposed to assess the relative value of these statements? Can you give some...

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