I suppose it never occurred to me that people would be confused by it but then I work in food and have to look at ingredient declarations all the blooming time.
I suppose sugars are sugars, naturally occurring or not. I mean, is it genuinely any better to use concentrated apple juice in a biscuit rather than fructose syrup? Genuinely the two substances are probably not far apart nutritionally. That said, when I'm baking I try to use natural sources of sugar in their natural form, e.g. fruit, whole not from concentrate juice and dried fruit (ok, almost in their natural form). I think you can drive yourself mad if you're not careful. Some pragmatism is important. I got recently ticked off by someone on twitter for never feeding my child high sugar items too. They had a point. He's surely going to go nuts right when he does have it? So now once a fortnight or so, we go out for tea and cake where he has a couple of mouthfuls of my (full on sugar) cake. At 21 months I don't think that's too bad and he has plenty of low sugar baking at other times and sugar in shreddies, rice krispies, dried fruit, fresh fruit etc.
Personally although I do restrict sugar, I don't ban it entirely now. I stay away from artificial sweeteners though.