>Ireland classified their bread as cake because it has so much sugar in it.

Which is fascinating when you consider that refined flour, used to make most breads, breaks down to 70%+ glucose (the sugar thing that is the cause of enormous health consequences). Sugar/sucrose only breaks down to 50% glucose (the rest fructose that the body purges). So you literally get less blood sugar when you replace flour with an equal quantity of sucrose/sugar.

Somewhere else in here someone mentioned that bread in the US tastes sweet, and again if you put white bread on your tongue, it is basically sugar. Your enzymes immediately start cracking the simple carbs into glucose molecules. This basic of chemistry is true worldwide.

The focus on sugars in particular might be a bit misleading and something that will be seen as an error in nutrition advice. People choose low or artificial sugar options that are instead simple carbohydrates, not realizing that they are quite literally eating worse than the equivalent amount of sugar.