I'm new to the whole Primal Blueprint scene, but one thing I have learned already is don't sweat the small stuff. Pretty much ever bacon I have seen has some level of sugar in it as part of the curing process. While I am sure non-sugar varieties exist they are few and far between. When you are talking less than 2% you are talking a very small amount that I do not think you should worry about. Of course I am new, so perhaps someone with more experience can shed some light on this.