I made a gorgeous batch once, from the River Cottage website. They have lots of interesting recipes. I think I used far less sugar than the recipe suggested, and then rinsed the bacon before cooking, to remove the residue. I didn't want to avoid the sugar completely, because of its preservative properties. Unfortunately it took up a lot of fridge space, so I haven't done it again. We just don't eat enough bacon to justify it.
But when you think about it, the salts and sugars are used as both preservatives and humectants to draw moisture out of the bacon (in traditional curing). So even the presence of sugar in the recipe doesn't mean that it is penetrating the meat in any quantity high enough to affect blood glucose. Instead it is drawing moisture out of the meat, to allow it to keep longer.
Which is a sharp contrast to most commercial bacon production which soaks the meat in a vat of salt water, sugars and preservatives, to try and soak those ingredients into the meat, plump it up and take the chemicals into the meat fibres.
