Carbohydrates are a fundamental component of the human diet, providing energy and essential nutrients. However, not all carbohydrates are created equal and their quality can significantly impact health outcomes. This guide aims to demystify the concept of carbohydrate quality, offering practical insights to help individuals make informed dietary choices. The distinction between "good" and "bad" carbohydrates lies in their impact on blood sugar levels and overall health. Highly processed carbohydrates, such as refined grains and added sugars, are rapidly digested and absorbed, leading to spikes in blood glucose and insulin levels. In contrast, whole grains, fruits, vegetables and legumes contain fiber, vitamins, minerals and phytonutrients, which slow digestion and promote satiety while stabilizing blood sugar.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
