The difference between good carbs and bad carbs

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What carbs should you avoid?

the difference between good carbs and bad carbs

In order to maintain good health and achieve your fitness goals, understanding the difference between good vs. bad carbs will be important.

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Should you avoid carbohydrates at all costs, or just certain ones? Our dietitians explain. Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Eating carbohydrates raises your blood glucose and prompts your body to release insulin. This redirects your glucose to cells.

The dietary guidelines suggest that we get about half of our calories from carbohydrates. On the other hand, some claim that carbs cause obesity and type 2 diabetes, and that most people should be avoiding them. There are good arguments on both sides, and it appears that carbohydrate requirements depend largely on the individual. Some people do better with a lower carb intake, while others do just fine eating plenty of carbs. This article takes a detailed look at carbs, their health effects and how you can make the right choices.

There are two main types of carbohydrates: simple and complex. All carbohydrates that are consumed are broken down by the body into simple.
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We respect your privacy. The three main types of carbohydrates are sugars, starches, and fiber. Simple carbohydrates are composed of easy-to-digest, basic sugars, which can be an important source of energy. Some of these sugars are naturally occurring, such as those in fruits and in milk, while refined or processed sugars are often added to candies, baked goods, and soda. On nutrition labels, added sugars can go by several different names, including brown sugar, corn sweetener, corn syrup, fructose, glucose, maltose, malt syrup, trehalose, sucrose, and honey, among others. The FDA has mandated that by July all nutrition labels must clearly identify the amount of added sugars per serving in the product, directly beneath the total sugar count. Complex carbohydrates, found in whole grains, legumes, and starchy vegetables, contain longer chains of sugar molecules, which usually take more time for the body to break down and use.

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