Carbohydrates are a macronutrient; sugar is the generalised name for a class of chemically-related sweet-flavoured substances, which are carbohydrates. In your body all carbohydrates become glucose. (The other two macronutrients are protein and fat).
Eating too much carbohydrate/sugar increases inflammation, causes fatty liver disease, obesity, heart disease, insulin resistance, type 2 diabetes, high blood pressure, cholesterol issues, dementia and more! High amount of glucose in the blood is problematic is because it is like tiny pieces of glass running around in our blood stream causing damage to your arteries and these major health issues!
You don’t need to avoid carbohydrates completely, just be aware of how much carbohydrate/sugar you eat and how it is affecting your health, which are good quality carbohydrates and start to learn how much and which type of carbohydrate is right for your body.
Besides added sugar in foods (which you have absolutely no biological need for and should be avoided as much as possible), carbohydrates most commonly come in the form of bread, rice, pasta, muffins, cakes, crackers etc. Carbohydrate is glucose which is used as a fuel in the body but the body can only use and store a certain amount of glucose for energy and the rest is stored as fat in the body. The body can make its own carbohydrate/glucose; it is not an essential nutrient from your diet, although I do recommend you eat carbohydrates mostly in the form of vegetables and fruit.
When you eat a carbohydrate food, your body releases the hormone insulin, if your body is making too much insulin, (as it does on a high carbohydrate diet), the high levels of insulin drive inflammation, weight gain and big peaks and troughs in your blood sugar levels. This leaves you feeling low, fatigued and craving sugar at several points throughout the day. That’s one of the reasons why is a good idea to limit added sugar and high starch carbohydrates. Particularly if you are overweight, suffer from hormonal problems or have diabetes or issues with blood sugar regulation.
Fiona Kane, Nutritionist, Informed Health Nutritional Wellbeing
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