Emma Laing, clinical professor and head of dietetics in the College of Family and Consumer Sciences, engaged in a discussion with Lose It! regarding the various categories of carbohydrates.

The term “naked carbs” has gained popularity, describing simple carbohydrates such as fruit juice, candy, or white bread, which are devoid of additional nutrients like fats, fiber, or protein. We tend to consume these items to quickly quell our hunger. However, this sense of hunger typically returns within an hour.

Laing noted that naked carbs can trigger increases in blood sugar levels since they are metabolized rapidly. While occasional spikes are not detrimental, they can heighten cravings and appetite. Furthermore, consistent spikes over time can lead to cardiovascular and kidney issues, among other complications.

“Blood sugar will naturally vary throughout the day and in relation to meals. However, swift increases and decreases in blood sugar that are not meticulously tracked can be detrimental for some individuals,” Laing remarked.

“Clean carbs” might refer to items that are minimally processed and closest to their original form. Nonetheless, this terminology lacks a formal definition or acknowledgment amongst dietitians.

“Consuming clean can become problematic if perfectly nutritious and culturally valued foods are shunned due to concerns about being unclean and detrimental to health,” she stated. “One’s connection with food could also suffer from labeling items as clean versus unclean or unprocessed versus processed as indicators of good versus bad. I would only classify a food as unclean or undesirable if it is spoiled or tainted, or has been contaminated.”

Most items undergo some form of processing to transition from farm to table, giving rise to the range of processed versus unprocessed carbs.

Heavily processed foods are primarily or entirely composed of ingredients derived from food. These products often contain numerous artificial additives such as preservatives or colorants.

“There are numerous ways that food processing can influence the final product and its nutritional worth, and there is nothing inherently wrong with items that are packaged, frozen, cooked, or cut, also known as processed,” Laing explained. “The nutrient content of a food is indeed crucial for health, but so is its affordability, accessibility, and cultural significance.”

The article Dietetics director shares tips about different types of carbs first appeared on UGA Today.