Carbohydrates are an important source of energy. Carbohydrates show up in everything from fruit to rice and all the sugars, fiber and starches we eat. However, not all carbohydrates are created equal.

There are two main types of carbohydrates, simple and complex. Simple carbohydrates are single and double sugar unit carbohydrates. These are broken down and absorbed into the bloodstream quickly. Table sugar is an example of a simple carbohydrate. Complex carbohydrates are larger molecules and are broken down and absorbed more slowly than simple carbohydrates.

It is recommended that the majority of carbohydrates that we eat come from complex carbohydrates, especially whole grain products. Whole grain products provide fiber and other important nutrients that are often removed from grains during processing.

In recent years, low-carb diets have become popular for weight loss. Food manufacturers even make products labeled as “low-carb”. However, the term “low-carb” is not formally defined by the FDA. Recent studies have shown that low-carb diets are indeed effective for weight loss. However, it is likely that it is simply the reduction in calories that produces the weight loss. In other words, without reducing calories, eating a low-carb diet would not help with weight loss. Further, the long-term implications of low-carb diets are not completely understood and there is some debate regarding their safety.

Rather than eliminating carbohydrates from the diet completely, it is recommended to eat complex carbohydrates, especially those that come from whole grains, fruits, vegetables and legumes. These foods are full of important vitamins, mineral and fiber and have been associated with reduced risk of heart disease, cancer and diabetes.

There are certain health conditions, like diabetes, that may require reducing or measuring the amount of carbohydrates consumed. These types of dietary changes need to be discussed with and closely monitored by a doctor or other healthcare professional.