All About Sugar and Other Carbohydrates

Learn about the many ingredients that simply mean "sugar".

The bottom line conclusions of our Understanding Carbohydrates series - the most important facts to know about carbs.

Figure out how much grain-based food is right for you.

What is fructose, why it is a problem, how to stay away from it.

Foods are not carbohydrates - they contain carbohydrates. Nutrition reporters are confusing people.

An introduction to the basics about carbohydrates - includes new categories and information.

Oligosaccharides are carbohydrates that have recently gotten attention for their health benefits. Find out what they are, how to get them, and what they can do for you.

Did you know that some starch turns to sugar so quickly that it raises blood glucose faster than table sugar? Get the information you need about which starches to eat and which to avoid.

Surprising new information about fiber and its benefits to your body..

What is resistant starch? Where can I get it? What Are The Benefits of Resistant Starch? Questions about resistant starch answered.

Information about and comparisons of the various sugar alcohols such as maltitol. How each impacts blood glucose.

Issues surrounding the use of the glycemic index in making food choices. Does it do us any good to know they glycemic index of a food?

What is agave nectar (agave syrup)? Is it better than regular sugar? Information

If you seem to remember a glycemic index that had some foods with values over 100, you aren’t hallucinating. For quite awhile there were two coexisting glycemic indexes. I compare the two and talk about some issues in converting to the "new" system, for researchers and consumers.