An exercise science specialist defines this nutrition term you might hear tossed around by people who are focused on a particular diet.
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Articles on Carbohydrates
Displaying 1 - 20 of 41 articles
Despite the emergence of nutrition science and the resources available to most elite athletes, many don’t consume enough carbohydrates.
High-carb diets, especially of ultraprocessed foods, create blood sugar spikes, while diets high in leafy, green vegetables and whole grains are absorbed more slowly and produce smaller fluctuations.
Nutrition plays a very important role in the muscle building process.
All carbs need to be broken down by our digestive enzymes to be absorbed. Digestion of complex carbs is a much slower process than simple carbs, leading to a more gradual blood sugar increase.
The turkey doesn’t have to be the star this Thanksgiving. Vegetable side dishes are packed with nutrients − depending on how you prepare them, they can help keep you energized this holiday season.
There are more than 40,000 varieties of cultivated rice. If you’ve ever wondered about the differences between all the colourful rices at the supermarket, here’s a rundown.
A quick energy source or a temporary relief from discomfort? Here’s what drives our food preferences when we’re sick.
Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
Low carb diets are popular and pasta is often in the firing line for those who think it might contribute to weight gain. But your favourite dinner is being unfairly maligned!
Studies show that most people who are overweight or obese are also chronically dehydrated.
It sounds too good to be true. But the science on how different types of foods affect your glucose levels has been known for a long time.
Proponents of intermittent fasting say the clock can help you win the battle of the bulge. But the science behind it is a little more complicated.
New developments in microalgae cultivation are helping to propel the potential of renewable biofuels to combat climate change.
Sugar gets a bad rap, but exactly which sugar is meant? Nutrient-dense sweet ripe fruits are a far cry from refined table sugar – and their differences can have big health implications.
In almost every way, one cheeseburger does not equal six apples. With the goal of optimal health in mind, a calorie is not a calorie is not a calorie.
We asked an accredited sports dietitian to describe what you need in your diet if you’re running long distances.
Latest meta-analysis shows weight loss is the most important factor in achieving remission.
Though exercising at around 50-72% of our VO₂ uses more fat as energy, the amount of actual fat burned is minimal.
The charred remains of root vegetables found at Border Cave help us understand how early humans survived and thrived.
Top contributors
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Dietitian and Research Programme Manager, University of Oxford
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Nutritional Physiology, Anglia Ruskin University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Visiting Academic, Aston Medical School, Aston University
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Reader in Exercise and Health Physiology, University of Hertfordshire
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Professor of Nutrition & Research Director for the Food and Nutrition Flagship, CSIRO
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Professor of Public Health, Griffith University
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Researcher and post-doctoral fellow in human nutrition, University of Pretoria
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Researcher & Post-doc in Human Nutrition, University of Pretoria
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Senior Lecturer in Nutrition and Dietetics, Edith Cowan University
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Clinical Doctoral Research Fellow & Lead Clinical Dietitian, University of Birmingham
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Theme Leader, Nutrition and Metabolism, South Australian Health & Medical Research Institute
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Head of Division of Sport, Exercise & Nutrition Sciences, University of Huddersfield
