The question how problematic carbs (or anything else, really) are is most significantly defined by the glycemic index. The damaging factoe is how quickly the sugar can be processed, and how high the first peak is.
If you eat common full-grain rye bread then you'll have entirely different results than eating pure sugar.
The question how problematic carbs (or anything else, really) are is most significantly defined by the glycemic index. The damaging factoe is how quickly the sugar can be processed, and how high the first peak is.
If you eat common full-grain rye bread then you'll have entirely different results than eating pure sugar.