Refined Carb
14 ingredients tagged "Refined Carb" — how they affect digestion, energy, sleep, and mood.
- Agave Agave is a natural sweetener extracted from agave plants, composed primarily of fructose and glucose. It has a lower glycemic index than table sugar but is highly processed and calorie-dense.
- Arrowroot Arrowroot is a starch extracted from the rhizomes of tropical plants, primarily Maranta arundinacea, used as a neutral-flavored thickening agent and gluten-free flour alternative. It is rapidly digested and raises blood glucose relatively quickly.
- Brown Sugar Brown sugar is sucrose (white sugar) combined with molasses, a byproduct of sugar refining. It is a refined carbohydrate that raises blood glucose similarly to white sugar and contains no significant micronutrients.
- Bun A bun is a small, typically round bread roll made from wheat flour, water, yeast, and salt. It is a refined grain product that provides carbohydrates and some micronutrients, though nutritional value varies by formulation.
- Cornstarch Pure starch with no fiber or protein — a fast glucose source used as a thickener, and a hidden ultra-processed-food carrier.
- Masa Harina Masa harina is a finely ground flour made from nixtamalized corn—kernels treated with an alkaline solution—that forms the basis of tortillas, tamales, and other traditional Mesoamerican foods. The alkaline processing alters corn's nutritional profile, improving mineral bioavailability and making niacin more accessible to the body.
- Molasses Molasses is a thick, dark byproduct of sugar refining that contains minerals like iron, calcium, and potassium. It has a lower glycemic index than refined sugar but remains a concentrated source of simple carbohydrates.
- Potato Starch Potato starch is a refined carbohydrate extracted from potatoes, consisting almost entirely of amylose and amylopectin glucose chains. When cooked (gelatinized), it is a high-glycemic refined starch with minimal fiber, protein, or micronutrients. In its raw, uncooked form it contains significant resistant starch and has a much lower glycemic impact.
- Rice Flour Rice flour is a fine powder made from milled white or brown rice, used widely as a gluten-free grain flour in baking and cooking. It is a starchy grain flour with a relatively high glycemic index, particularly in its white form.
- Rice Paper Rice paper is a thin, translucent sheet made from rice flour and water, commonly used as a wrapper in Asian cuisine. It is primarily a refined carbohydrate with minimal nutritional density. Its effect on blood sugar depends on portion size and what it is eaten with; individuals managing diabetes should account for its carbohydrate content.
- Semolina Semolina is a coarse flour made from durum wheat, high in protein and carbohydrates. It is commonly used in pasta, bread, and couscous production.
- Sugar Sugar is a simple carbohydrate (monosaccharide or disaccharide) that provides a rapid source of glucose for energy metabolism. Overconsumption is linked to elevated blood glucose, weight gain, and metabolic stress.
- Tapioca Starch Tapioca starch is a refined carbohydrate extracted from cassava root, consisting almost entirely of starch (predominantly amylopectin with a smaller amylose fraction) with minimal fiber or micronutrients. It is rapidly digested and has a high glycemic index.
- Wheat Flour Wheat flour is a finely ground powder made from wheat grains, consisting primarily of carbohydrates and protein. It is a staple ingredient in baking and cooking with significant effects on blood sugar and relevant considerations for people with celiac disease or gluten sensitivity.
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