[pcl]

I think jjuel means bread and crackers and pasta and whatnot when they refer to low quality carbs, not sugar itself.

Many forms of carbohydrates are trivially converted to sugars such as glucose when they hit our digestive system, and so are roughly equivalent to eating sugars directly, metabolically speaking.

I’ve been told that adding a healthy dose of fat to a processed carbohydrate is a good way to prevent this instant sugarification process, and so I eat my bread with lots of olive oil or cheese or butter.