In a recent article from Prevention, Dr. Nicholas Church of Somerset Medical helps demystify a widespread dietary misconception: the difference between sugar and carbohydrates. While these terms are often used interchangeably, the science—and the health implications—are more nuanced. Dr. Church joins a panel of medical experts to explain what consumers really need to know to make smarter nutritional choices.
The article begins by outlining a key fact: all sugars are carbohydrates, but not all carbohydrates are sugars. Carbohydrates are a broad category of macronutrients that include starches, fibers, and sugars. Each plays a different role in the body, and understanding those differences is crucial for everything from managing energy levels to supporting metabolic health.
Dr. Church points out that one of the biggest sources of confusion is food labeling. “Nutrition labels group all types of sugars together, whether they come from fruit or soda,” he explains. This can make it difficult for consumers to distinguish between naturally occurring sugars, like those found in apples or milk, and added sugars, such as those in baked goods or sweetened beverages.
Importantly, Dr. Church emphasizes the distinction between simple and complex carbohydrates. Simple carbs—like table sugar and white bread—are rapidly broken down by the body, leading to quick spikes in blood glucose. Complex carbs, on the other hand, contain fiber and take longer to digest, offering more stable energy and greater nutritional value. Whole grains, legumes, and vegetables are examples of complex carbohydrates that can support overall health and help regulate blood sugar.
The conversation also turns to how carbohydrates fuel the body. All carbohydrates eventually break down into glucose, which the body uses for energy. But the quality of the carbohydrate source affects how efficiently and healthfully that energy is delivered. “Choosing complex carbs over refined sugars helps maintain steady energy and reduces the risk of insulin resistance over time,” says Dr. Church.
For individuals looking to cut back on sugar, Dr. Church recommends starting with a focus on added sugars. Unlike the natural sugars in fruit, added sugars have no nutritional benefit and contribute to inflammation, weight gain, and chronic disease when consumed in excess. Reading ingredient lists, choosing whole foods, and balancing carb intake with protein and fiber can help minimize blood sugar swings and improve dietary quality.
The article closes with a reassuring takeaway: carbohydrates aren’t inherently bad. Instead, it’s about making informed choices based on your body’s needs. Dr. Church encourages patients to avoid rigid food rules and instead focus on balance, variety, and whole-food nutrition—guidance that aligns with Somerset Medical’s personalized approach to preventative care.
For a deeper dive into how to navigate sugar and carbohydrate choices with confidence, read the full article at Prevention: What’s the Difference Between Sugar and Carbs?.
