In general, diets high in refined or glycaemic carbohydrates are often linked to various health issues, such as obesity, type 2 diabetes, and heart disease, because they can lead to rapid spikes in blood sugar and are usually low in essential nutrients.
Opting for whole, unrefined carbohydrates, which are typically lower on the glycemic index and richer in nutrients, and foods with low glycaemic carbohydrates is generally considered a healthier choice.
High glycaemic and refined carbohydrates are related concepts, but they are not the same.
High Glycaemic Carbohydrates refer to carbs that are quickly digested and absorbed, resulting in rapid spikes in blood sugar levels. The glycemic index (GI) measures this effect. High GI foods cause a more significant and faster increase in blood glucose levels.
Refined Carbohydrates are carbs that have been processed to remove the bran and germ, resulting in a loss of fibre, vitamins, and minerals. This process often results in a carbohydrate that is more rapidly digested and absorbed, similar to high glycemic carbs. Common examples of refined carbs include white bread, maize meal, pastries, and other highly processed foods.