Doctors warns against ‘most dangerous carbohydrate’: ‘Can raise blood sugar from 200 to 250 mg/dL’

In a recent Instagram video, orthopedic and sports surgeon Dr. Obaidur Rahman from Delhi's Dr. Ram Manohar Lohia Hospital cautioned against what he identified as the most dangerous carbohydrate. The surgeon explained that industrial starches, not common foods like bread or rice, pose significant health risks. He warned that these carbohydrates can rapidly elevate blood sugar levels from 200 to 250 mg/dL in a short period.

Dr. Rahman further asserted that repeated consumption of these substances could lead to glucose spikes, insulin resistance, type 2 diabetes, fatty liver, poor gut health, and joint inflammation.

These industrial carbohydrates are derived from sources like corn, potatoes, and wheat, then chemically processed in factories and added to packaged foods as sweeteners, thickeners, stabilizers, and fillers. Common examples include maltodextrin, corn starch, high-fructose corn syrup, dextrose, corn syrup solids, modified food starch, glucose syrup, polydextrose, and sugar alcohols such as sorbitol and xylitol.

These ingredients, frequently used in sauces, chips, bakery items, and instant mixes, are relatively inexpensive, making them widely employed by the food industry.

However, the accuracy of these claims and the extent to which consumers should be concerned about industrial starches compared to traditional carbohydrate-rich foods remains debatable. To clarify, we consulted another medical expert. Dr. Raju Vaishya, a senior consultant orthopedic and joint replacement surgeon at Indraprastha Apollo Hospitals, provided insight into the matter.

He acknowledged that industrial starches such as maltodextrin and glucose syrup digest more swiftly than starch from whole foods, resulting in a higher and quicker rise in blood glucose levels per gram. Nevertheless, not all industrial starches behave similarly; some modified or resistant starches are engineered to digest more slowly, potentially mitigating post-meal glucose rises.

Consequently, labeling them as the "most dangerous carbohydrate" is not scientifically precise. The impact of industrial starches hinges on factors such as portion size, frequency, and the overall composition of the food, particularly the presence of fiber, protein, and fat.

Dr. Vaishya emphasized that while evidence strongly supports a link between high intake of ultra-processed foods and adverse health outcomes, including weight gain, poorer cardiometabolic health, and elevated inflammation risk, this does not definitively prove that any single starch additive causes disease. Rapidly digestible starches can indeed contribute to glucose spikes and repeated insulin demands, particularly in individuals with diabetes or prediabetes.

However, the extent of these effects varies with dosage, meal composition, and baseline glucose control. The expert clarified that claims regarding fatty liver, gut dysfunction, and joint inflammation, while biologically plausible and partly supported by broader research on ultra-processed foods, lack direct evidence specific to "industrial starch" and are context-dependent.

To identify and limit these potentially harmful ingredients, Dr. Vaishya advised consumers to scrutinize food labels for terms such as maltodextrin, modified food starch, modified corn starch, glucose syrup, corn syrup solids, dextrin, and starches identified by their source, like corn or tapioca. Practical steps to reduce exposure include opting for fewer packaged foods, examining ingredient lists, and favoring minimally processed carbohydrates such as whole grains, legumes, fruits, vegetables, and plain dairy products.

Reducing the consumption of ultra-processed snacks, instant mixes, sauces, and protein products that often contain these additives is also recommended. The key message is not to eliminate all carbohydrates but to replace refined, additive-laden foods with high-fiber, nutrient-dense staples as part of a balanced diet.