There isn&#x27;t any need to villainize carbohydrates. In their unadulterated form, derived from whole plant-based foods, it&#x27;s perfectly reasonable to consume the majority of calories from &quot;carbs&quot;. The trouble comes when these sugars are extracted, refined and added to processed foods.<p>&gt; Carbohydrate provides the majority of energy in the diets of most people. There are many reasons why this is desirable. In addition to providing easily available energy for oxidative metabolism, carbohydrate-containing foods are vehicles for important micronutrients and phytochemicals. Dietary carbohydrate is important to maintain glycemic homeostasis and for gastrointestinal integrity and function. Unlike fat and protein, high levels of dietary carbohydrate, provided it is obtained from a variety of sources, is not associated with adverse health effects. Finally, diets high in carbohydrate as compared to those high in fat, reduce the likelihood of developing obesity and its co-morbid conditions. An optimum diet should consist of at least 55% of total energy coming from carbohydrate obtained from a variety of food sources.<p>&gt; The bulk of carbohydrate-containing foods consumed [are recommended to] be those rich in non-starch polysaccharides and with a low glycemic index. Appropriately processed cereals, vegetables, legumes, and fruits are particularly good food choices.<p><a href="http:&#x2F;&#x2F;www.fao.org&#x2F;docrep&#x2F;W8079E&#x2F;w8079e08.htm" rel="nofollow">http:&#x2F;&#x2F;www.fao.org&#x2F;docrep&#x2F;W8079E&#x2F;w8079e08.htm</a>