You’ve probably noticed a lot of sensationalism around avoiding “carbohydrates” or “low-carb” diets in the past few years. Maybe to the extent that you’ve moved on from paying attention and are enjoying a bagel and cream cheese while you read this. To be fair, the gross generalization of an entire macronutrient group is not much different than the gross generalization of an entire ethnic group or population. Both are products of flawed or biased logic and often are plain wrong. One main reason behind the increased attention to carbohydrates has to do with sugar (sadly one of the most widely consumed carbohydrate sources in the U.S.). As discussed in Fed Up, over 80% of the food items at your local grocery store have added sugar, making it nearly impossible for the average person to avoid it, consciously or otherwise. While sugar is still a big part of the problem, a lesser discussed topic, but arguably more important, is the farming practices behind crops that fall into the carbohydrate category (which happens to account for virtually all crops including fruits, vegetables, legumes, and grains in case you didn’t know).