A term used for decades to describe foods that would make one gain weight was the expression of “fattening”.
Moderate avoidance (though not totally responsible) of these foods became the conventional wisdom to help avoid weight gain and became a dieter’s mantra. In fact, food history indicates that body-weight was relatively stable until about the late 1990’s in the United States. At that time, dietary advice had shifted to low-fat diets with the added disadvantage of food companies at the time replacing fat in their food products with more carbohydrate-containing foods.
Keep in mind- basic biochemistry tells us that all carbohydrates (except for dietary fiber) are eventually converted to glucose in the body to be used for energy. We are further reminded that some carbs are referred to as “starchy” (bad) and others as “non starchy” (good ).
The following article further elucidates the term of what are now commonly referred to as “white foods” and refers to their state of processing – refined or unrefined and how they may participate in our current obesity epidemic.