Are all carbs created equal?

This in my opinion not only clearly explains but sums up a question that's on everyone's minds!  I've tried but have not accomplished explaining it like Jonny Bowden, PH.D, ,CNS, aka "The Rogue Nutrtitionist." 
So if this doesn't convince you that this correlation between carbs, sugars from them and all they are made up of make you gain weight and /or hang onto it, then I guess nothing will.  Enjoy!

When you eat, your pancreas secretes a hormone called insulin, which has a number of important functions. Primarily, it acts as a sugar wrangler. Insulin takes excess sugar that just entered your bloodstream from the food you ate, rounds it up and puts it in muscle cells where it can be used for energy. That’s how metabolism is supposed to work.

Let’s take a 5-year-old kid. She eats an apple. Her blood sugar rises slightly and insulin is secreted from her pancreas. The insulin takes the excess sugar out of the bloodstream and moves it to the muscle cells. The muscle cells are glad to have it because she is going to ride a bike or play on the jungle gym. The muscles will use that little bit of sugar from the apple. Eventually her blood sugar will go down, and she will be hungry and eat again.

What actually happens is that adults eat massive meals of extraordinary caloric density, and most of these meals are made up of sugar or foods that convert to sugar before they hit the stomach. These are foods such as pasta, rice, potatoes, cereals, breads, desserts and crackers. The pancreas rings alarms that the body has overdosed on sugar-filled Ding Dongs because it all looks like sugar-filled Ding Dongs to the pancreas and the stomach. Insulin is shooting through the system trying to collect this excess sugar. But there’s a problem.

This isn’t a 5-year-old kid who is going to go out and ride her bike. This is a guy sitting at a computer all day whose only exercise is clicking a mouse. His muscle cells don’t need that sugar. Where does it go? It goes to fat cells. When insulin is elevated, the fat cells basically shut their doors. They don’t release their goods. Processed carbohydrates put the body in a constant state of fat storage.

Extra glucose gets converted by the liver to triglycerides, which increase the risk for heart disease. And because the liver can’t keep up with the processing load, the body starts to get something called non-alcoholic fatty liver disorder. These are the downstream effects of eating too many carbohydrates.

Bowden advocates a low-carb diet. Most of the national organizations that publish recommended diets include carbohydrates as a significant source of calories. He calls those organizations a word it would be impolite to print here on LIVESTRONG.COM.

Bowden does not advocate eliminating carbs entirely. He just thinks we don’t need as many as we’ve been told we need. The body requires about 120 grams of glucose a day to function, but the glucose doesn’t have to come from carbs, Bowden says. It can come from good carbs such as fruits and vegetables and even from proteins and fats. He says that, as a rule of thumb, almost any food you can eat that comes straight from the earth contains "good carbs."

“All of these (officially recommended diets) have created this toxic food environment in which we’re ingesting huge amounts of a nutrient we don’t need at the expense of the nutrients that keep us healthy,” Bowden said. “We’re in a constant state of insulin arousal and blood sugar highs, and that’s why we have an epidemic of diabesity, which is obesity and diabetes.”