Acellular carbohydrates are particularly evident in modern ultra-processed foods, such as added sugar and flour, but the overwhelming majority of plant-based foods prevalent in the modern food supply (so-called Standard American Diet) are acellular highly-processed products. For someone who’s struggling with metabolic disorders such as hypoglycemia or type 2 diabetes, understanding concepts like cellular vs. acellular carbs can make a major difference in achieving health outcomes. In contrast, cellular carbohydrates are found intact in the cellular matrix of plants, remain relatively intact during cooking, and are essentially whole, unprocessed or minimally processed.