Insulin’s job is to get rid of the excess glucose and it does so by initiating a process that converts the glucose into fat. People say not to eat carbohydrates. Poor advice because different foods with the same amount of carbohydrates can have different Glycemic indices depending on how quickly they are digested.
A more appropriate thing to track than “carbs” is net carbs. Take total carbs and subtract out the fiber. This will naturally guide you to foods that take more time to be absorbed, as (fat and) fiber both contribute to slowing down absorption.
For example, bread that is nice and fluffy has a higher glycemic index…
Unless of course it is Aldi’s Keto bread. Texture of Wonder Bread but does not raise blood sugar with all of it’s fiber. We’ve tested it and consume it regularly.
I am married to a type 1 insulin dependent who wears a cgm, (constant glucose monitor,) and insulin pump. He has to know how many carbs to input to the pump for insulin supply, and it lets us know if product marketing claims for low carb foods are hype. The net carbs route has worked very well and is pretty consistent. We’ve been doing it for over 2 decades. We also low carb because of the rule of small numbers producing smaller error, (Dr. Bernstein’s Diabetes Solution,) which basically states that your blood sugars will swing less critically when you control the size of the one thing you can control, which is carb ingestion. More critical for insulin dependent diabetics, but works well for me too.
IP