Hi
@JCRogers and welcome to the forum.
The way we categorise the many different forms of Diabetes in this forum, you may find the posts for Type 3(C) to be of interest as well as those for Type2.
Forum to ask questions, find support and share experiences with people with Pancreatic Diabetes (aka Type 3c Diabetes).
www.diabetes.co.uk
I'm strictly a T2 myself (in remission for 3yrs) - I know that isn't a possibility for you.
For me, and for me and others with a straightforward version of Type 2, we find that the Glycaemic Index of a carbohydrate food (be it sugary or starchy) is often misleading, when it comes to its effect on our Blood Glucose. We vary quite a lot between each other as to how we respond to carbohydrates in different foods. For example, I experience a Blood Glucose spike from Oats and from Carrots where others can eat normal portions of them. The same applies to a lesser extent to Glycaemic Load (which is what you are asking about).
So my advice is always to test foods with either a BG meter or with a CGM, not just accept a GI or GL number at face value.
Here is a blog post which I found to be particularly useful to me when learning about carbohydrates and Blood Glucose, though again it is aimed at Type 2's who aren't on insulin.
There’s a few things you should know. 1. Practically all carbs turn to glucose once ingested , so not just straight sugars, but starches...
josekalsbeek.blogspot.com