Carl,
it has not been said earlier so I'll chip in with a little info about carbs and BG.
Before I do, I'm Type 2, diet controlled and can add nothing about lowering your average BG. This is about flattening the spikes.
Firstly, all carbs were not created equal. Different foods are digested at different rates. Look for Glycaemic Index (GI) and you will find lists of foods with a number representing how quickly they become glucose in your bloodstream.
The actual GI depends on what the food contains and how it has been processed. Generally, the more your body has to do, the lower the GI. Take the humble potato. It is mainly starch, which our gut is very good at digesting (digestion starts in your mouth), that makes them (relatively) high GI. But what we do with them can make a big difference. New potatoes have more water and are more solid so they have a lower GI, floury roast or baked potatoes are more easily digested, and hence higher GI and mashed potatoes have had their structure broken down so they have a bigger surface area for the amylase to work on, and hence have the highest GI.
The same goes for bananas, green bananas are lower GI than ones with brown spots and liquidised in a smoothie, they are even higher. While fructose is a simple sugar, it needs to be converted to glucose by the liver, so many fruits are actually low GI.
My second point is that what you mix your carbs with can slow their digestion down. Fats and proteins take longer to digest, resulting in the meal being released more slowly from the stomach. Soluble fibre bulks up the meal, slowing down release of the glucose.
So making sure your carbs are combined in a meal with protein and veg or salad should slow the release of the carbs and, hence, help to reduce your peaks.
HTH
Ellis