GI and carbs

There seems to be a paucity of scientific investigation into whether it is the height of glucose spike or the duration of a high level that causes the damage asociated with diabetes. The NHS seems to think it is long term highs for long duration that leads to permanent damaage, and not the pulses of glucose after eating. The glycation of haemoglobin occurs over time (3 months) and again, the effect of shorter pulses is not studied. However, since HbA1c is an averaging function, I suspect that it is duration of high levels rather than spikes that is being measured in the red blood cells. But the jury is hung on this.

So is GI better than carb counting? IMHO no.