Hey, good question. I'm seeing my Dr tomorrow to talk about food types, insulin resistance, metabolism and having the same meal 2 times a day (same measurement) needs different levels of insulin injections. (I posted the recipe today in soups btw).
What I would say is different carbs have different absorption rates and you have to experiment to know let's say rice, pasta, potato, dough (suet) react with you and at what time of the day your body seems to work better. If you inject before a high carb meal and absorption is slow, you'll get a hypo. This is when a pump comes in handy and you can control the amount of insulin per hour that's released. The only thing I can say is eat measured amounts midday and evening and see how the body acts. This gives you an idea WHEN to inject and HOW much more or less.
Typically I find eating out and curries and Chinese cuisine are very hard to judge as there's sweet sugar vinegar that hits you later with the spike. Typically now I eat 1/2 the plate at any restaurant with these food types and rest is for the doggy bag.
Playing safe, I gauge 2/3 of the insulin injection midway through the meal eating OUT and then I use my arm sensor to see what's happening. I then inject the rest after the meal. This stops most hypos with complex sugars coated with fat (ghee) or zero carbs (Chinese sweet Sause on tofu). You might go home and go to sleep and have a hypo then and next day raised BS by hypo or very dense sugar.
An arm sensor will show you what happened and when so you know how to do it better next time. Pizzas again I eat 1/2 a 33 CM one and I ask how they make their tomato sauce. Lazy chefs use sugar instead of using concentrated paste or sundried tomatoes or sweeting caramelisation without sugar).
So if its carb heavy you have to think about food type. Is it covered in fat and if you've eaten it before in a certain quantity what happened. For example, you can have fat dosed samosas and bhajis but pastry gets through quicker than deep fat on the bhaji. Also the amount of pastry. Thick samosas kick with the longer term pastry and mid term potato. However if it's in a spring roll or filo pastry, it's like calculating the same as normal potato.
I also find it helps to touch the thing to see how much grease it has (some which have rested for a LONG time in fat will lower reaction time and you'll get a hypo if you inject too early). I typically find the surprise is in the salsas - from Mexican to Asian there's sugar or cane sugar compound that gives you the spike. So, if you're gonna reduce the spike or hypo, I say stick with vegan dairy.
Using red, not white wine will reduce blood sugar as a cheat and its quite fast reacting but you need to control it as it'll eventually give you a hypo!!!
