IGT now type2?

[COLC1]

It might well be there are far more carbs in the bread and pizza than in a couple of tablerone pieces

I thought that perhaps it had something to with the amount of fat in the chocolate

 

[Robbity]

Yes the fat can slow, lower and "stretch" carby spikes, but you still need to consider the number of carbs per 100g and the actual number of carbs in the portion weights of the different foods you're comparing.

Robbity

 

[COLC1]

you still need to consider the number of carbs per 100g and the actual number of carbs in the portion weights of the different foods you're comparing.

I understand all that; my point is that there is 40g carbs in two triangles of the large Toblerone, the slice of bread I compare it to contains 18g.

 

[HSSS]

If those are the carb amounts then possibly the grains are a bigger trigger for you than the sugar in chocolates. And as you say the fats may be slowing the rise (but possibly prolonging it too). As I keep being here told we all react differently to various foods.

 

[Member496333]

I understand all that; my point is that there is 40g carbs in two triangles of the large Toblerone, the slice of bread I compare it to contains 18g.

Also worth remembering that ‘carbs’ will often increase blood glucose more than ‘sugar’. Sucrose (sugar) is only 50% glucose. The rest is fructose. Fructose doesn’t actually raise your blood glucose if it’s already elevated - it is metabolised almost straight away into fat by the liver, and contributes directly to fatty liver and insulin resistance. Fructose is public enemy number one for causing and exasperating insulin resistance, but when it comes to raised blood glucose, flours and starches are generally worse.

Just brining attention back to this