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Message: <blockquote data-quote="xyzzy" data-source="post: 322021" data-attributes="member: 40343">Great result well done  :clap:  :clap:  :clap: If you look at a label you will always see the "of which are sugar content"  is less than the total carbohydrate number. That's because sugar is just a type of carbohydrate and as Defren says it's carbohydrates including sugar that raise levels not only sugar. Sugar can be picked out as the real bad boy because it raises blood levels very very quickly and causes big spikes in your levels. Other carbohydrates notably the starchy ones like rice, pasta, bread, potatoes and cereals also act nearly as fast as sugar. What many would recommend is that you treat any food that has a total carbohydrate per 100g figure greater than 10 as suspect. It doesn't necessarily mean you can't eat it just be aware the bigger the grams per 100g carbohydrate figure is the less of the food you are more likely to be able to tolerate. Just use your meter to determine how much your tolerance levels are two hours after eating and try and ensure that for the majority of time your readings are under 8 at that point. You may well be able to consume far more of one food type than someone else and likewise they may be able to eat things you can't. That's one of the reasons a meter is so useful as it tells you what's right for you.</blockquote>

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