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Message: <blockquote data-quote="AliB" data-source="post: 91051" data-attributes="member: 16907">There are carbs and there are carbs and there are carbs........Personally, I feel that what is most important is how any particular carbs work in YOUR body.As has been adequately pointed out, not all carbs are the same and not all of us spike with the same carbs.  That is where testing becomes so important.  If you can figure out which carbs really affect your blood sugar and which don't then you will have more idea of how your diet should be constructed.You also have to bear in mind that what you eat a food with can also have a bearing on how it affects your blood sugar too.  Eating some carbs with a good leafy salad will slow down the absorption rate.Personally I am of the same mind as Fergus, that anything ****** and processed is way best avoided at all costs - even 'natural' processed foods.  If it isn't whole then don't bother with it.  Whole brown rice will not normally have the same effect as polished or easy-cook rice because the fibre will slow down the absorption rate preventing the extreme spike that processed carbs give, reducing the risk of hypos, and give your body the time to catch up.This is as much about getting to know your body and what it needs - or doesn't, as anything.  The more you know and understand it, the better you can look after it.</blockquote>

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