I'm fuzzy on something and hope someone will explain this to me in simple terms. I'm always looking at the Total Carbohyrate grams to determine if I can eat whatever it is with peace of mind. I've read somewhere, here maybe?, that we actually should subtract the dietary fiber grams from the total carbohydrate. Does this mean that if it has a high number of grams of dietary fiber then the effect of the carbs would be delayed instead of giving a sudden spike? So, a carb is not always like other carbs, depending on its fiber content? Unfortunately, whether it has a high fiber content or not, whatever the food is, my blood sugar still rises more than I want. So, is this just my experience? For example, Wasa Fiber Rye Crisp Bread has total carb. 7 grams, dietary fiber 2 grams. If I eat one crispbread, my reading goes higher than I expected.
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds