I must disagree with your generalization. There are carbs that convert to
sugar quickly and carbs that convert slowly. Hence, the GI Index and GI
load. I can usually tolerate some extra carbs as long as the sugars are
low. Of course, it's a personal thing and must be checked with your own
meter.
ed

"Priscilla H. Ballou" > wrote in message
...
> In article >,
> "Ed" <ekirstein*nospammers*catskill.net> wrote:
>
>> Ok, here's the data off the can
>>
>> Serving Size 1/2 Cup:
>> Total Carbs 28g
>> Dietary Fiber 8g
>> Net Carbs 20g
>> Sugars 3g
>>
>> Compare that sugar number to most other baked beans with all sorts of
>> sweeteners added.
>
> Who cares what the sugar number is? It's the total carbs minus the
> fiber that you want to look at. That's what will quickly turn to
> glucose when you eat it.
>
> Priscilla