If you ate the same number of carbs worth of glucose and lentils. You will
spike big time from the glucose and not spike (for many type 2's) from the
lentils. That's why there are good carbs and bad carbs. I thought this was
basic diabetes 101. I'm surprised there's anyone questioning this.

"Alan S" > wrote in message
...
> On Fri, 9 Feb 2007 00:20:14 -0500, "Ed"
> <ekirstein*nospammers*catskill.net> wrote:
>
>>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
>
> Whether they convert fast or slow - they still convert. So,
> what is the advantage that you see in slow conversion?
>
> Incidentally, many carbs convert at least as quickly as
> sugar.
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1000mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com/
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