Another problem with carbohydrates is that most grains consumed in the US are processed and convert quickly to sugar. With whole grains, the process is slower, so you don't get the sugar spikes.
Both my mother and grandmother had diabetes. When my mother came to live with us, she had been diabetic for at least 20 years. Her sugar would spike as high as 350 in the nursing home. After a month living with us, her sugar levels were at near normal levels. The visiting nurse wished I could go and cook for all of her diabetic patients. When she went to her doctor and he ran the test that gives sugar levels for the previous six months (I'm still not sure how that works). The doctor was amazed - my mother was on the low side of normal instead of being off the chart on the high end.
FWIW, the 3-month test is the HbA1C, or the glucoselated hemoglobin test. Basically, hemoglobin in your blood “turns over” every 3 months - it’s all replaced naturally. The level of sugar is your blood is “recorded” by gloucose residue on the created hemoglobin. So, by checking the level of residue, one can determine the average blood sugar levels for the last 3 months.
At least, that’s what memory tells me - LOL.
It’s called an A1C and it looks at the past 6 weeks not 6 months.
the A1C blood test gives an AVERAGE of your blood sugar....that does not mean your blood sugar doesn’t spike or drop down too low at times....