Food Fallacies and Blood Sugar

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Abstract
For many years the dietary treatment of diabetes mellitus has been based on the belief that there are two major classifications of carbohydrates: simple and complex. It has been believed that simple sugars (glucose, sucrose, and fructose) are rapidly absorbed and cause a relatively large rise in blood sugar, whereas complex carbohydrates (or starches, such as those found in rice, potatoes, and legumes) are digested and absorbed slowly and result in smaller increases in blood sugar. Consequently, it has been recommended for years that diabetic patients avoid simple sugars; this recommendation usually referred only to refined sugars, since simple sugars . . .