Carbohydrate available, glycemic response

For many years, and still, controlling available carbohydrate intake has been a cornerstone of diabetes management. However, in many foods available carbohydrate, measured as carbohydrate available in food analysis, is not quite the same as carbohydrate that is available in the gut in food as normally consumed. Glycemic response depends not only on the amount of potentially available carbohydrate consumed, but also on how rapidly it is digested, absorbed, and disposed of in the body, and that depends on a myriad of factors including food structure and the influence of other food components that vary in importance from food to food. 

Relevance to potatoes Available carbohydrate is often not a good indicator of glycemic response because its value does not include a component for the rate of digestion of carbohydrate, or account for a range of other factors that may alter absorption rate. 

Both fiber and food form can modify the glycemic response to "available carbohydrate. Available carbohydrate, as distinguished from unavailable carbohydrate, was first... 

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