Yes, some carbs are processed very rapidly, and some carbs take much longer to process; that’s the whole rationale behind the glycemic index/glycemic load concept. To a non-diabetic, it’s important to have low glycemic foods to allow the body time to produce enough insulin to cover the carbs. For a diabetic, the glycemic index concept is virtually useless, because the insulin does not process the carbs properly, whether the carbs are slow or fast.

Diabetes and Glycemic Index: Research Round-Up
http://mydiabetesvillage.com/research-round-diabetes-glycemic-index/

Glycemic index and glycemic load for 100+ foods
The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels.
http://www.health.harvard.edu/diseases-and-conditions/glycemic_index_and_glycemic_load_for_100_foods

‘Glycemic Index’ May Be Too Unreliable to Manage Diabetes: Study
https://consumer.healthday.com/vitamins-and-nutrition-information-27/food-and-nutrition-news-316/glycemic-index-too-unreliable-for-use-in-diabetes-management-study-714520.html

Glycemic Values of Common American Foods
http://www.mendosa.com/common_foods.htm

The Glycemic Index Still Matters for Diabetes
http://www.healthcentral.com/diabetes/c/17/169278/glycemic-matters-diabetes/

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