I don’t think it’s that simple. I’d say it depends a lot on how much fiber you pack with the carbs. So quick sugar like carbs like highly processed wheat flour

I don’t think it’s that simple. I’d say it depends a lot on how much fiber you pack with the carbs. So quick sugar like carbs like highly processed wheat flour will not give you the same spike as say some whole grain rice that has been re-heated a few times (just as an example of how different carbs can be in composition, not saying you should always prepare food like this)