Net Carbs

Counting net carbs is described as simpler and more direct for managing carbohydrate amounts likely to affect blood sugar and insulin. Keeping net carbohydrate intake low is presented as likely to reduce blood-sugar and insulin exposure regardless of a food's glycemic-index category. Net carbs are calculated by subtracting fiber from total carbohydrates. Fiber is subtracted because it is not digested into blood glucose like starches and sugars. The article recommends counting net carbohydrates instead of relying heavily on glycemic index or glycemic load.