>Thanks, Ken, but I'm looking for a bit of a different answer that I can
>relate to.

>All vegetables and fruits contain carbs.  Then is it simply the *amount* of
>carbs in a given food or is it a specific *kind* of carb (e.g., as per Am
>Her C6H10O5) that causes some foods to be labeled as *starches* and others
>not?

If I remember my biochemistry correctly, I believe a starch is composed of
more than one sugar molecule, which means that it breaks down a bit slower,
but not enough to make any real difference as far as insulin resistance is
concerned.