>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.