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I do one of two things: always look first for net carbohydrates, then from there I do a calculation for carbohydrate density. Here’s an example, with chickpea-based Bananza pasta: total carbs for 2 ounces is 32 grams carbohydrates and 8 grams of fiber. To calculate the net carbs, do 32 minus 8 which equals 24. So you have 24 net carbohydrates for 57 grams, divide by 57 and that equals .42 which means it has a 42% carb density. In nature, it’s not normal for the food we eat to have over 30% carb density. Let’s look at a sweet potato for comparison: 1 cup equals 27 carbs and 4 grams of fiber. For 1 cup serving (always divide by grams ) it would be 133 grams so that equals 23 net carbs divided by 133 equals 17% carb density. This indicates how high your blood sugar will go and how much gut bacteria you’ll feed at one time. Most high net carb food will end up as sugar in your body whereas with sweet potato you’re getting 4 grams of fiber plus water vitamins. It’s a cellular food meaning its wrapped in its fiber cell. If you take something, even something that’s natural, and have to make a flour first and then package it as something else its going to be too much sugar.

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