Although we can find the carb counts of just about anything (admittedly many books give very different carb counts for the same foods!), why do the carbs from different foods seem to be so different.

For example: why does the same number of carbs from one thing (such as nuts), affect us differently from the same number from something else (such as cream)?

Are we being too simplistic by just counting the carbs we eat to one decimal point and missing something else about what low-carb dieting is about.

Opinions please!

Yours aye, Scotsman