All carbohydrates convert to glucose including rice, roti, fruit, milk, and legumes, not just sugar and sweets. The quantity consumed at each meal determines the blood sugar response. Reducing carbohydrate to 30 to 45 grams per meal rather than eliminating it entirely is sustainable and improves glucose control.
The type of carbohydrate matters as well as quantity. Whole grains, legumes, and vegetables raise blood sugar more slowly than refined grains because of their fibre content. The combination of protein and fat with carbohydrates also slows absorption.