Yeah, a diabetes doctor told me never eat carbs by themselves, always have them with fat to slow down their absorption/rate of blood glucose rise. Seems reasonable from that perspective, although my understanding is the fat will be swept into cells by the carb-triggered insulin and stored. Now I just skip the carbs and go straight to the fat. It was popular back at that time to believe protein was supposed to have the glucose absorption slowing effect, but the doctor made it clear fat, not protein, did that job. Now I've learned that's apparently true, that protein on top of carbs just spikes insulin worse than carbs alone. Not true of protein without the carbs, though. Protein will need some insulin for processing but not nearly what carbs plus protein will do.