Glycemic index is only sort of useful for people who actually have diabetes, where blood sugar dysregulation makes insulin regulation equally as precarious. For anyone who doesn't have diabetes, GI doesn't really mean anything other than that their insulin may or may not spike in a short period of time related to a food. Glucose spiking, hence insulin spiking, is not something you want, but this also doesn't mean that something with a lower GI score is better for you and doesn't cause you to release as much insulin. Whether it's table sugar or whole grain pasta, they'll become glucose that the body will use or store in one way or another. Fasting glucose will still remain higher.

> Devices like this will make other people fearful of high glucose and think they're getting diabetes.

Elevated glucose is exactly what causes type 2 diabetes. Take away the glucose supply, and you don't have elevated insulin. Fear of glucose that is too high too often is entirely justified and is not something that should be going on if people can avoid it. Sugar molecules are damaging to cells and are related to other things like cardiovascular calcification.

> If we look at the Blue Zone, many people eat mostly carb.

So-called "Blue Zones" are not science. They are anecdotal, cherry-picked, uncontrolled, and can't be tested. Also, some of those zones, such as Okinawa, are mythical. Okinawans historically have eaten a lot of pork, and still eat a ton of pork. They also used to not keep much in the term of birth records, so there was really no way to know how old any of those people were back when they were studied.

> So carb/high GI food definitely doesn't cause diabetes.

Propose a model of type 2 diabetes that doesn't involve dysregulation of blood glucose and come back to us.