About carrots for diabetic

Is there any chance the cooked carrots are the baby carrots? You may want to know the baby carrots commonly sold in stores are actually regular carrots that have been "processed" then "bleached". That's why the carrots turn white when they dry out. My husband can eat "regular" carrots but not the "processed" carrots without a significant increase in his BG levels.

Perhaps the mashed potatoes are the processed instant flakes? Again, same thing.. the processing adds a residue of other chemicals, including a bleaching agent. Again my husband can eat a freshly baked sweet potato or even a yukon gold without a serious BG spike, but the PROCESSED flakes (mashed) will tremendously spike his BG levels.

Last year we kept a very detailed spreadsheet of what medications he was on, his level of activity and exercise along with detailed information on the foods he consumed. Spaghetti made our traditional way - white pasta, Hunts sauce, etc caused a serious spike in BG levels. However spaghetti made with whole wheat pasta, Ragu garden chunky (no HFCS) etc did NOT cause a serious spike in his BG levels. White rice = rise in BG levels yet a much larger serving of brown rice did NOT cause this serious rice in BG levels. It was fascinating as we pieced the puzzle together.. when we followed the results and strictly avoided much processed foods such as by avoiding bleaching agents, artificial or unnatural sweeteners including HFCS, we were able to get his A1C down to 6.1 - on half of the lowest dose of his type 2 oral diabetes meds. Yet upon being admitted to the hospital and being put back on a "diabetic diet" and a full dose of his diabetes meds, his A1C has spiked back into the high 7.x range (of course we are now correcting by simply returning to limiting processed foods again and allowing him to again eat as many vegetables as he wants.)