Do "good carbs" set off insulin and/or increase blood pressure? Is there anything bad about them?

Sometimes people refer to good carbs as being complex carbs that have a lower glycemic index. These carbs tend to be more slowly absorbed and therefore result in lower insulin surges. The blood sugars tend to rise and fall less quickly and people tend to be less hungry than when eating more simple carbs like potatoes, refined breads and rice. A lot of the work on glycemic index and glycemic load comes from Jennie Brand-Miller at the University of Sydney. Check this out: http://www.glycemicindex.com/about.phpThis answer is not a substitute for professional medical advic...

Why low-carb? As we with diabetes all know, our bodies need insulin to process  carbohydrates and regulate blood sugar.  Without insulin, sugar remains  in our blood and can’t be used by our cells for energy.  The more  carbohydrate we consume, the more insulin we need, the higher our  insulin levels. Insulin’s job doesn’t end there, though.  It also  regulates fat metabolism.  The more insulin we secrete, the  more fat we store.  And elevated insulin levels lead to insulin  resistance which is associated with both heart disease and cancer. instead of carbs that would make me feel full and wouldn’t be toxic to my body. The answer is fat.