Absorption has shape
Glucose response is not only a number. It is a curve over time. A sharp rise and fall is different from a slower, flatter pattern, even when the conversation begins with the same nutrient category.
Meal structure helps shape that curve. Fibre, protein, fat, particle size, cooking method, chewing, and food form all influence how quickly carbohydrates are broken down and absorbed. This is why a whole fruit is not the same as juice, and a mixed plate is not the same as a plain refined starch. For responsible fibre communication, the point is not fear of carbs. The point is absorption speed and context.