@morgan561
I don't know any technical analysis, just what I observe myself, that my body seems to accommodate to any regular pattern and any activity that upsets it can cause the body to try to compensate and over-compensate. This is just short term, I presume if my regular pattern became skipping lunch that it would stop overcompensating ... I should try it and see! If anybody knows of any formal documentation of this stuff I'd love to see it too, but there is liable to be a lot of personal variation.

Yes, of course carbs turn into sugar, it's all organic chemistry and our bodies have a hundred ways to make it all happen. But then it turns out that not all carbs are created equal. Given time some carbs will wrap themselves up a little tighter so they just don't digest as quickly or completely. Oats may be a natural case of this, they often don't seem to affect blood glucose as much as that many carbs normally do. I've read that oats were considered almost a treatment for diabetes a hundred years ago (note, if you eat oats I strongly recommend making sure you get only organic oats to avoid glyphosate). But as I said above, the simple trick works really well with pasta, just cook it normally, prepare it with everything, sauce, meatballs, veggies, whatever - and then don't eat it, but put it in a container, let it cool, then put it in the fridge at least eight hours, and twenty-four hours is fine. It turns out I was doing this before I even got diabetes, that is I'd cook a big pot of it, have some for dinner that night - and for lunch and/or dinner for a couple of days. Not knowing it was special or "resistant" I did this when I was first diagnosed with diabetes and it probably helped me greatly do recover from some really hideous numbers. THEN I found out what I'd done!

(oh, and actually I generally used chicken, not beef or pork meatballs, which is probably good too, I find red meat tends to aggravate my blood glucose readings, I presume through something involving insulin resistance)

You can Google more on resistant starch, I don't find a lot but you can at least validate that it is a known thing with serious science behind it, though it is greatly under-emphasized as a dietary trick to help control blood glucose.

ps - it still doesn't let you pig out and eat the whole pot, you still want to stay with your portion control, which may be the most important aspect of diet for diabetes - just eat small portions ... and not all carbs.

pps - I've never bothered a chatbot with this stuff, I wonder what it would say, if I find anything I'll let you know!