Interesting. I have seen discussions like this before, which compelled me to try one of the new net carb pastas. Unfortunately, I agree with many of you: for me, carbs is carbs without subtractions, fiber, etc.
I do find that foods I cannot usually eat (pizza and pasta) are OK if I make them from scratch at home. Pasta (did you ever notice that the amount of carbs listed for 1/8 of a box is nearly the same for every pasta?) is all purpose flour (1 cup=88carbs)and eggs and salt. No problem because I made it, know what I put in it and can get an accurate carb count. One piece of commercial pizza puts my BG into high gear, but I can eat three (although smaller) pieces. I truly feel that good control depends a lot on what you eat, not how you count carbs,
I made an absolutely decadent cinnamon bread a few weeks ago--two loaves. Gave 1.5 loaves away, but was able to eat some of it because I knew exactly what was in it--even the sugar could be counted, No problems.