Thank you and everyone for all the helpful feedback and encouragement!
In the distant past (life before diabetes), I would not have thought of salmon as being fatty. Creamy pasta sauce, yes I would associate with being a fatty dish. The funny thing is I used to think of ice cream, cheesecake as "sugary". I did not realize that these are high fat and high carb.
It seems like I need some help deciphering nutritional label. How do you determine if a food is "high carb, high fat" and will likely lead to a delayed BG rise?
I searched calorieking.com for pizza, cheesecake. The information is shown above. The cheesecake has 20.4 g carbs, and 18g fat. It looks like a high carb, high fat food. The pizza has more carbs than the cheesecake. The fat to carb ratio looks like approx. 1:3 for the pizza, whereas for the cheesecake it looks like almost 1:1. Is there something else that I missed?
Below is a comparison of salmon and cheesecake. For the salmon, the fat to carb (protein using TAG) is 14:12, almost 1:1. Is that why the salmon's impact on BG falls into the slow/delayed BG rise group?