Do you think its the amount of carbs eaten, or a high GI/II of the carbs that has a larger impact on worsening insulin sensitivity?

Topic.

I've been wondering about this, as it seems my insulin sensitivity has been getting worse for the past few months (I was pre-diabetic, but now I've gotten my morning fasting glucose down a bit below 100 mg/dl).

When I used to look at longer-term trends of how what I ate affected my morning fasting glucose, in the past I felt that as long as I ate relatively low GI foods (eg brown rice), my fasting glucose didn't worsen even if I ate a lot of brown rice.

Whereas recently I've been having the experience that brown rice has indeed been worsening my insulin sensitivity. Its kind of scary, and I'm trying to figure out how to interpret that.

I'm new to this, so I was just kind of curious to understand your guys' perspective.