Sorry, I keep seeing this (and read the thread about calculating *factors*) and I've honestly never heard anything about this. Typically I read the packages, measure accordingly and go based off of that for grams of carbs - or I use the new scale and it basically tells me what I need to know. What's different about carb factors and how important/common is it to use them? It's all new to me and no one has ever brought it up! I feel like it's way over my head reading about everyone doing this math for every food. Thanks in advance for dealing with what is probably a somewhat 'duh' question, I'm seriously making the deer in headlights expression right now.