Cooking For Engineers

[fishfood]

On the Harvard School of Public Health's 'The Nutrition Source' site among other good science-based information I notice they repeatedly suggest omitting potatoes from the diet. Little odd but potatoes are higher glycemic index foods I guess. Then I read:

"For example, the starch in white bread and French-fried potatoes clearly qualifies as a complex carbohydrate. Yet the body converts this starch to blood sugar nearly as fast as it processes pure glucose."
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates-full-story/index.html

I find that interesting. I was under the impression polysaccharide carbohydrates were digested and reached the bloodstream significantly slower than monosaccharides like glucose. Glucose is hardly digested so much as absorbed straight away, really. Is there something special about potato starches?