I learned from the Performance Foods site that shaped foods like TF are
cooked at higher temps than extruded foods like MF and that this was done
because it makes the complex carbohydrates easier to break down and makes
the food harder, so it may be that the kibble types could vary a LOT
(which is how I read the piece) in how rapidly the carbohydrates are
processed in the body, though the rapidity is still unknown and most
likely still very different than simple sugars -- the old "why folks
with diet controlled diabetes can have starches (complex carbohydrates)
but not candy (simple sugars) thing which so many people here know about.
Anyway, perhaps yet one more reason for mixing kibble types or food types
as a person chooses (We do our own home-made food and kibbles of assorted
types.)... For kibbles we use both extruded and shaped and do NOT know
the actual temperatures of cooking of any of them, which is only one
of the many things needed to know that have been missing from the
conversation.  Anyway, it's new info and I found it interesting, so
thought that others might enjoy some new info, too, so here it is.
Apparently, there is a decent bit of variation in this regard, so enjoy
a new bit of info and do with it what you will -- your choice!
[Posted in FML issue 3947]