Not totally correct, you've described foods that are essentially empty calories, as in pretty much 100% sugar/carbs.

This doesn't apply to all carbs, natural carbs are never found alone. A piece of fruit has high glucose, but it also has high water, fiber and a multitude of other nutritional elements.

This variety of elements affects digestion, meaning the carbs are absorbed slower by the body then they would if you were eating a purely sugar treat.

That means that, unlike having an insulin peak and crash that comes with a 100% carb food, the carbs in natural foods are assimilated slower. The insulin levels are kept at a steadier rate throughout the post-digestive process and are made avaliable to your body in a more orderly fashion.

I have never heard about this plaque thing though, I'm going to do some research about it.