Hi and welcome to the forums. Thanks for the tag
@Grant_Vicat .
I think we should have "DON'T PANIC" in large letters at the top of every page.
Try (if you can) to forget what you've read about diabetes in the media. They focus on scare stories about the consequences of uncontrolled diabetes - and they can be bad. The real issue for people like us is having high blood glucose, which
if left untreated can do damage to nerves and capillaries. Uncontrolled high levels of blood glucose over time is something to avoid.
The good news is that it's relatively straightforward to lower blood glucose, (some willpower needed) and many of us have found that a low carb way of eating will do that.
Jo Kalsbeek's guide is really good. There is also medication that can help - I have zero experience of medication, though.
The next thing is to try to forget what you think you know about "healthy eating".
I was (eventually) diagnosed in December 2019/ January 2020. By April 2020 my blood glucose was back in low-normal range. The symptoms I'd had (for over ten years in some cases) went very quickly at the same time, although I have a very small amount of permanent nerve damage - a little tingling in my toes. Since then (without really trying) I've lost about 30kg as well - a quarter of my starting body weight - all the weight I'd gained since becoming diabetic.
I found that what worked for me was cutting out carbs almost entirely. Not everybody needs to be as extreme as I am - I aim for around 20g carb a day maximum - that's the equivalent of one apple. So that has meant and means no potatoes, bread, pasta, rice, cereals, fruit (some berries occasionally) or sugar. I also avoid heavily processed, convenience style, prepared foods. I do eat natural fats and proteins - so meat, fish, dairy, and green vegetables. There are some decent low-carb "bread" substitutes, although they tend to be expensive.
So I don't follow what is usually called "healthy eating". The current official advice is to base all meals around "starchy carbohydrates" - which all turn to glucose when digested. The source of the glucose - whether it's coming from bread or pasta or cake - doesn't really make a lot of difference once it's in your blood.
The best advice is to read plenty on this forum - you might have a look at the "Success Stories" part - and to keep asking questions. We have all been exactly where you are. Best of luck.