Not really naive but.... what would you say was "diabetes friendly"
For me following a ketogenic way of eating I'd go for no carb.
For someone following a severe calorie restriction it would have to be zero calories or close to.
For someone else it could be moderate to low carb..
Therein lies the problem.
Yes I thought of that. But I am also thinking about the legions of clueless out there. Nearly all of us fit that category, at diagnosis-time -- I did! Having to do it all on you own is (at least initially) a huge challenge for many.
Even an officially "approved" low-carb processed food would probably be out-of-bounds for your keto lifestyle (and mine too, mostly). But still much better than nothing, for many people, methinks.
It is a complex illness and hard to envisage a "one size fits all" solution. Having said that, for those whose T2 can be treated with diet as the first line of defense, there does seem to be a fairly clear rudimentary "path" that many could try, as a first approximation.
A set of really simple rules: Avoid These Foods. Eat Only A Small Quantity of These Others. Take More Exercise. It could include: If You Don't Have Enough Time To Cook At Home, consider buying stuff from the Diabetic aisle in the supermarket. I think this could fit on a double-sided A4 sheet.
My vague impression is that this must have been roughly what diabetes care was like in the early 20th century just before the introduction of insulin therapy. Those "diabetic cookbooks" were full of "forbidden foods" and "permitted foods." Sometimes I think many of us would benefit from such an approach today.
My thoughts are based in part on seeing the experiments done by many newbies, and veterans, on this forum. Is this food OK? That food? It is a general no-no, or does it vary between people? (And, "should I self-test," but that's for another thread.) Great stuff, but it is equally important to "just get on with it" and "keep it up, over time."
