This is the way I thought about it -
Cards on the table, there were definitely foods (well, things I would eat) that I was addicted to. No question. The idea of reducing them was a problem. How much is enough, how much is too much? - I was also totally in the mindset of measuring macros.
But - T2DM is a hormonal imbalance at heart - it's much more like being an alcoholic, you have developed a need for too much of a thing - that's why we talk about remission rather than cure. (and of course, that inevitably sounds judgemental, but I really don't mean it to be - I was at my ideal weight and addicted to grapes and honey, so anyone can fall into this trap).
But - then consider the alcoholic - how much wine should he cut down, how much beer? what is the safe limit?
We just don't think in the same way - of course you have to cut out all alcohol, otherwise you're back on the slippery slope.
However - we still need to eat, so it isn't that simple.
...
So, for me it was a question of just getting better at making binary choices - really around sugar and starch to begin with, and then finding that I was starting to question the ingredient list a bit more closely, and then really understanding fats better, so not cooking with unstable vegetable oils, and then finding Avocado oils, and re-discovering butter.
But - essentially - does it have lots of sugar, starch or seed oils - if so; then sorry, not having any. If not, fine.
There is still a problem with the word "lots" - but you refine what you mean by that over time. It's really difficult to avoid these completely, but any starch is out, anything made with seed oils is out, stuff in seed oils (like Olives) - well, you can't throw out the baby, so to speak - and anything with more than about 3% sugar is out.
Not saying that's a perfect recommendation - only for me, with my current level of insulin sensitivity and metabolic situation right now, but it's the simplest framework to build your own set of guidelines.