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Message: <blockquote data-quote="Mbaker" data-source="post: 1935941" data-attributes="member: 256617">Your points are a massive area which highlights both issues in the one size fits all SAD diet and the nuances within lower carb eating.  Realistically I think these areas can only be guided like the current status quo which is to do a broad brush e.g. all burger chains do fries, which is a big assumption that the majority of "regular" eaters would have fries.  I am pitching at the average Josephine / Jo who is not interested in RCT's, arguments and counter arguments, internet forums, but for whatever reason wishes to eat lower carb, so would like the easiest route to identify menu options with minimal fuss.Below is my high level attempt to guide using real world places my family and I have eaten at recently.  The controls (my thoughts) are that the swaps should be within the currently offered food choices, and that butter or other non vegetable oils should come at a premium.  The establishment where necessary can uplift the price of the meal; so for example if a standard meal of steak, mushrooms and mashed potato was changed to steak, mushrooms and butter mashed celeriac, this may justifiably but not deemed like for like profit wise and should be reflected in the price, and or if more work is required to deliver the non-standard dish (however I would put a case that if an item is already on the menu, is there a problem).My Guidance Thoughts:ProteinThe protein should be cooked in either unsalted butter, olive oil, ghee, lard, etc or by other methods such as baking or grilling that does not involve vegetable oil.  No sauces or rubs should contain sugar or grain based thickeners.  Sauces and dips that are sugared should either be omitted or on the side.FatNo vegetable oils or margarinesCarbsSo to swap out pasta, rice, potatoes, chipsExample 1Roasted vegetablesMixed salad (minus dressing)AsparagusTomatoesButternut squashAvocadoSpinachBrocolliBoiled egg(taken from David Lloyd - Colchester menu as an example)Example 2Roasted Mediterranean VegetablesStuffed Portobello MushroomsBraised Red CabbageButternut SquashSpinachCurly Kale TomatoesFrench BeansProvencale Salad(taken from Old Seige House - Colchester)This is just a quick brain dump and does not cover possible deserts, but is a start (I know Harvester has an active swaps menu as standard).I do feel the numbers for low carb / keto should be defined, as relied on trials have in my view occasionally stretched what many of us would not classify as low carb.  I think the diet doctor definitions are about right as a guide:Ketogenic - 0 t0 20 grams or lower (I believe Virta Health are 30)Moderate Low Carb: 20 to 50 gramsLiberal Low Carb: 50 to 100 grams (I have seen some go up 130)In terms of food protocol choices I believe almost anything is better than SAD or equivalents, and that in the context of Diabetes, as we get tested at least once a year we can check health markers and make adjustments.  I think danger comes in for say a 20 year old who is on a protocol for 5 years and has not had medical tests.</blockquote>

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