Our ten year old son (non-diabetic) eats some carbs but no sugar. He is quite sturdy, never gets sick, is emotionally stable, does well at school, is a dynamite downhill skier, plays sports, etc etc. I am of the opinion that kids have a higher tolerance for carbs and, as long as he is not eating sugary things and keeps the highly refined stuff to a minimum, he will be ok. For diabetic kids, however, the situation is different. They have an intolerance to carbs. Ramping up the insulin to allow them to indulge in foods they cannot tolerate doesn't make a lot of sense to me, especially when they have zero requirement for those foods. Insulin is a strong medicine and the higher the dose, the greater the side effects and risk of hypos. Strategies to minimize insulin requirements make sense to me in both kids and adults. My own fat intake is high. I eat a high fat breakfast of bacon and cheese frittata made with cream with tomato and mayo (est. 1-1/2 egg, 1 oz arlberg, 1 T cream, 2 rashers, 3 T mayo); a typical lunch will be a 14 oz container of beanless chili (pork, beef, italian sausage, tomato, onion, spices, chicken broth) and a typical dinner will be a 12 oz rib steak, salad with 1 T olive oil, 1 T mayo. Your fat calculator may blow a fuse when you enter those data!