Hi
@Linda64 and welcome to the forum.
I know you are a Type 1 and therefore on insulin, but I will start from my own experience.
For the majority of Type 2 diabetics reducing Blood Glucose reading is simple (but not always easy). That is because there are only 2 major sources of Blood Glucose:
1). From digesting carbohydrates in the diet. Simple carbs like bread or mashed potato start turning into glucose while still in the mouth and have a GI (Glycaemic Index) higher than table sugar.
2). Glucose released by the liver. This may be glucose that has been stored, or in the absence of carbohydrates, glucose made from non-carbs i.e. protein and fat.
So for type 2's, reducing the carbs and eating carbs that are more complex usually has a big effect (often more than medication does).
Since you are a Type 1, you have probably been told you should always try to match your Blood Glucose with the Insulin you take. But in reality, it should really be the other way around (matching the Insulin you take to your Blood Glucose. For the most part, even for a Type 1, reducing the carbohydrates consumed will reduce the Blood Glucose and will need a reduced Insulin dose to match, so you don't go too low - a Hypo. This means that your Health Care Professional should be aware of what you are doing.
You say you are careful with your diet, but most diabetes patients (both Types 1, 2 and 3) are encouraged to eat lots of carbs. Have you heard of Dr Richard K. Bernstein in the USA and Dr Ian Lake in the UK? Both are Type 1 diabetics with HbA1C level in the normal range who advocate a Low Carbohydrate way of eating for their patients. Dr Bernstein is nearly 90 yrs old, a Type 1 since he was 12 yrs old and still practicing last I heard. He has a Facebook group called TypeOneGrit.
I hope this helps.
* Edited to make clear I mean eating carbs that are more complex rather than eating more carbs
