My husband is a T2 diabetic, and the "No Carbs" were his internist's
instuctions. He had pancreatitis in January, and is now on insulin as
well as the oral meds.

I fully realise there are carbs in almost *everything* and that our body
does require some. In my younger days I was a Med Tech, so the medical
field has always been of interest to me.

This doctor does not know me, and my interest in cooking and nutrition.
I suspect the "No Carbs" decree is probably his way of telling his
patient to lay off the pizzas, burgers, potatoes, breads and beer etc.
Jim has been a type 2 for about 10 years, and the dietary emphasis has
been on low fats, because of appallingly high trigs (3,000) and
cholesterol(500s). This is what we have been doing for ten years, and he
was doing pretty well on it all until January.

Last month, with the very low carbs, all his numbers were in the normal
range, EVEN his LDL had gone down, and HDL went up.

Anyway, thanks for the info on www.fitday.com. I shall probably play
with that. Fortunately, I am the sort of cook who doesn't slavishly
stick to a recipe, but modify it to suit our dietary needs. Naturally
Jim's diet is also beneficial to me, because I don't really bother to
buy breads, pasta etc; I just eat pretty much the same food, (other than
spaghetti squash, which I can't stand!).

Gillian
In much-needed rainy Florida

I do know of folks on long-term carnivorous diets - nothing but meat  and
lots of water - whose health is splendid, chemistry profiles perfect, etc.
I've read a bit about totally carnivorous diets and its adherents are as
zealous as many Atkins adherents :).