There has recently been some pushback on the low carbohydrate, high fat diet typically recommended to diabetics, a high carbohydrate, low fat, low processed food diet, which happens to be high in fibre, seems to be more effective at addressing the root causes of diabetes. One proponent of this diet is Dr Cyrus Khambatta, a type-1 diabetic himself, who advocates for an extremely low fat intake of 20 grams a day, eating plant-based whole foods to improve insulin sensitivity and insulin resistance. Various studies have demonstrated this improvement, the Adventist Health Study 2 demonstrated that vegans, people whose diet is typically high in carbohydrate-rich foods, had half the rate of diabetes, while eating meat or processed foods, even rarely, actually increased diabetes risk. Other large studies have found that fruit consumption lowers rates of type-2 diabetes, despite most diabetics being advised to avoid fruits and other sugar and carbohydrate-rich foods.
The traditional low carb, high fat diet is just concerned with the quick fix of addressing the easily measurable blood sugar levels without taking into account the mechanism by which cells in the body have difficulty in absorbing sugar from the blood. At a cellular level diabetes is much more complex than just an inability to process sugar or unexplained insulin resistance, with inflammation and excess fat and calories causing a build up of fats in liver and muscles cells which directly affect insulin resistance. Avoiding carbohydrates simply masks the real issue, whereas high carb, high fibre diets seem to decrease inflammation while increasing the bodies insulin sensitivity and can actually reverse insulin resistance. The diet angle of diabetes seems an issue of managing versus actually preventing it, it seems that a high carb low processed food diet is actually resolving some of the nutritional foundational issues from which diabetes stems, whereas low carb high fat solely reduces the blood sugar level alone.