Diabetic and lo-carb are not necessarily the same thing. My husband needs 30 carb units for breakfast and lunch, and 60 for supper. Then he eats a cup of fruit 3X/day. It has worked so well he is no longer considered diabetic (his doc is amazed, but then, I've always been a healthy cook). From what I know (cooking for hubby, and having a Type 1 who visits every few years), just avoid a lot of processed foods, especially sweets. But don't totally avoid starches, just prepare them separately so that the diabetics can take how much they need. In other words, potatoes, pasta, rice, and bread are NOT off limits, the diabetics need to be able to see and mentally measure them (in most cases hubby can have 1/2 c each for breakfast and lunch, a full cup for supper). I am selective with bread, trying for as much fiber as I can get per carb count, and I've found a brand at each of the two grocery stores I frequent that fit the bill. I have the numbers listed on the inside of the notebook I write my grocery list on. If you are cooking for diabetic friends, simply prepare dishes where the starches are separate, so that they can make their own decisions; do pay attention to the bread; and do aim at sugar-free deserts (even then don't be surprised if your diabatic friends do not partake). My husband decides if he wants potatoes or wine or desert, he is a grown-up and that is his decision. With children it is harder.