My sister have been type1 D for 10 years. She switched to low carb diet recently so that she can maintain the blood glucose in range, and limit risk hypos by not dealing with high doses and getting it wrong.
She had Kashi Pesto ChickPea quinoa bowl once(https://www.kashi.com/our-foods/entrees/kashi-entree-pesto-chickpea-quinoa-bowl) and ended up with high insulin resistance and sustained high for almost 2 days. We were not clear if this is because of the 14g fat (most of them are unsaturated) in it. But after this experience, she is bit scared of having fat too.
This fear of fat and low carb is leading to low carb, low fat, high fiber and medium protein diet. We are not sure if this a healthy meal plan as she is losing weight.
I have few questions that I am hoping someone will be able to help me understand
What is the healthy way to do low carb diet, is avoiding fat sustainable in low carb diet?
How much of fat will trigger sustained insulin resistance ?, since there is fear of hypo, when ever there is sustained high, it usually takes long time to correct since she is bit apprehensive about dosing high or increasing the basal.
Off late, it takes a long time and lot of gluco tabs to recover from the low, could it be possible because liver’s glycogen store is very less because of the low carb diet? If yes, how do ppl following low carb diet work around depletion of glycogen store in liver due to limited carb intake?