I do not concern myself *too* much with fat content. Some fat helps you stabilize your blood sugar a bit by slowing down digestion of carbs. Bernstien makes some good points...but I think his recommendations are so far to the extreme that it would be difficult to maintain for life in my opinion. I do subcribe to lo carb way of eating, it is best to manage my blood sugar. But his way is practically no carb. Which might be effective, but personally I am just not willing to live that way forever. I have been able to manage mine keeping my carb intake to about 35-50 carbs per meal, with a couple of 15-20 g snacks tossed in. Of course, that is me. Not all diabetics can handle that many carbs, and some can handle more. We are all pretty individual in this respect. The only way to tell how many carbs *you* can tolerate is to test around meals until you get a good feel for how your body handles different carbs.