Carb Counting for Diabetes: Labels, Net Carbs, Plate Method, and the Rule of 500 In this live diabetes-series session, the host explains carbohydrate counting as a key survival skill for diabetes management, focusing on how carbs affect blood sugar, how to read nutrition labels (total carbs, fiber, and net carbs), and how glycemic index influences sugar spikes. The script reviews what food is made of, why carbohydrates are the body’s preferred fuel, and how insulin works in type 1 versus insulin resistance in type 2 diabetes. Practical guidance includes estimating daily calories (10/15/20 calories per pound based on activity), aiming for a balanced diet (about 50% carbs, 25% protein, 25% fat), typical carb targets per meal (women 45–60g, men 60–75g), and using the 9-inch plate/hand-portion method. It also covers common mistakes, using CGMs, and insulin dosing with the “rule of 500.”