Blood sugar control starts at the table, long before anyone adjusts a medication. These guides answer the questions that come up between meals. What does a number on a label mean? Why does the same food behave differently at breakfast and at dinner? And what do you do when the reading is wrong? They speak to people with type 2 diabetes and prediabetes, and to anyone who cooks for them.

If you are new to all of this, begin with carb counting made simple. Then read the difference between glycemic load and glycemic index, because most of the rest depends on those two ideas. After that, learn to read a nutrition label. You will also want to spot the hidden sugars that sauces, dressings and breakfast cereals bring to the table.

The next group is about timing and habits rather than food. There is a guide to when to eat, and one on why glucose drops at night. Another explains why it climbs before you wake, which is the dawn phenomenon. If your diagnosis is still prediabetes, there is a guide to turning it around with diet while that is still possible. You will also find articles on protein, healthy fats, herbs, sweeteners, stress and travelling with supplies.

Good blood sugar control is mostly a matter of habits, so most of these articles end with a short routine to try. When you want the same principles applied to dinner, the Diabetic Air Fryer Cookbook turns them into recipes. It counts the carbohydrates for you, and every dish names its portion.