Blood sugar control starts at the table, long before any medication is adjusted. These guides answer the questions that come up between meals: what a number on a label means, why the same food behaves differently at breakfast and at dinner, and what to do when the reading is wrong. They are written for people with type 2 diabetes and prediabetes, and for anyone who cooks for them.

If you are new to all of this, begin with carb counting made simple and the difference between glycemic load and glycemic index, because most of the rest depends on those two ideas. Then learn to read a nutrition label and 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: when to eat, why glucose drops at night and 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.

When you want the same principles applied to dinner, the Diabetic Air Fryer Cookbook turns them into recipes with the carbohydrates already counted.