Proponents of low-carb high-healthy-fat moderate-protein (LCHF) claim that diabetes can be reversed and blood glucose will be in the normal non-diabetic range as long as the patient maintains a low-carb high-fat lifestyle. It should be noted that this is not a low-carb high-protein approach. This dietary approach accommodates vegetarians/vegans as well as non-vegetarians. A typical LCHF diet consists of a protein source (meat, eggs, cheeses, nuts and seeds) and a foundation of green leafy and cruciferous vegetables and other low-carb vegetables. It omits all grains, legumes, starchy vegetables, and most fruit except for a few berries.

Image credit: https://www.100dayspaleo.com/

Approach	Low-carb, High-fat (Ketogenic)
Major Proponents	Eric Westman, Richard Bernstein, Jimmy Moore, Jason Fung, Ron Rosedale; earlier proponent Dr. Robert Atkins
Lifestyle Required	LCHF may be carnivore, “clean-meat” non-vegetarian, pescetarian, lacto-ovo vegetarian, or vegan
Description	The diet is high in fat, supplies adequate protein, and is low in carbohydrates. A true low-carb, ketogenic diet is one in which the percentage of calories from carbohydrates is closer to 5-10%, protein is 15-20%, and fat is 70-80% of total calories.
Rationale	The diet forces the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fuelling brain function. However, if there is very little carbohydrate in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and replace glucose as an energy source.
Calories	Calories determined from macronutrient percentages
Macronutrient Percentages	75% fat, 10% carbs, 15% protein
Carbohydrates	20-30 grams per day <5 grams per serving
Fats	Allowed: Saturated fats for cooking (cream, butter, ghee, lard, tallow, eggs, coconut oil or palm oil (use organic from sustainable agriculture), medium-chain triglycerides (MCTs), monounsaturated fatty acids (MUFA, omega 9, oleic acid), polyunsaturated fatty acids (PUFA), omega-3 and omega-6 fatty acids (ideally, this ratio should be balanced at 1:1) Not allowed: Processed vegetable oils, margarine, hydrogenated oils, partially hydrogenated oils and other trans fats, interesterified fats (sunflower, safflower, cottonseed, canola, soybean, rapeseed, and corn oil)
Protein (meat, eggs, dairy)	All meat (preferably grass-fed), fish/seafood (not farmed), and poultry (preferably pastured-raised free-range) Soy, natural (edamame, tofu, tempeh, miso) Eggs (preferably from pastured-raised free-range poultry) Cheeses (preferably from grass-fed animals)
Fiber	No minimum recommendations that I could find, except 5-10 grams/day for children, but some low-carbers say at least 20 grams daily, with 1/3 or more from soluble fiber
Fruits	Avocados, olives, small amounts of berries
Grains	No grains or flours from grains. No bread, cereals, noodles, or pasta.
Legumes	No beans, except for small amount of black soy beans
Vegetables	Non-starchy vegetables, mostly leafy green
Processed Foods	Avoid. Most should be whole foods.
Exercise	Exercise optional and may, in fact, raise blood sugar
Water	8 glasses/day
Information & Resources	http://www.ketogenic-diet-resource.com/

References:

• Basics of Low-carb High-fat
• Benefits & Challenges of Low-carb
• Diabetes & Low-carb
• High-carb vs. Low-carb
• Ketogenic Diet
• Low-carb Myths
• Vegetarian/Vegan Low-carb & Keto

Additional resources in Books, Movies, and Videos.

• Standard American Diet (SAD)
• American Diabetes Association (ADA)
• Low-carb, high-fat, moderate protein (LCHF)
• High-carb, low/no-fat, vegan (“plant-based”)
• What Can I Eat?
• Why Can’t I Eat Low-carb AND Low-fat?
• References to Diabetes Diets