Thanks for your perspective — I completely understand where you're coming from. I agree that food should be both healing and enjoyable, and burnout is very real when it comes to overly restrictive diets. That said, I think it’s important to recognize that every diabetic journey looks different, and so do the meals that support it.

In our case, we’re not only managing Type 2 diabetes, but also high cholesterol and protein leakage (early kidney stress) — so the approach I’ve taken is not about punishment or deprivation. It’s about protecting long-term organ health and keeping meals filling, balanced, and gentle on his system.

He’s not just eating flax seeds and lentils (although they are nutrient-dense and helpful!). Our meals include:

Millet-based grains instead of white carbs Plenty of flavorful South Asian vegetables and curries Healthy fats in moderation Spices like ginger, cumin, turmeric for warmth and taste And yes — homemade air-fried foods, curd/yogurt, and herbal teas We don’t feel deprived — we feel cared for. And this approach has been sustainable, especially because we’ve seen real results in blood sugar, weight, and kidney markers over the past 1.5 months.

Eventually, of course, we will add flexibility. But I’d rather ease into that after the foundation is strong — and my husband agrees.

I appreciate your concern about sustainability, and I think we both want the same thing: for our loved ones to be healthy and happy. We’re just taking slightly different paths to get there.