What is Diabetes Canada's definition of a low-carb diet?

Diabetes Canada defines a low-carb meal plan as one that contains less than 130 grams of carbohydrates per day. However, their specific 7-day plan includes starches such as bread, potatoes, rice, and pasta, which may still trigger insulin spikes in those with diabetes.

How does food processing affect blood glucose response?

Mechanical processing, such as pureeing fruit into smoothies, increases the surface area for digestion, leading to a significantly higher and faster glucose response 90 minutes later compared to eating the fruit whole.

Why is protein adequacy important in a low-carb diet for diabetics?

Adequate protein (minimum 46g–56g per day depending on gender) is essential for satiety and lean mass maintenance. Plans that are low in carb but also low in protein and fat can leave patients feeling unsatisfied and may lead to muscle loss.

Diabetes Canada Low Carb Plan | Joy Erdile, MSc, RD

Name: BetterByDesign Nutrition Ltd.
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Note: This article was originally posted on February 2, 2021, and was updated and reviewed on April 24, 2026.

Practitioner’s Preface

I was excited when I saw a thread on social media over the weekend about Diabetes Canada’s new 7-day Low Carb Meal Plan. After all, last May, they released a Position Statement summarizing the evidence for the role of low-carbohydrate diets (<51-130g carbohydrate/day) and very low-carbohydrate diets (<50g carbohydrate/day) in the management of type 1 and type 2 diabetes. I thought, “Great!” — They are going to be providing support for people with diabetes to be able to choose a keto diet as one of the available healthy eating patterns. Not quite.

This was the ad I saw on Facebook:

Diabetes Canada – healthy low-carb meal plan (low glycemic and plant-based), January 23, 2021

The Diabetes Canada “Low Carb” Definition

Clicking on the link associated with the ad, the text reads:

“This meal plan features healthy plant-based foods, low glycemic index carbohydrates, and less than 130 grams carbohydrates per day. [1]”

sponsors of Diabetes Canada’s 7-day low-carbohydrate meal plan [1]

The Diabetes Canada “low carb” meal plan is like no other I have ever come across, as it includes servings of starches such as bread, potatoes, rice, pasta and legumes.

Breakfast on days 1, 3 & 5 of the menu features a smoothie made with 200 ml of a sugar-sweetened soy beverage manufactured by one of the menu’s sponsors, along with 65 g of blueberries, 85 g of pomegranate and 2 g of ginger. This is hardly the best way for someone with diabetes (an inability to adequately handle carbohydrates) to begin the day.

1 cup of soy protein smoothie – 28.4 g carbs, 8.9 g pro, 5.2 g fat

Nutritional Analysis: Low Carb, Low Protein, Low Fat

I analyzed Day 1, Day 3 and Day 5. These meals were <130 g of carbohydrate per day—so technically “low carb”—but they are also low fat and inadequate in protein.

Note: (February 5, 2021): In an earlier article, I covered the effect of mechanical processing, such as pureeing fruit. We know that when pureed fruit or juiced fruit is consumed, the glucose response 90 minutes later is significantly higher than if the fruit were eaten whole.

We also know from a 2015 study that if carbs are eaten last, the glucose curve will be approximately 74% smaller, with a 49% smaller insulin spike. With a smoothie, there is no way of having the carbs last!

Protein Inadequacy and Small Portions

Day 1 provided 84.4 g of carbs but only 35.2 g PRO. This is less than the 46g of protein required for the average sedentary woman, and much less than the 56g required for a man. Day 3 was low-carb (65.9 g) and adequate in protein, but had very few vegetables and little healthy fat.

Day 5 dinner included ¾ cup (150 mL) of plain cooked pasta (30.5 g carbs). How is this an appropriate “low-carb” dinner for someone with diabetes?

Ditching the Processed Carbs

Why on earth would a person with diabetes be encouraged to drink that smoothie 3 times per week? Why not suggest an omelette or Greek yogurt with hemp hearts? This would keep a person going with stable blood sugars until lunch. Ditch the carbs. Who needs the bread, pasta and rice—especially on a “low carb” meal plan?

The American Diabetes Association understands that a low-carbohydrate diet “limits sugar, cereals, pasta, bread, fruit & starchy vegetables” and “consists mostly of protein foods like meat and dairy, fatty foods like oil, nuts, seeds, avocado, and butter, and non-starchy vegetables” [2].

American Diabetes Association low-carb guidelines [2]

Diabetes Canada low-carb meal plan promo [1]

Clinical Application

Canadians with diabetes should have a low-carb menu available to choose from that provides them with adequate protein, healthy fats, and satisfying servings. We can do better. Canadians with diabetes deserve better.

More Info

Learn about me here, and read about how I can support your routine health needs and chronic disease support through the Comprehensive Dietary Package.

To your good health!

Joy

You can follow me on:

Twitter: https://twitter.com/jyerdile
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References

Diabetes Canada. 7-day low carbohydrate meal plan. 2021. [https://diabetes.ca/nutrition—fitness/meal-planning/7-day-low-carbohydrate-meal-plan]
American Diabetes Association. Diabetes Food Hub. Meal Prep: meals for any eating pattern, Low Carb. 2020. [https://www.diabetesfoodhub.org/articles/meal-prep-meals-for-any-eating-pattern.html]

LEGAL NOTICE: The contents of this blog, including text, images, and cited statistics, are for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this content.

Joy Erdile, MSc, RD

I am a Registered Dietitian Nutritionist and the owner of BetterByDesign Nutrition Ltd. With a postgraduate degree in Human Nutrition and a background as a published mental health nutrition researcher, I have been dedicated to supporting my clients’ clinical needs since 2008.

I hold active professional licenses in BC (CHPBC), Alberta (CDA), and Ontario (CDO), allowing me to provide regulated Medical Nutrition Therapy across these provinces. My expertise spans chronic disease management, complex digestive health, and therapeutic diets. I am deeply passionate about helping people reclaim their health, rooted in my firm belief that Nutrition is BetterByDesign©.