<<Disclaimer: Verify this information before applying it to your situation.>> When I was diagnosed with type I diabetes 14 years ago, I was put on a low protein, low fat, high fiber, high carbohydrate diet. My current diet includes 9 complex carbs per day. The carb exchanges are spread through the day, but primarily lump in lunch and supper. I use insulin to control blood glucose levels, so I don't have quite the same problems as someone who is trying to control blood glucose by diet. I recently went to the dietician for a diabetic/celiac sprue consult. I asked about the low carb diet, but was told to stick with my current distribution of exchanges instead. (Of course, I'm more than a little suspicious since the dietician offered me graham crackers for a snack while I was there.) I'm going to try sticking with the old exchanges to see how things go. If anything, so far I'm seeing more daytime insulin reactions and fewer nighttime insulin reactions. Since I was interested in losing weight (10 pounds), she reviewed my calorie counts and *added 140 more c alories* (thanks so much). I'm curious about some alternate flours. I've read that spelt is bad and that teff is unknown, but have seen no reference to quinoa. I suspect that it's a no-no, but would appreciate any further insights on teff and quinoa. Pat