I also recommend Dr. Bernstein, as well as NeanderThin (author Ray Audette
claimed that his early type 1 insulin-dependent diabetes went into
remission--his eyelet cells must not have all burned out) and The Paleo
Diet, by Loren Cordain. Dr. Bernstein said that if he had started his diet
early enough he could have spared some of his eyelet cells--which he claims
to have done for some of his patients. You can also search the archives here
to see if there have been any results with type II diabetes on Paleo.

> ... have a type 2
> diabetic eat a few ounces of hard cheese smeared with butter and check
> post-prandial sugar. 

Why smear the cheese with butter? It's not just non-Paleo, it doesn't seem
like many people would find that appetizing.

Plus, the common belief that only carbs contribute to diabetes is not
supported by the evidence. As I've mentioned before, there is a connection
between cheese and diabetes (not just lactose and diabetes). Milk has a
"high insulinemic response" according to Cordain and others. Results of a
study by Cordain, Hoyt, and Hickey "suggest that some factor within the
protein fraction was responsible for milk’s insulinotropic effect." [Hoyt G,
Hickey MS, Cordain L. Dissociation of the glycaemic and insulinaemic
responses to whole and skimmed milk. Br J Nutr 2005;93:175-177.
http://www.thepaleodiet.com/published_research/]

A Swedish study found what that factor may be: casein. [Inga Thorsdottir,
PhD, et al. Different -Casein Fractions in Icelandic Versus Scandinavian
Cow's Milk May Influence Diabetogenicity of Cow's Milk in Infancy and
Explain Low Incidence of Insulin-Dependent Diabetes Mellitus in Iceland.
PEDIATRICS Vol. 106 No. 4 October 2000, pp. 719-724.
http://pediatrics.aappublications.org/cgi/content/full/106/4/719] 

Casein is the main protein in most cheeses [en.wikipedia.org/wiki/Casein]!

And for those who think that fermented dairy products may be healthy, Ostman
et al found that fermented dairy products also "produced high insulinemic
indexes of 90-98, which were not significantly different from the
insulinemic index of the reference [processed, white wheat] bread." [Elin M
Östman1 et al, Inconsistency between glycemic and insulinemic responses to
regular and fermented milk products, American Journal of Clinical Nutrition,
Vol. 74, No. 1, 96-100, July 2001.
http://www.ajcn.org/cgi/content/full/74/1/96] Plus, I don't think fermenting
affects casein anyway.

Note: hard cheeses are also one of the most acidifying (and therefore
calcium-depleting) foods