This is meant to be simple, from a diabetic, not a doctor.
Diabetics do not make (type 1), or do make enough (type 2) insulin. Insulin is a hormone that takes the sugar, starches, and other food, and converts it to energy. Without insulin, a type one diabetic would starve, even if eating. The sugar is trapped in the blood, and unusable.
Because it takes time for the insulin we take as diabetics to work, sugar stays in the blood longer. Sugar feeds yeast.
In my opinion as a diabetic, eliminating as much sugar, and starch as possible, and adding Probiotics (friendly bacteria) are the best defense.
Probiotics pills are expensive. I’ve stopped buying the expensive pills, and started making my own yogurt, fermenting vegetables, and extracting oils from herbs.
In response to earlier post, I made a gluten free, lower carb, good for diabetic substitute for apple upside down cake, with warm butter sauce. It came out a cross between an apple pancake, and the apple cake. Since I have Asian Pears coming out of my garden, I used those instead of apples.
Core and slice the fruit in a pan like this. I added coconut oil, and Brown rice syrup, and cinnamon, then baked for 10 minutes at 400 F.
While that’s cooking, warm 1/2 cup milk, and 2 eggs to room temp, by placing them in a warm water bath.
Mix 1/4 cup rive flour, 1/4 cup coconut flour, the milk, 1 tsp. vanilla, and sweetener of choice (Stevia for me). Beat eggs, then add to mixture. Don’t over beat, just enough to mix it. Pour over cooked pears. Bake 400 until browned, about 18 minutes.
While that is cooking…
Blend over low heat, 1 stick butter 2 TbLs. Flour, when the butter is melted, SLOWLY add 1 cup of boiling water, cook until thick. Add sweetener of chioce, and a sprinkle of Nutmeg.
Note: If the heat is to high, or you add the water to fast, it will break.