I'm diabetic and I wonder how that will affect my cooking?

Last week I found out that I was diabetic. Needless to say, I railed against my fate. I have type 2 which apparently means that though I have enough insulin my body fails to recognize it. How will this affect what we eat.

I actually don't have a lot of sugar in my diet and so I don't think that I will miss it all that much. I won't meet with the dietitian until Tuesday but I have started to look at what I eat and what processed foods are lurking in my cupboards. I really enjoy instant soups when I'm at school. No more! Sugar in a soup! Yuk! I sometimes buy kidney beans already in a sauce. Again, they have sugar in them so I'll be buying beans in water from now on. And that's it. The tomatoes are sugar-free, as is the tuna (of course!). I don't really buy much more in the way of canned and processed food. I like jam on my toast but rarely have it in. I'm much more of a marmite person. Ah well, no sense second guessing. I'll just have to wait and see.

I realize that this doesn't have much to do with 'More for Less' but I'm sure that it will. How about 'more flavour with less sugar'. Perhaps this isn't only going to be about sugar. Perhaps there is more to it.