Aaaaahhhh. I wish a food allergy were that easy.
A food allergy means reading every ingredient label, often two or three times just to make sure, on every food or drink or medication you put in your mouth. Not being able to eat at many restaurants, parties, friend’s homes, bakeries, pre-made grocery store food, or foods from bulk bins due to cross-contamination concerns. Calling manufacturers of products to clarify ingredients. Worrying an entire year before your trip about what you’ll do if the person beside you orders a hot plane meal containing your allergen, because you react to steam. Wondering if that fork you want to use in the lunch room is really, truly allergen-level clean. Having to pack a food suitcase when you travel. Always having to decline food people offer you. More and more these days, wondering if that new fabric, plastic, packing material, car tire, or straw are made from your allergen. Having to leave when 30 people around you are eating your allergen and you’re starting to feel like you’re reacting.
In my experience, having mostly followed Bernstein and having lived with food allergies, eating low-carb is far easier than living with true food allergies. Which is a good thing, because if it were as hard as having a food allergy is, no one would ever choose to do it.
However, I do get what you’re saying about basically being able to forget about diabetes between meals. I was never able to really get that full benefit from low-carb, because protein was a huge issue as well as hormones, and any exercise, including running errands, would unpredictably send me low. But overall, eating low-carb and sugar-surfing are two opposite ends of the spectrum as far as being able to largely ignore diabetes versus having to pay attention to it constantly. I’ve tried both and at the moment land somewhere in the middle.