This is the presentation from Trudi Deakin Delivered at the Diabetes UK Conference Last Week

This is a link from Trudi Deakin to the presentation she delivered at the Diabetes UK Conference last week. Well worth a look at.
http://www.xperthealth.org.uk/Portals/0/Downloads/High%20fat,%20low%20carb%20diets%20and%20the%20evidence_Diabetes%20UK%202015_reduced%20memory.pdf

Thanks Mo, I'll read it properly later. Nice big print and lots of colour!

On the table on slides 79-81 I am number 6 (I'm a free man actually) and there are several other DCUK low-carbers in there following Trudi's request for LCHF examples.

Thanks Mo, I was hoping to get to see this somehow. I'm number 11 on the table

Trudi has also posted the link on the XPert thread on DCUK.

Cool, didn't realise you were both part of the presentation :-)

I sent in my husband's results, so he's there too!  

Probably, for many of us here, she's telling us what we already largely know, but, given a recent point raised elsewhere on this forum, I was interested to see what she said about insulin resistance:  
Trudi attributes insulin resistance, or increasing insulin resistance,  to raised insulin levels and excess exposure, caused, of course, by excess intake of carbohydrates and frequency of eating, which stimulate insulin production.  She uses the analogy of over use of antibiotics and vaccinations.
The implication is that insulin resistance is not caused by a low carb intake and may improve if not constantly aggravated.  
Sally

Thanks Sally, you raise a good point. Recently, as LCHF has gained progress, the only big argument raised by many of those against it has been the increased intolerance to carbs, if occasionally eaten in higher proportions than usual.

I would suggest that the difficulty low carbers have with sudden and unexpected influxes of sugars are not due to increased insulin resistance, but to an insufficiency of "ready to hand", first phase insulin, due to it not normally being needed in great quantity.  Recall that low carb eaters are advised to "carb up" for a few days to prepare for oral glucose tolerance tests, to get that insulin supply up and going.  
Sally

Thanks Sally, makes sense.

Interestingly on page 86 of the PDF there's this re research

Sally wrote:I would suggest that the difficulty low carbers have with sudden and unexpected influxes of sugars are not due to increased insulin resistance, but to an insufficiency of "ready to hand", first phase insulin, due to it not normally being needed in great quantity.  Recall that low carb eaters are advised to "carb up" for a few days to prepare for oral glucose tolerance tests, to get that insulin supply up and going.  
Sally

Agree, most type two's have lost their primary insulin response (a supply of insulin in storage) and we are always on our back foot. A healthy non diabetic can have a a highish BG rise but with the stored insulin immediately on the case, BG spikes very quickly go back to the safe zone. If you look at the response curves to BG increases compared to a type two there is a big difference. The non diabetic can be back to normal in less than an hour, the same meal for a non insulin using type two diabetic could have BG in the danger zone for 4 hours or even more.

As well as the insulin response, there's the down-regulated digestive enzymes. Think I've posted this before, but here goes from the old ETYM discussion of the OGTT:

http://www.diabetessupportforum.org/index.php?option=com_content&view=article&id=13&Itemid=279

The text (originally written by Dr Michael Eades of Protein Power) on the need to carb up:

"Following a low-carb diet makes one a little glucose intolerant, which is the reason that the instructions for a glucose tolerance test always include the admonition to eat plenty of carbs in the week before the test. Why? Because all the macronutrients–glucose, fat and protein–are broken down by enzymes during the metabolic process. And all the enzymes necessary for the metabolism of the various macronutrients are made on demand but not immediately.

If you are on a high carbohydrate diet, then you will have plenty of enzymes on hand to deal with the carbohydrates you consume. If you switch to a low-carbohydrate diet, it takes a while to manufacture the enzymes in the quantities needed to deal with the extra fat and protein that your metabolic system hadn't been exposed to. This deficiency of protein/fat metabolizing enzymes is the reason people starting a low-carb diet become so easily fatigued–they've got plenty of enzymes on hand to break down carbs, they just don't have the carbs to metabolize. Once they produce the enzymes necessary to deal with the load of protein and fat, which takes a few days, they become low-carb adapted and no longer feel fatigued.

Once people become low-carb adapted then the same thing happens if they go face down in the donuts. They don't have the enzymes on board to deal with the sudden influx of glucose, and, as a consequence, their blood sugar spikes higher than it would on a person eating the same amount of carbohydrate who is already carb adapted."

Thanks Indy

"Once people become low-carb adapted then the same thing happens if they go face down in the donuts. They don't have the enzymes on board to deal with the sudden influx of glucose, and, as a consequence, their blood sugar spikes higher than it would on a person eating the same amount of carbohydrate who is already carb adapted."

How many of us are planning to go "face down in the donuts" any time soon. Send my donuts over to the carb up and shoot up antis at the flog. You know it makes sense, why fight it.