I'm sure there are differences between type 1 + 2, but many similarities too.
A couple of good books is "The Sugar Solution" (Sari Harrar) and any type of cook book with "Glycemic Index Cooking".
GI levels (Glycemic Index) play a big role in one's diet. The lower the level the better. 55 or below is considered low, 55 - 70 medium and over 70 is high. These foods should be avoided. There are many foods that change their GI count just by cooking them differently. The internet is a great source of info on this.
Fiber is number one for diabetics. When fiber is digested, it turns to a gel like state and captures the sugars inside, thus not allowing the sugar to be absorbed into the blood stream.
After I switched to a low GI diet, I have had incredible sugar counts.
Here are just a few to get you started.
Low - peaches, dried apricots
High - watermelon, soda crackers. avoid these like the plague.
pasta cooked eldente is good, over cooked is really bad.
Try to avoid white flour, white bread, Whole wheat does make a difference.
I'm sure you get the idea.
Just take it one day at a time.
I can't offer any solutions for needles as I don't use them.
But education is number one. Read as much as you can.
Planning menus ahead is always good. Having good snacks ready. Don't forget there are sugar free treats out there as well.
Be watchful of the labels.
You must look at the total carb count on a label, not just the sugar count. There are many hidden sugars not listed on the label. sugar alcohol is one, sometimes it is listed. Just don't rely on the sugar mgs alone.
I hope this is helpful to you. Feel free to email me if you have any questions.