Carbohydrate as a percentage of caloric intake is irrelevant. The way to lower insulin is to eat under our carbohydrate threshold, which is not a percentage, but an absolute amount, because it relates to the resulting level of glucose in our bloodstream.
The idea is to eat in such a way as to keep the rises in insulin level as low as possible, and since carbohydrate is what spikes insulin the most, that is what needs to be the most under control. The limit is going to be a variable percentage, depending on our caloric intake. For example, 80 calories is 6.7% of a 1200-calorie diet, but only 2.9% of a 2800-calorie diet. Five percent of the latter intake is 140 calories of carbohydrate, or 35 grams, which may or may not be above my threshold.
There is one case mentioned in the literature, of a corporate executive whose company physician had put him on a low-carb diet. I don’t know what his carb threshold actually was, but apparently he was so insulin-resistant that an extra apple was enough to spike his insulin and cause him to gain weight. So we had better tread very carefully when we advise newcomers to these forums