South Beach

A phased diet focusing on low-glycemic carbs and lean proteins. Less restrictive than Atkins, emphasizes 'good' carbs and 'good' fats.

In this guide8 sections
  1. 01Goal of the plan
  2. 02Who it is for
  3. 03Example meals and foods
  4. 04Foods to limit or adapt
  5. 05Grocery guidance
  6. 06Hydration guidance
  7. 07Flexibility and sustainability
  8. 08Individual nutrition note
Real people preparing food in a kitchen class
Real people preparing food in a kitchen class. Source: https://commons.wikimedia.org/wiki/File:20111019-FNS-RBN-1684_-_Flickr_-_USDAgov.jpg. 20111019-FNS-RBN-1684 - Flickr - USDAgov by U.S. Department of Agriculture, CC BY 2.0 (https://creativecommons.org/licenses/by/2.0). Sourced from Wikimedia Commons.

Goal of the plan

Source best-for note: Weight loss, heart health, sustainable low-carb.

Who it is for

The source category is Low Carb, with difficulty marked Moderate.

Example meals and foods

The source macro split is 25% protein, 30% carbohydrate, and 45% fat.

Meal timing: 3 meals plus 2 snacks plus dessert.

  • Lean meats
  • Fish
  • Eggs
  • Low-fat dairy
  • Vegetables
  • Legumes
  • Whole grains (later phases)
  • Nuts
  • Olive oil
  • Avocados

Foods to limit or adapt

  • Refined carbs
  • Sugar
  • White bread & rice
  • Potatoes (phase 1)
  • Fruit (phase 1)
  • Fatty meats
  • Full-fat dairy

Grocery guidance

Suggested addition

Build a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.

Hydration guidance

Suggested addition

Keep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.

Flexibility and sustainability

Suggested addition

Phase 1 can be challenging. More balanced than strict keto. Good transition for people new to low-carb.

Individual nutrition note

Suggested addition

Nutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.