Hi Ladibug

I have been following the Montignac plan which is based on eating foods with a low or moderate glycemic index, i.e less than 50 on the GI scale. Carbohydrates are splits into good and bad depending on the GI. Fat and protein are still part of the diet, but not as much as in the Atkins plan.

Carbs in most fruit and vegetables (not banana, corn or potatoes) have a low GI. The way something is cooked can increase it's GI (see carrots below), so the less processing or cooking the better. The plan is divided into 2 phases. In the first all bad carbs are given up for 3 months and in the 2nd (lifetime) phase some are allowed.

An example of good carbs:

Carbs GI

Lettuce, mushrooms, tomatoes, aubergines (egg plant), capsciums (bell peppers), courgette (zucchini), cabbage, broccoli, onions, etc 3-5g 10
Plums 10g 22
Apple 12g 30
Green lentils 17g 22
Peanuts 9g 20
Soya (cooked)15g 20
Rye wholemeal bread (organic and no wheat flour)
49g 40
Raw carrots 7g 35

Bad carbs
Corn on cob 22g 70
Honey 80g 90
Beer 5g 110
Potato fries 33g 95
Watermelon 7g 75
Rice cake 24g 85
Cooked carrots 6g 85

Carbs with a low GI don't get digested as quickly and do not raise the insulin level or blood sugar level as much or as fast as high GI carbs, so you feel more satisfied and eat less. Protein should be eaten, especially at your midday meal.

Perhaps you can introduce some carbs into your diet to satisfy your doctor, but choose only those with a low or moderate GI.

Good luck