The South Beach Diet

Dr. Arthur Agatston, a cardiologist from Florida, developed the South Beach Diet after reviewing the scientific literature on dietary effects on health. Agatston began recommending the diet for his cardiac patients, and then published a book outlining his suggestions.

The book divides fats into 'good fats' and 'bad fats' and likewise divides carbohydrates into good and bad types. The good fats are polyunsaturated and monounsaturated, with the best of them being those high in omega-3 fatty acids, such as canola and olive oils. The bad fats are saturated and trans fats, such as lard, margerine and corn oil. Good carbohydrates are those that are high in fiber or high in good fats, and hence are digested slowly, such as whole grains. These good carbohydrates have a low glycemic index. Bad carbohydrates are the starchy types, such as white bread, most cereals, white rice, pasta and pastries.

The South Beach Diet recommends three phases:

Phase I: two weeks with almost no carbohydrates, high fat meats, sugar or alcohol
Phase II: low amounts of good carbohydrates and moderate consumption of red wine added to diet
Phase III: maintenance phase, when desired weight is reached, with more good carbohydrates and good fats allowed

The good points about the South Beach diet are that it recommends healthy foods, and encourages a lifestyle change for permanence. The bad part is that many people do not experience the expected weight loss, and find it hard to cut out their favorite foods from their diet.