South Beach diet
The South Beach diet was developed by a cardiologist, Arthur Agatston, practicing in the Miami, Florida area. In some respects similar to the Atkins diet (being a low-carbohydrate diet), the South Beach diet was developed for cardiac patients to lose weight without risking ketosis.
In the initial phase, lasting a few weeks, dieters severely restrict intake of carbohydrates by eating no grains or fruits. After this phase, grain-based foods and fruits are gradually returned to the diet, although in smaller amounts than were likely eaten before beginning the diet, and with a concentration on foods with a low glycemic index, such as whole grains instead of refined flour. The more strict initial phase may be reinstituted at any time to speed weight loss, but should not be undertaken long enough to induce ketosis.
The diet also emphasis the difference between good and bad carbohydrates, combinations of foods, and good and bad fats. Good carbohydrates have a low glycemic index, that is, they are digested and absorbed slowly. Eating fiber or fat with carbohydrates will slow their digestion. Good fats are monounsaturated and polyunsaturated fats. Saturated and trans fats are bad.
