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The South Beach diet was developed by a cardiologist, Arthur Agatston, practicing in the Miami, Florida area. The diet first appeared in a book of the same name, published by Rodale Press.

The diet also emphasizes 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. Other preferred carbohydrates are ones that have more nutritional value than the alternatives (ie, brown rice is allowed in moderation, but white rice is discouraged). Eating fiber or fat with carbohydrates will slow their digestion. Good fats are monounsaturated and polyunsaturated fats. Saturated and trans fats are bad.

The South Beach diet is not depriving of food but gives alternatives and teaches you to choose food containing the right carbs and the right fats for your health. It does not limit portion size like most traditional diets, it only limits the wrong kinds of foods.

The South Beach diet plan is based on a three-phase structure:

The first phase

Lasts two weeks and aims to banish food cravings by restraining carbohydrates intake.
  • It is the most restrictive and consists of three meals a day, normally sized, and snacks, based on food from the main food groups except the grain products group.
  • Weight loss: between 8 to 13 pounds at the midsection of your body.

The second phase

Lasts until you reach the desired weight level reintroduces carbohydrates back into diet.
  • Some of the banned foods are reintroduced. Foods from all the dietary food groups are allowed but within limitations.

The third phase

Lasts for life focuses on healthy weight maintenance and should become a way of life.
  • Includes foods from all the food groups.
  • Focuses on foods with low and medium glycemic index and limits high GI foods — they are allowed moderately.