South Beach Diet
It’s so curious that there can be a single thing with a dark side and a positive spin. Call it multiple personality; call it the Return of the Jedi syndrome; call it the claims from the South Beach Diet. Guru Arthur Agatston is convinced there is such a thing as “good carbs” and “bad carbs;” “good fats” and ‘bad fats.” Because of this fact he’s created the South Beach diet.
South Beach diet and South Beach diet recipes stress that “good carbohydrates” are available and that “bad carbohydrates” (carbohydrates with high glycemic index) create “insulin resistance syndrome.” Just like it sounds, IRS is not something you want to deal with as it negates your bodied natural insulin’s natural ability to process fat or sugar.
Also part of the South Beach credo, “bad fats” consumed in excess (saturated fats; trans fats) ups your body’s likelihood of being swatted down by cardiovascular disease. Thus, on the South Beach diet, once the sources of these “bad” items are identified and brought to light, then it’s merely the identification and consumption of their “good” counterparts as part of the diets substitution.
Of course it’s a little more involved than that. South Beach Diet has three phases; phase one is two weeks long and involves the elimination of bad fats. These include sugar, candy, bread, potatoes, fruit, cereals, and grains. The claims stand that during this phase of the diet, the body will begin to use excess body fat due to loss of insulin resistance.
During phase two whole grains and fruit are slowly reintroduced although in smaller amounts. Also foods with low glycemic index are emphasized. This phase lasts until the dieter has reached their target weight.
Then phase three begins. This is where the diet is expanded to include three servings per day of whole grains and three servings per day of fruit. The diet is constructed in this manner in order to end with a permanent change to a person’s way of eating.
South Beach Diet is very popular and has been found to be effective as a way of taking people’s perceptions about food and permanently changing them for a better lifestyle.