Then, the Sonoma diet has a second phase (wave 2) which is used to re-introduce some types of foods back into the diet, and this is similar to how the South Beach plan has a second phase which re-introduces certain types of carbs (such as fruits) back into the diet also. Actually, it's kind of a coincidence because the Atkins diet also has a ph

The theory behind phase one is that there is a "switch" inside us that affects the way our bodies react to the foods we eat that make us overweight. Phase one is the strictest part of the diet and it last for two weeks.

Providing South Beach Diet Weight Loss information. Including South Beach Diet Recipes, South Beach Diet Food, South Beach Diet Cook Book, South Beach Diet Phase 1, South Beach Diet Phase 2, South Beach Diet Phase 3, Free South Beach Diet Plan,South Beach Diet Shopping List, and South Beach Diet Tips.

The South Beach diet is a diet plan started by Miami, Florida, area cardiologist Arthur Agatston which emphasizes the consumption of "good carbohydrates" and "good fats". Dr. Agatston developed this diet for his cardiac patients based upon his study of scientific dieting research. The diet first appeared in a book of the same name published by Rodale Press. The official website of the diet can be found at South Beach Diet Online.Dr. Agatston believes that excess consumption of so-called "bad carbohydrates", such as the rapidly-absorbed carbohydrates found in foods with a high glycemic index, creates an insulin resistance syndrome—an impairment of the hormone insulin's ability to properly process fat or sugar. In addition, he believes along with many physicians that excess consumption of "bad fats", such as saturated fat and trans fat, contributes to an increase in cardiovascular disease. To prevent these two conditions, Agatston's diet minimizes consumption of bad fats and bad carbohydrates and encourages increased consumption of good fats and good carbohydrates.The diet has three phases. In all phases of the diet, Dr. Agatston recommends minimizing consumption of bad fats.