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Book Description
Five years ago, with the publication of The South Beach Diet, renowned Miami cardiologist Dr. Arthur Agatston set out to change the way America eats. Now he has an even more ambitious goal: to change the way America lives by helping Americans become fitter as well as thinner and healthier…for life. In the all-new The South Beach Diet Supercharged, Dr. Agatston shows you how to rev up your metabolism and lose weight faster while following the proven healthy eating principles of the original diet: choose good carbs, good fats, lean protein, and low-fat dairy. Collaborating with Dr. Joseph Signorile, a professor of exercise physiology at the University of Miami, Dr. Agatston presents a cutting-edge, three-phase workout that perfectly complements the three phases of the diet itself. Based on the latest exercise science, this ease-into-it fitness program combines low- and high-intensity interval exercise (with a focus on walking) and functional core body-toning exercises. The result: you'll look fitter and you'll burn more fat and calories all day--even at rest. Also included is the latest nutritional research on how specific foods high in vitamins, minerals, fiber, and a host of phytonutrients help keep you healthy; new and expanded lists of Foods to Enjoy; taste-tempting Meal Plans for phases 1 and 2; and dozens of easy-to-prepare new recipes, including Eggs Frijoles, Chock-Full-of-Veggies Chili, Roasted Tomato Soup, Homestyle Turkey Meatloaf, and South Beach Diet Tiramisu. In every chapter you'll find inspiring success stories from real-life South Beach dieters and plenty of effective weight loss tips. And as an added bonus, Dr. Agatston answers the questions you've most often asked him about the diet since the original book was published.

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Before and After The South Beach Diet Supercharged

After 6 weeks, Allison Brady, age 37, lost 12 pounds and 12 1/4 inches--6 inches in her belly alone! Allison also reduced her blood cholesterol levels by 45 points.
(Photos by Jeffrey Salter for Redux)

Before

After

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Dr. Agatston Answers Frequently Asked Questions about South Beach Dieting

I'm doing so well on Phase 1. Why can't I stay on it indefinitely?

There are two types of people on the South Beach Diet: those who cannot wait to start Phase 2 and those who never want to see Phase 1 end.

Why are some people so enamored with Phase 1? The reason is that it's simple and to the point. You don't have to do a lot of thinking about food choices. You're basically eating lean protein, high-fiber legumes, low-fat dairy, good fats (including some nuts), and plenty of vegetables. Those highly processed refined carbs that were your downfall are out of sight and, within a few days, out of mind (at least for most people). You're encouraged to eat until you're full and snack before you get hungry. And every time you step on the scale, you get a big grin on your face because those unwanted pounds and fat are just melting away. So it's not surprising to me that Phase 1 fans often ask, "If I'm doing so well on Phase 1, why do I have to move on to Phase 2?" Phase 1 is not meant to be a long-term eating plan. Its dual goals are to jump-start weight loss for people who have 10 or more pounds to lose (thus providing immediate positive reinforcement) and to control swings in blood sugar and eliminate cravings for sugar and refined starches. Phase 1 can also have a positive effect on sugar in people with pre-diabetes. In just 2 weeks, you should have achieved these two goals and be ready to move on.

Once your sugar and cravings are under control, there's a key reason to go on to Phase 2: we don't want you to miss out on the myriad vitamins, minerals, and other nutrients that come from reintroducing whole fruits and whole grains to your diet, not to mention the added fiber. These foods contain thousands of phytochemicals that protect your body against a host of diseases, including heart disease and cancer. If you were to continue indefinitely on Phase 1 and deny yourself these foods, you would not be learning how to make good food choices in the real world. More importantly, you'd be missing out on some of the best medicine nature has to offer.

In addition, if you were to continue with the smaller palette of foods recommended on Phase 1, your diet would get dull over the long haul. And once you're bored, you're much more likely to revert to your old eating habits. For the diet to truly become a lifestyle--one that allows you to sustain weight loss and garner all the related health benefits--there has to be variety and satisfaction in your eating plan. That's another reason why we move you on to Phase 2 so quickly.

Remember, it may take you longer to lose weight by following the three phases of our diet. But the chances of keeping that weight off are far better.

Can I still eat as much protein now that I'm eating more carbohydrates on Phase 2?

As you know, on the South Beach Diet, we don't expect you to count grams of protein or weigh your food on any phase. Now that you're gradually adding satisfying high-fiber whole grains and fruits to your diet on Phase 2, you'll naturally be less hungry, and the amount of lean protein you require to feel full will no doubt be less than you were eating on Phase 1. That said, I encourage you to eat some protein--fish or shellfish, lean beef or pork, white meat chicken or turkey, or soy protein, for example--along with these good carbs at most meals.

Protein helps slow down the digestion of carbohydrates, which means that your body will make less insulin, your sugar swings will be reduced, and you won't crave more food in between meals. I also urge you to eat slowly, savor your food, and really enjoy the variety of foods you'll introduce on Phase 2. If you do this, your focus will no longer be on how much protein you can have because you'll never be hungry. Another tip: Once you're satisfied, push your chair away from the table. It's fine to leave some food on your plate at the end of a meal.

Can I really eat anything I want on Phase 3?

If you're talking about dessert as an occasional treat, of course. On Phase 3, we don't regulate what you can eat. Yes, you can finally have that small bowl of ice cream or a small piece of chocolate cake or the white bagel that you couldn't have before. But you shouldn't do it too often, and you should continue to watch amounts on desserts. Phase 3 isn't about abandoning the good principles of the diet and suddenly resuming your old eating habits. It's about continuing to make smart, healthy food choices--for life. If you follow the principles of the diet most of the time, we expect you to enjoy anything you want now and then.

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Six Ways to Succeed on South Beach

The South Beach Diet

The South Beach Diet Cookbook

The South Beach Diet Supercharged Workout DVD

The South Beach Diet Quick & Easy Cookbook

The South Beach Diet Taste of Summer Cookbook

The South Beach Diet Heart Program

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Price: $12.98 [Notify me when price goes down.]

Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store.

America's favorite food photography team, responsible for the covers of America's top magazines, shows how to create funny, scary, and sophisticated masterpieces, using a zipper lock bag and common candies and snack items.With these easy-to-follow techniques, even the most kitchen-challenged cooks can

• raise a big-top circus cupcake tier for a kid's birthday
• plant candy vegetables on Oreo earth cupcakes for a garden party
• trot out a line of confectionery "pupcakes" for a dog fancier
• serve sausage and pepperoni pizza cupcakes for April Fool's Day
• bewitch trick-or-treaters with chilly ghost chocolate cupcakes
• create holidays on icing with turkey cupcake place cards, a white cupcake Christmas wreath, and Easter egg cupcakes

No baking skills or fancy pastry equipment is required. Spotting the familiar items in the hundreds of brilliant photos is at least half the fun..
Price: $10.22 [Notify me when price goes down.]

What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn’t it?), Dr. La Puma had become SADly paunchy So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of “culinary medicine”–recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste.

Now you can use culinary medicine too. In ChefMD’s Big Book of Culinary Medicine, you’ll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor.

Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili.

Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them.

Experience food you can’t wait to make, and grab the energy and good health to reclaim your life.



Doctor, What Do I Eat for That?

Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the job–you! By following the ChefMD Eight-Week Plan, you’ll find your inner doctor and learn to eat for optimal health and maximum satisfaction. Use ChefMD’s Big Book of Culinary Medicine to:

• Discover what and how to eat for forty health conditions–starting with Acne, ADD, Alzheimer’s, Arthritis, and Asthma
• Build a “culinary medicine chest” with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste
• Conquer fatigue, supercharge your immune system, and look and feel younger
• Get the most nutrition from the foods you eat
• Find the ChefMD Essentials–thirty-six healthful and flavorful brand-name foods in boxes, bags, and cans
• Fall in love with food again with fifty easy ChefMD recipes–and no guilt!

Eat and cook the ChefMD way and discover just how delicious life can be!.
Price: $15.20 [Notify me when price goes down.]

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Price: $2.55 [Notify me when price goes down.]

Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well..
Price: $13.99 [Notify me when price goes down.]

If you've ever wondered why the latest fad diet doesn't work for you... well, there are lots of reasons, mostly the fact that it's a fad diet. But it could also be that you're the wrong blood type for the kinds of foods the diet recommends Peter D'Adamo makes a persuasive argument that your blood type is an evolutionary marker that tells you which foods you'll process best, and which will be useless calories. He covers the entire range for each of the four blood types, from entrées to condiments and seasonings, and also makes type-specific exercise and lifestyle recommendations. .
Price: $7.99 [Notify me when price goes down.]

Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:

-Autumn Latkes
-Samosa Stuffed Baked Potatoes
-Grilled Yuca Tortillas
-Baby Bok Choy with Crispy Shallots
-Chile-Cornmeal Crusted Tofu Po' Boy
-Roasted Eggplant and Spinach Muffuletta
-Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
-Acorn Squash, Pear and Adzuki Soup
-Tomato Rice Soup with Roasted Garlic and Navy Beans
-Asparagus and Lemongrass Risotto
-Almost All-American Seitan Pot Pie
-Hot Sauce-Glazed Tempeh
-Black Eyed Pea Collard Rolls
-Chocolate Hazelnut Biscotti
-Pumpkin Crumb Cake with Pecan Streusel.
Price: $16.99 [Notify me when price goes down.]

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

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Price: $5.10 [Notify me when price goes down.]