Balance Magazine - Personal Growth For Women

Reprogram Your Body
No Calorie Cutting Or Counting!
By Liz Sterling

It was the vision of his father and grandfather, both doctors, which became the calling for Dr. Arthur Agatston, M.D. He knew at a very young age, he too, would become a doctor. In his mind, it was the image of a caring, comforting, family friendly doctor that beckoned him. He wanted to help others.

So it's not surprising that today, after selling over five million books, appearing on national television, numerous times, and traveling extensively to educate his fellow professionals, as a practicing cardiologist, Agatston still puts his patients first. Each day, where time and his schedule permit, you will find him in his Miami Beach office. One after another, this very special doctor changes lives and gives people a fighting chance against heart disease, diabetes and stroke. I consider myself fortunate to have spent time with him, a privilege reserved for his patients, family and his worldwide audience.

Dr. Agatston did not set out to create an overnight sensation in South Beach with his eating program. Recognized as one of the nation's preeminent cardiologists, his primary work has been with noninvasive cardiac imaging. In CT (Computerized Tomography)

scanning throughout the world, the accepted measure of coronary artery calcium is called the "Agatston Score" and the protocol for calcium screening is referred to as the Agatston Method. He not only helped change the face of preventive cardiology; he has revolutionized the diet world. The local ABC-TV affiliate in Miami ran a weight loss series based entirely on the his book, " The South Beach Diet T" and in April, 2003, Rodale Press introduced Dr. Agatston's diet to the rest of the nation.

Newly Discovered Diet Chemistry
The South Beach Diet is a scientifically proven program that helps people lose weight safely and fast. The diet, a lifestyle plan, also offers added benefits: immediate results with no mandatory exercise; radically changed blood chemistry and a reversal of adult-onset (Type II) diabetes, which reduces the risk of a heart attack or stroke. The diet is based on controlling hunger and preventing cravings by eating the "right" fats and the "right" carbs. The diet also controls insulin levels so the body can properly burn sugars, rather than store them as fat, particularly in the midsection. And my all time favorite.NO calorie counting! Instead, you get to choose from a healthy assortment of meat, fish, cheese, oils, nuts and plenty of vegetables.even small amounts of carbohydrates and sweets! The diet is based on dishes that are easy to make with commonly found ingredients.

Control Your Weight and Metabolism Through Food Choices
Are you ready to lose weight and get healthy?

Phase I For 2 weeks
NO bread, rice, potatoes, pasta, baked goods, fruit, candy, cake, ice-cream, beer, wine or liquor. (There will be a shocking lack of craving for these food items after the first few days.) The rapid weight loss occurs during this phase.

Phase II
Begin to slowly phase certain carbohydrates back into the diet such as: fruits, whole grain breads and cereals. Weight loss continues.

Phase III
The maintenance period lasts for the rest of your healthy life. Weight loss goals have been reached, the body has stopped craving "bad fats and sugars" and dramatic changes in blood chemistry improve general health.

In preparation for the interview, while reading the book, I just couldn't help myself. Not only did I stock up on a week's worth of menu ingredients, I took a long hard look at myself in the mirror. And so, with mild trepidation, I embarked on The South Beach Diet. I must admit, some days were easy.others weren't.

Each Day is A New Day
Overall, what I learned about myself, is what I believe motivates Dr. Agatston to continue showing up for his "day job." I care about me! He cares about us and it's great to feel cared for! We have many choices to make; as new ones arise each moment of every day. And, Agatston says, "We have to learn that each morning we start with a new slate."

Physiologically, our system has a fresh start each morning. So as well as Agatston's fats, whole grains, fruits and veggies, strategic snacking and exercise, he wants us all to give ourselves a break. Be kind, compassionate and go easy. When looking in the mirror, make a choice; how you talk to yourself, what you will focus on, how kind will you be with "you". And he wants us to know, "We are not gluttonous beings who have an insatiable desire to eat. What has happened was due to a big miscalculation when the Heart Association did cross population studies and decided the United States should be on a low-fat, high-carbohydrate diet. It was designed to mimic undeveloped countries that had low heart attacks and stroke. The result was a significant increase in man-made transfatty foods that were developed because of the promulgation of the Heart Association's guidelines and the American food industry bringing us processed foods. These create rapid swings in the bloodstream, causing us to be hungry all the time. We aren't really eating out of the desire to comfort ourselves or to reduce stress.it's the processed foods that have given us a feeling of continuous hunger!"

Heart-to-Heart
When I queried Dr. Agatston on the emotional factors related to the heart, he agreed, we are wired emotionally and spiritually and that prayer works. We often see the spouse die sooner after the loss of a loved one. A person who is depressed after a heart attack, will die earlier and although we only touched on the subject in our conversation, he heartfully acknowledged the heart includes the sphere of the emotional, spiritual and psychological realms. "There is a huge emotional-physiological connection that changes in the heart." This is evident when someone prepares to speak in public or is under stress during a test. They are likely to have more arrhythmias and there are physiological heart changes. Is there a brain or soul of the heart?" He ponders out loud in response to my probing, and Dr. Agatston concedes, "I haven't looked at that," although together we agree, this is food for thought.

He has cornered the market on the diet debate for today-but it's his vision for tomorrow that will sustain our health. He has committed to use the newfound resources that have catapulted him to fame, to help others. His vision, the one of the hometown doctor caring for one family at a time, now includes millions of families. "In medicine today, to accomplish things there is a lot of bureaucracy and economic considerations. The success of my work has greased the wheels for all the projects I have always wanted to do. We have a research institute, new programs that will be in the schools and we have upcoming, a new imaging and prevention center, of which I have always wanted. I am now able to get things done with the freedom to practice the way I have always intended. I just wanted to create a heart-safe, easy diet to ensure the long-term health of my overweight cardiac patients" Dr. Arthur Agatston concludes. But as the author of this article, I propose, changing the life of one-or many, comes from the same place; the heartfelt desire to make a difference in our world!

Beef Kebabs with Peanut Dipping Sauce

1/2 cup light soy sauce

2 tablespoons granulated brown sugar substitute

2 tablespoons sugar substitute

4 cloves garlic, pressed

1 1/2 pounds sirloin steak, 1 1/2-inch thick, cut into 1-inch pieces

1/2 cup creamy unsweetened natural peanut butter

3/4 cup water

3 tablespoons lime juice

1 tablespoon finely chopped ginger

1/4 teaspoon ground red pepper

1 green bell pepper, cut into squares

1 red bell pepper, cut into squares

1 large onion, cut into wedges

In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from the heat. Coat a grill rack with cooking spray. Preheat the grill to high.

Thread the steak, peppers and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink and a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Serve with the peanut sauce.

Makes 4 servings

Nutrition at a Glance: Per serving: 481 calories, 23 g fat, 6 g saturated fat, 46 g protein, 23 g carbohydrate, 4 g dietary fiber, 104 mg cholesterol, 863 mg sodium

Excerpted from The South Beach Diet Cookbook, Rodale Press, April 2004

Dr. Arthur Agatston, M.D. is Associate Professor of Medicine at the University of Miami School of Medicine. He has written articles for more than 100 scientific publications and has served on numerous statewide and national associations. He has been quoted as an expert in cardiac health and diet in the media. He is the featured speaker for the Women's Division Main Event Luncheon on May 6th at the Broward Convention Center . This fundraising event will benefit the United Jewish Community of Broward County.. For ticket information call (954) 252-6900.