Cardiologist Agatston (The South Beach Diet) follows up his blockbuster book on weight-loss with this volume of more than 200 recipes, a number of which are culled from the kitchens of chefs in Miami Beach and other cities.

Each recipe is designated as Phase 1, 2 or 3 to help readers discern the segment of the diet for which they are appropriate. Carbohydrates are off-limits during Phase 1, but "good carbs" (like whole grains) are gradually reintroduced in Phase 2.

Phase 3 segues into a less restrictive but still healthy eating regimen.

Among the Phase 1 recipes are the simple Reuben Wrap (which calls for cabbage leaves instead of bread; the author notes readers "will have to have a 'rye' sense of humor for this"), as well as more complex main dishes such as Coconut Chicken and Sage and Rosemary Pork.

Phase 2 and 3 eaters will find delicious options such as Sesame Baked Chicken, Crab Royale and Couscous Salad. Noting that a variety of foods and recipes combats the repetition and boredom that are many dieters' downfall, Agatston presents a wide array of choices, with plenty of enticing fish and vegetarian dishes.

He also includes breakfasts, snacks and desserts, as well as ideas for home entertaining "South Beach-style" with a focus on fresh veggies, fat-free dips, shrimp and nuts for appetizers, and main dishes of grilled tuna or flank steak. Agatston leaves no stone unturned, even providing shopping lists and recipes for homemade condiments that forgo sugars.
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Product Description

The long-awaited cookbook is here!

Great food that's good for you--that's the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.

Whether you're already a South Beach Diet success story or brand-new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder, Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust.

Each recipe is marked "Phase 1," "Phase 2," or "Phase 3," so you'll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.

Andreas Papas has, in this Antioxidant Status, Diet, Nutrition, and Health (CRC Series in Contemporary Food Science) book, brought together a number of the world's leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition.

This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research. -- -Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, King's College, University of London ; and Treasurer, European Society of Free Radical Research

Andreas Papas has, in this text, brought together a number of the world's leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition. This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research.
-Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, King's College, University of London ; and Treasurer, European Society of Free Radical Research

Andreas Papas has, in this text, brought together a number of the worlds leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition. This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research.
-Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, Kings College, University of London ; and Treasurer, European Society of Free Radical Research

Dr. Papas and his stellar collection of contributors have succeeded in compiling a comprehensive yet readable treatise on the current scientific evidence about antioxidants and health. This publication will be invaluable to industry scientists involved in product development and marketing, to regulators and public health officials engaged in refining health policies, and to academics and students seeking a cogent review of the emerging science.
-Annette Dickinson, Director, Scientific & Regulatory Affairs, Council for Responsible Nutrition, Washington, D.C.

Dr. Papas succeeded admirably in collecting together in a single volume the present knowledge on antioxidants. This book is a must for anyone seriously interested in the science and practice of good nutrition and prevention of disease. -- -K.C. Nicolaou, Chairman, Department of Chemistry, The Scripps Research Institute and Professor of Chemistry, University of California, San Diego

Dr. Papas succeeded admirably in collecting together in a single volume the present knowledge on antioxidants. This book is a must for anyone seriously interested in the science and practice of good nutrition and prevention of disease.
-K.C. Nicolaou, Chairman, Department of Chemistry, The Scripps Research Institute and Professor of Chemistry, University of California, San Diego

The book contains several superb chapters by authors with defined viewpoints and up-to-date knowledge of recent concepts...The leading authors, all of whom are intimately involved with these fascinating reviews, have developed this book as an essential reference for scientists, clinicians, nutritionists and students in the field of free radicals and antioxidants.
-Andrew Czeizel, M.D., D.Sc., Retired Director, Institute of Genetics, Hungary

The challenge presented to the editor was to distill the extensive scientific information on the topic of antioxidant status, diet, and health into a comprehensive readable treatise. The result is an outstanding contribution to the literature on dietary antioxidants.

The book is noteworthy for originality of organization as reflected in the diversity of contributors. The authors of the 27 chapters represent an international field of biochemists, clinicians, epidemiologists, and nutritionists. The central chapters provide an authoritative and comprehensive review of the biochemistry and metabolism of individual classes of dietary antioxidants, including carotenoids, vitamin C, vitamin E, and isoflavones. These topics are introduced by chapters that address the chemistry of oxygen species and antioxidants and the assessment and dietary determinants of antioxidant status. A unique and thought-provoking contribution is the chapter by Dr. Artemis Simopoulos who presents current dietary guidelines for antioxidant consumption within an evolutionary context. The final chapters address challenges to antioxidant defenses at different stages of the life cycle, mechanisms of action of antioxidants, and antioxidants in the prevention and treatment of chronic disease. Despite the divergent topics presented, the content is coherent and well-integrated.

The book is well-suited as a reference or textbook for advanced undergraduate and graduate nutrition courses. The first chapter which addresses the chemistry of oxygen species and antioxidants and the central chapters which review the biochemistry and metabolism of the major dietary antioxidants are particularly well-suited for instructional purposes. The remaining chapters would serve well as either supplementary or required reading; the diversity would allow considerable flexibility in the approach to building a course around this text. Particularly useful for educators, students, and scientists is the state-of-the-art content which is supported by extensive and contemporary references to the literature. As a result, the book is an effective resource for anyone who seeks to discern the key findings and original literature pertaining to a given topic. To summarize, this volume is an essential reference for students and scholars interested in the relation of antioxidants and human health. -- -Wendy S. White, Ph.D., R.D., Assistant Professor Department of Food Science and Human Nutrition Iowa State University

[This book] is excellent, very topical... a first-rate range of authors. -- -Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, King's College, University of London, England

[This book] is excellent, very topical...a first-rate range of authors.
-Letter from Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, King's College, University of London, England

[This book] is excellent, very topical...a first-rate range of authors.

-Letter from Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, Kings College, University of London, England

Product Description

This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher, as well as to the office of the dietician, nutritionist, and physician. Topics examined include factors affecting and methods for evaluating antioxidant status in humans; effect of diet and physiological stage (infancy, aging, exercise, alcoholism, HIV infection, etc.) on antioxidant status; and the role of antioxidant status in nutrition, health, and disease.