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Biography 
Arthur Agatston, MD
Arthur Agatston, MD, attended New york University School of Medicine. He did his internal medicine training at Montefiore Medical Center at the Albert Einstein College of Medicine and his cardiology fellowship at NYU. He spent a year on staff at NYU while training to best combine both academic medicine with clinical practice. Agatston then moved to the Mt. Sinai Medical Center in Miami Beach, associated with the University of Miami School of Medicine, and later became the director of the Mt. Sinai Non-Invasive Cardiac Lab.
Agatston continued to pursue his practice and research in the field of noninvasive cardiac diagnostics, specifically in the areas of echocardiography and transesophageal echo. He began lecturing regularly and published articles in academic journals on topics such as aortic stenosis, pericarditis, and hypertrophic cardiomyopathy. He also became involved in several societies including the American College of Cardiology, the American Society of Echocardiography, and the American Heart Association, where he served as president of the Greater Miami Chapter.
Agatston and his colleague Warren Janowitz, MD, a radiologist, did early work on quantifying calcium in the coronary arteries as a measure of arteriosclerosis (as a predictor of heart attack and stroke). He is one of the developers of the electron beam tomography scan, or EBT, a screening method used to detect coronary artery disease and other diseases. EBT scans for this purpose are given a score on the "Agatston Scale," to gauge the severity of the disease.
The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss, Agatston’s first nonacademic work, provides an important prevention message. Agatston did not set out to develop a weight-loss diet. His role as a heart doctor was to help stop his patients from having heart attacks and strokes. With the advent of the "statin" drugs and further understanding about lipids and cholesterol, he knew there was more he could do. He studied the work of Valetin Fuster, MD, and Bill Castelli, MD, of the famous Framingham Heart Study and pursued the use of EBT as a screening method for early detection of atherosclerosis. He knew his patients weren’t faring well on the standard American Heart Association diet; in fact, they were getting heavier and their blood chemistries weren’t good. Agatston began to investigate diets and the origins of insulin resistance. He studied everything about lipids and diet and the role prevention played. He developed theories based on the glycemic index, which reflects the body’s blood sugar and insulin response to various foods. His studies tested whether by stabilizing insulin levels, hunger and cravings could be controlled, thus leading to weight loss, improved blood chemistries, and consequently the prevention of heart attacks and strokes. The outcome was the South Beach diet, which not only improved cholesterol and insulin levels but also helped many people lose weight. He presented his findings at a national meeting of the American College of Cardiology and the American Heart Association. The word spread throughout Miami, prompting the local ABC affiliate to do a month-long series on the South Beach diet, which was repeated for two years.
Agatston’s clinical cardiology practice is still very much devoted to prevention. Screening coronaries with EBT is recognized worldwide and is used at major universities and medical centers including the Mayo Clinic and Johns Hopkins. Agatston lectures extensively on prevention nationally and internationally. In addition, he reviews for major medical and cardiology journals, including The New England Journal of Medicine, the Journal of the American College of Cardiology, the American Journal of Cardiology and the Annals of Internal Medicine. He is also an expert consultant for the Clinical Trials Committee of the National Institutes of Health, an associate professor of medicine at the University of Miami School of Medicine and the co-director of the prestigious annual "Symposium on Prevention of Cardiovascular Disease."
Agatston maintains a private practice as a partner at South Florida Cardiology Associates and lives in Miami Beach with his wife and two sons.
Is South Beach Diet Like Atkins?
Since the South Beach Diet restricts certain carbs in the first 2 weeks of the diet, it is sometimes grouped together with low-carb diets like Atkins. But South Beach is different.
South Beach menus focus on lean meats like grilled chicken and fish. On the other hand, Atkins allows foods that are very high in fat such as fatty cuts of meat, butter, pork rinds and full fat dairy products.
South Beach Dieters do not have to "count carbs" like on Atkins. Just choose foods from the allowed food lists. Some foods are limited in quantity, such as dairy, but other foods, such as vegetables are unlimited.
The following is an excerpt from the online interview with Dr. Arthur Agatston, creator of the diet, on
7/23/03:
Member question: What are the biggest differences between this and the Atkins diet?
Agatston: The first difference is our emphasis on the good fats rather than the saturated fats. The saturated fats cause blood to be sticky, they cause vessels to constrict, and they have negative effects on long term on insulin and sugar metabolism. The good fats that we talked about actually help prevent heart attack and stroke and they also improve insulin and sugar metabolism long term. This helps the diet to become a lifestyle with long-term weight loss and improvement in blood chemistries, rather than just a short-term fix.
Another difference with Atkins is we are not counting grams of carbohydrates. We are not so strict in the first phase that we put patients into ketosis. Ketosis often causes excessive water loss early. We found it is unnecessary for significant early weight loss. We teach our dieters to use glycemic index, which is a measure of how fast a carbohydrate raises your blood sugar and if you consume low glycemic index carbohydrates, you can do very well on a high carbohydrate diet.
Here is a related question answered during the
1/08/04 chat:
Member question: At the beginning in Phase 1, is it mostly water weight you lose?
Agatston: No, it's not, it's mainly belly fat that you lose by lowering your insulin levels. If you restrict all carbohydrates, as is done in the Atkins diet, where you deplete your sugar stores and begin to burn fat or energy, you will develop ketosis, which is due to breakdown products of fat that are associated with significant water loss.
When on the South Beach diet you include the good vegetables and carbohydrates from the beginning, you avoid ketosis while still losing your cravings, and this results in much less water loss.
Siden jeg akkurat fant dette, måtte jeg bare poste det. Men ikke arrester meg hvis han nå sier noe feil om Atkins, altså