Arthur Agatston - The South Beach Diet Gluten Solution: The Delicious, Doctor-Designed, Gluten-Aware Plan for Losing Weight and Feeling Great--FAST!

This book is intended as a reference volume only, not as a medical manual.
The information given here is designed to help you make informed decisions about your health. It is not intended as a substitute for any treatment that may have been prescribed by your doctor. If you suspect that you have a medical problem, we urge you to seek competent medical help.

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Internet addresses and telephone numbers given in this book were accurate at the time it went to press.

2013 by Arthur Agatston, MD
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ISBN-13: 9781623360450 hardcover

eISBN: 9781623360467

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TO MY UNCLE, ROBERT AGATSTON,
WHO FIRST MADE ME GLUTEN AWARE

AND, AS ALWAYS, TO MY WIFE, SARI,
AND SONS, EVAN AND ADAM

THERE ARE SO MANY PEOPLE WHO HAVE HELPED ME PROGRESS ON MY gluten-aware journey, which began with my initial gluten revelations and moved on to a better understanding of the influence of celiac disease and gluten sensitivity on our collective health. First, I would like to thank Dr. Natalie Geary for her insights and contributions to this book in the area of pediatrics. As I delved into the research, the names of gluten gurus Alessio Fasano of the University of Maryland, Peter H. R. Green of Columbia University, and Joseph Murray of the Mayo Clinic kept coming up. These remarkable doctors have pioneered a new and important area of medicine and one that has not been as widely funded as other areas, and I have learned a great deal from their writings.

Dr. Martin Blaser, my medical school classmate, was the first to make me aware of our changing microbiota and its influence on our health. In the past year, I have read many of his papers, and his work has directly led to my understanding of the potential role of our gut flora, and the factors that affect it, on the digestion of gluten. Fellow cardiologist Dr. William Davis recently raised Americas gluten consciousness in his book, Wheat Belly. I believe he has been instrumental in bringing the importance of gluten to the public square. I am also grateful to Jennifer Lapidus, an expert in artisanal baking, who opened my eyes to the important role of fermentation in bread baking and the possible dangers of its absence. And, as always, I thank Marie Almon, MS, RD, who counsels patients about gluten awareness and a healthy diet on a daily basis in our practice. Her help has been invaluable. I am also grateful to Dr. Holly Atkinson for keeping me abreast of the latest research.

My appreciation also goes to my publicists Sandi Mendelson and Cathy Gruhn of Hilsinger-Mendelson East and to my agents Mel Berger and Eric Zohn at William Morris Endeavor. I would also like to thank Kate Slate and Sandra Rose Gluck for developing and testing the delicious gluten-free recipes for this book.

Thanks as well to Maria Rodale, for championing the South Beach Diet brand and for allowing me to expand its scope. Much appreciation also goes to executive editor Trisha Calvo for her editing expertise; Amy King, executive director of art and design, for the book design; and to senior production editor, Nancy Bailey, for shepherding the book to completion.

Finally, my deepest thanks to my two personal editors, my friend and colleague, Marya Dalrymple, and my wife, Sari. In addition to being constant advocates and sounding boards, they keep an eye on me, making sure I am truly gluten aware.

CONFUSED BY THE LATEST DIET CRAZEGLUTEN FREE?

Youre not alone.

The New Yorker cartoon below captures the current state of the nation when it comes to gluten. Many of us have heard about the phenomenon but really dont understand what gluten is or what, if anything, we should be doing about it. Yet millions of us are turning our lives upside down trying to avoid it.

Relax. We are here to help. You wont be confused about gluten after reading this book. And you wont be changing life as you know it. As a matter of fact, life is about to get a whole lot better.

I have no idea what gluten is, either, but Im avoiding it, just to be safe.

The South Beach Diet Gluten Solution doesnt necessarily mean gluten free forever or that gluten is not a problem. What this program does do is teach you to become gluten aware, not gluten phobic, and how to make the changes in your diet that are right for you.

As you come to understand the real story about gluten, you may discover that you dont have to say good-bye for good to your favorite pasta dish or your grandmas homemade bread. You wont be walking around cranky and hungry. And yes, you will lose weight quickly and easily without feeling deprived.

On our program, you will be giving up gluten for 4 weeks, but it wont be hard. Youll eat a wide variety of foods, including lots of gluten-free whole grains and other good carbohydrates to satisfy your need for that slice of pizza or piece of rye toast. If it turns out that gluten is a problem for you, you are going to feel a lot betterfast. I know this because so many of my patients have seen positive results within days of starting the Gluten Solution Program. Not only do they have much more energy and fewer aches and pains, they no longer complain about bloat, digestive problems, or brain fog.

So what exactly is gluten?

Gluten is the major protein found in some grains. These include all forms of wheat (bulgur, durum, semolina, spelt, farro) as well as barley and rye and a wheat-rye cross called triticale. Its also a common additive in many prepared foods, cosmetics, and even medicines.