The South Beach Diet Gluten Solution

Dr. Arthur Agatston, the creator of the South Beach Diet, clears up the confusion about gluten and presents a solution that could transform your diet and your life.



There is a lot of concern these days about gluten, but is going gluten-free really the right choice for you?

 
Leading cardiologist Arthur Agatston, MD, who settled the high-carb vs. low-carb diet debates with his groundbreaking South Beach Diet, now offers the answer to our nation's gluten confusion in The South Beach Diet Gluten Solution. His 3-Phase diet program will help you determine your own level of gluten sensitivity, learn how to make the right choices to avoid gluten overload, and feel great without giving up all the foods you love.

 

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Want to know more about being gluten aware? Get a sneak peek at the first chapter of the book:

 

The South Beach Diet Gluten Solution doesn’t 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 don’t have to say good-bye for good to your favorite pasta dish or your grandma’s homemade bread. You won’t 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 won’t be hard. You’ll 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 better—fast. 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. It’s also a common additive in many prepared foods, cosmetics, and even medicines.

 

It can make some people very sick. But not everyone. In fact, many people obsessed with avoiding gluten don’t have anything to worry about. These are individuals who don’t have to eliminate whole-wheat, barley, and rye products from their lives and who should enjoy them, because these whole grains are good sources of vitamins, minerals, and fiber. At the same time, there are countless others who should be avoiding or at least limiting their intake of foods containing gluten. The vast majority of these people haven’t the faintest idea that gluten is at the root of many of their health problems.

 

 

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