Contributors

David A. August, md • Professor, Department of Surgery,

University of Medicine and Dentistry of New Jersey, Robert Wood Johnson Medical School Chief, Division of Surgical Oncology, The Cancer Institute of New Jersey, New Brunswick, NJ Alan L. Buchman, md, msph • Associate Professor of Medicine and Surgery, Division of Gastoenterology, Feinberg School of Medicine, Northwestern University, Chicago, IL W. Scott Butsch, md • Associate Fellow in Nutrition Sciences and Medicine, University of Alabama at Birmingham, Birmingham, AL Sheila E. Crowe, frcpc • Associate Professor of Internal Medicine, Division of Gastroenterology and Hepatology, Digestive Health Center of Excellence, University of Virginia Health System, Charlottesville, VA Mark H. DeLegge, md, facg, agaf, fasge • Professor of Medicine, Digestive Disease Center, Medical University of South Carolina, Charleston, SC John K. DiBaise, md • Associate Professor of Medicine, Division of Gastroenterology and Hepatology, Mayo Clinic, Scottsdale, Phoenix, AZ

Luke M. Drake, md • Department of Internal Medicine, Medical

University of South Carolina, Charleston, SC Bethany M. Doerfler, ms, rd • Northwestern University Feinberg School of Medicine, Northwestern Memorial Hospital Wellness Institute, Wellness Institute, Chicago, IL John C. Fang, md • Associate Professor of Medicine, University of

Health Center, Utah, Salt Lake City, UT Jeanette M. Hasse, phd, rd, ld, fada, cnsd • Manager,

Transplant Nutrition, Baylor Regional Transplant Institute, Baylor University Medical Center, Dallas, TX Douglas C. Heimburger, md, ms • Professor of Nutrition Sciences and Medicine, University of Alabama at Birmingham, Birmingham, AL

Maureen B. Huhmann, ms, rd • Assistant Professor, Department of Primary Care, University of Medicine and Dentistry of New

Jersey, School of Health Related Professions, Clinical Dietitian, The Cancer Institute of New Jersey, New Brunswick, NJ Christian S. Jackson, md • Assistant Professor of Medicine, Division of Gastroenterology, Loma Linda University, Loma Linda, CA

Darlene G. Kelly, md, phd, facp • Associate Professor of Medicine, Mayo Clinic College of Medicine, Consultant, Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, MN

Christopher R. Lynch, md • Gastroenterology/Hepatology Fellow,

University of Kansas Hospital, Kansas City, MO Stephen A. McClave, md • Professor of Medicine, Director of Clinical Nutrition, Division of Gastroenterology/Hepatology, University of Louisville School of Medicine, Louisville, KY S. J. D. O'Keefe, md, msc, frcp • Professor of Medicine, Division of Gastroenterology, University of Pittsburgh Medical School, Pittsburgh, PA

Julie L. Roth, md • Assistant Professor, Department of Medicine, Northwestern University Feinberg School of Medicine, Northwestern Memorial Hospital Wellness Institute, Chicago, IL David S. Seres, md, cnsp • Chief, Division of Perioperative Medicine and Nutrition Support, Beth Israel Medical Center, New York, NY, Assistant Professor of Medicine, Albert Einstein College of Medicine

Ezra Steiger, md • Professor of Surgery, Cleveland Clinic Lerner College of Medicine, Co-Director Nutrition Support Team, Director Intestinal Rehabilitation Program, Consultant in General Surgery and Gastroenterology, Cleveland Clinic Foundation, Cleveland, OH

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Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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