You may have seen the bronzed faces, flat tummies and lean limbs displayed in the magazine and newspaper ads, but those people didn't always look like that.

Everyone has to start somewhere, and for some, it's with the South Beach Diet, one of the latest crazes on the weight-loss scene. The diet's following has even grown to draw some attention away from the famed Atkins diet, and its course is even more finely tweaked.

Dr. Arthur Agatston, a cardiology physician, invented the diet in the fall of 2003. He wanted to improve the cardiovascular health of his patients by targeting insulin and cholesterol levels in the blood. He does this by suggesting foods with lower glycemic-indexes.

This measurement rates the carbohydrates in a food, how quickly the body digests them and how they affect the blood glucose levels. Without omitting any major food groups, the diet works by limiting the amount of refined carbohydrates and animal fats as it moves through three distinct stages.

The first is by far the strictest, and it lasts two weeks. This stage instructs dieters to eliminate carbohydrates and baked goods from everyday eating. This is to shift one's focus to lean meats, nuts, eggs and green vegetables. Even fruits are supposed to be avoided. This stage is intended to reduce and eventually eliminate cravings for sweets and refined carbohydrates. It is expected that eight to 14 pounds will be lost in the first two weeks of the diet.

The second stage is more liberal and continues until the goal of the dieter is achieved. This could vary greatly from person to person.

Here, carbohydrates are gradually reintroduced into the diet with a focus on fresh fruits, whole grains, low fat milk, some beans and red wine. This stage is often a relief to many dieters as they get to add many of their usual foods back into their daily routine.

The third stage is left open for each individual. It consists of making the South Beach diet a way of life. It stresses incorporating these eating habits into everyday meals.

Although it is often grouped with Atkins, the South Beach diet is different in many ways. It does not eliminate any major food group, allowing its followers to eat ample and well-balanced portions at meal times. With the increased protein and fat content in these portions, dieters tend to be less hungry between meals.

Gary Fosmire, associate professor of nutritional sciences, has been on the diet since November.

"I found my appetite diminished strikingly, and that I was less hungry between meals," he said.

Fosmire said that with the decreased amount of carbohydrates in the diet, the oscillation of the body's blood glucose is leveled off. This causes fewer surges of hunger between meals.

However, it is important to note that not everyone begins the diet with intentions of weight loss. Fosmire, whose body weight was normal before starting, found out about the diet from a colleague who suggested he follow the plan because of high glucose and lipid levels in his blood.

Concerned about the possible onset of Adult (Type II) Diabetes, Fosmire decided to give the diet a try. It ended up lowering his blood glucose and blood lipids along with decreasing his cholesterol 149 milligrams per deciliter.

In addition to this, Fosmire did lose some weight, although it was not a part of his original goal. He says it has now really changed the way he eats, which includes putting more vegetables, lean meats and fish into his diet.

The diet is also often used to treat those who are already diagnosed with diabetes. Lynn Parker Klees, a registered dietician and certified diabetes educator at Centre Medical and Surgical Associates, uses the diet with some of her patients.

"With diabetes, the longer the blood sugar is out of control, the more the diabetes will escalate," Parker Klees said.

She said that when people work with a dietician to help keep things in perspective, most will find the diet fairly easy to follow. She uses Agatston's book, The South Beach Diet, to suggest meal plans and recipes for her patients. She also said it is different from the diet proposed by Atkins and should not be confused with it.

"The reason people are so confused with the 'low-carb' title is because they ate so much more before," she said.

She also said the diet doesn't directly refer to certain foods as "good" or "bad." Such labels are a common misconception but have an underlying message about the foods.

But there are some disadvantages to the diet as well.

"One is that it is much more expensive than the more common prudent diet," Fosmire said.

He added that he was always a big fan of bread, which was perhaps the hardest food for him to decrease in his diet. However, a close second was giving up sweets and desserts. The diet still allows for these treats but in smaller portions or on fewer occasions.

The diet really hones in on portion size, glycemic-indexes and unsaturated fats. Although it has not been around long enough to produce significant data showing its effectiveness, it appears to be working well with lowering blood lipid and glucose levels, Fosmire said.

"I find it is a good way to teach healthy nutrition," Parker Klees said.