Montignac Diet

A diet based upon the Glycemic Index, the Montignac Diet was popularized by French executive Michel Montignac in his book “The French Diet”. Montignac divides foods into 4 categories: fibres, which include fruits and vegetables, carbohydrates, lipids that include meats and fats, and carbohydrate-lipids consisting of organ meats and nuts.
Carbohydrates, which rank high on the Glycemic Index, a system of measuring a food’s effects upon blood glucose, are termed “bad carbohydrates”. Montignac’s diet plan recommends against eating lipids and bad carbohydrates together. According to Montignac, consuming these types of foods together can lead to excessive fat, which is then stored by the body and contributes to obesity.
Montignac’s diet has two phases: the weight loss phase in which dieters focus on ensuring the carbohydrates they eat rank under 35 on the Glycemic Index, and the stabilization/prevention phase in which dieters work on refining their ability to balance correctly the foods they eat and begin to slowly introduce a variety of carbohydrates.
A number of Mediterranean style recipes are included in Montignac’s book. He does not view dieting as depravation and encourages dieters to make sure they feel full and content after a meal. Montignac also encourages snacking if it will help dieters maintain portion control at mealtimes.
Several medical researchers dispute Montignac’s theory regarding “bad carbohydrates” and the detrimental effects of combining them with lipids. However, other studies prove his diet can be beneficial. He also has a wide array of European celebrities who have endorsed his diet plan and offer testimonials on its efficacy.