Montignac diet

The Montignac diet is a weight-loss diet that was popular in the 1990s, mainly in Europe. It was invented by Frenchman Michel Montignac, an international executive for the pharmaceutical industry, who, like his father, suffered from excess weight during his youth. His method is aimed at people wishing to lose weight efficiently and lastingly, reduce risks of heart failure, prevent diabetes. It is not a diet in the traditional sense of the word; the idea is to change our eating habits: not eat less, just eat better by choosing our food wisely.

Carbohydrate-rich foods are classified according to glycemic index (GI), a ranking system for carbohydrates based on their effect on blood glucose levels after meals. High-GI carbohydrates are considered "bad" (with the exception of those foodstuffs like carrots that, even though they have high GIs, have a quite low carbohydrate content and should not significantly affect blood sugar levels).

"Bad carbohydrates", such as those in sweets, potatoes, rice, and white bread, may not be taken together with fats, especially during Phase 1 of the Method. According to Montignac's theory, these combinations will lead to the fats in the food being stored as body fat. Some kinds of pasta, such as "al dente" durum wheat spaghetti, some varieties of rice, such as long-grain Basmati, whole grains and foods rich in fiber, have a not so high GI.

Besides, the quality of fat foods depends on the nature of their fatty acids: polyunsaturated omega 3 acids (fish fat) as well as monounsaturated fatty acids (olive oil) are the best choice, while saturated fatty acids (butter, fat meats) are to be limited. Fried foods and cooked butter should be avoided.

The Montignac Method is divided into two phases.

Phase I: the weight-losing phase. This phase consists chiefly of eating the appropriate carbs, namely those with glycemic index ranked at 35 or lower (pure glucose is 100). A higher protein intake, such as 1.3-1,5 grams per kg of body weight, especially from fish and legumes, can help weight-lose, but people with kidney disease should ask their doctor.

Phase II: stabilization and prevention phase. "We can even enhance our ability to choose -says Montignac on his web site- by applying a new concept, the glycemic outcome (synthesis between glycemic index and pure carbohydrate content) and the blood sugar levels which result from the meals. Under these conditons, we can eat whatever carbohydrate we want, even those with high glycemic indexes".

In his books, Montignac also provides a good number of tasty but satiating French and Mediterranean style recipes. The pleasure of food and satiety are key concepts in the Method, as they help dieters to stick to the rules in the long run and not eat too much! Montignac also recommends that dieters should never miss a meal, and have between-meals snacks if that helps to eat less at meals.

Montignac's theory is disputed by nutrition experts, who claim that any calorie intake that exceeds the amount that the body needs will be converted into body fat. The scientific literature refutes the hypotheses of Montignac regarding the metabolic effects of carbohydrates and fatty acids (see "The method of Montignac: scientific foundation debatable" in external links). Critics also point out that the Glycemic Index is not easy to use, as it depends on the exact variety of the food, how it was cooked, combinations with other foods in the same meal, and so on. Despite these scientific doubts, there are other serious scientific studies which endorse this method (see British Journal of Nutrition article in external links). Montignac sold 15 million books about his diet, and his method has been made famous by the celebrities who adopted it, including Gerard Depardieu, Queen Beatrix of the Netherlands and others (see the India Today Plus article in external links).