The Concept Behind the Montignac Method
The Montignac Method is not a diet in the traditional sense. Dieting is limiting the amount of food consumed, something which can only be done on a short-term basis.
The Montignac Method does not limit the amount of food we eat. It is a balanced way of eating by choosing knowledgeably from each food category:
- carbohydrates;
- fats;
- proteins.
We should choose our food because of its nutritional nature (physical-chemical characteristics) and its potential for keeping our bodies from gaining unnecessary weight, getting diabetes and suffering from the risk of heart failure.
The two main principles of the Michel Montignac Method
- to overcome the misguided messages which tell us that calories are what make us gain weight.
- to eat food that is nutritious, chosen by its nutritional value and metabolic potential:
- the best carbohydrates are those with the lowest glycemic indexes.
- the quality of fat foods depends on the nature of their fatty acids:
- Polysaturated omega 3 acids (fish fat) as well as monosaturated fatty acids (olive oil) are the best choice;
- Saturated fatty acids (butter, fat meats) are to be avoided.
- proteins should be chosen on the basis of their (vegetable or animal) origin, depending on how they complement each other and on if they make our bodies react by gaining weight (hyperinsulinism).
The Montignac Method is divided into two phases.
Phase I: the weight-losing phase.
This phase varies depending on the amount of excess weight to be lost. Apart from choosing fat and protein wisely, this phase consists chiefly of eating the appropriate carbs, namely those with glycemic index ranked at 35 or lower. The goal is to eat meals that do not provoke hikes in blood sugar levels. Choosing our food wisely not only keeps our bodies from stocking fats (lipogenesis), it also activates processes which eliminate stored fats (lipolysis) by burning them as extra energy (thermogenesis).
Phase II: stabilization and prevention phase.
Carbohydrates should always be chosen by their glycemic indexes. In this phase, however, the scope to chose from is wider than in phase I. We can even enhance our ability to choose 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.
I found one of the Montignac Method book on a forum: Eat yourself slim and even if it’s not the first book, the one where the method is described, you should read it.
Related Posts
RSS Trackback URL 6. February 2007 (13:26)Filed under: Diets, Weight loss