Do not eat less, but eat better to make losing weight possible. With this principle, the nutrition expert Michel Montignac represents his concept of nutrition in order to lose weight. Like other low-carbohydrate diets, the Montignac diet method is based on a strict separation of protein-rich and carbohydrate-rich foods. Michel Montignac divides the latter into "good" and "bad" carbohydrates - depending on how quickly after consumption the blood sugar level rises.
Banishment of sugar
Sugar is largely banished from the diet in the Montignac method. This should be possible to lose weight. The basis of a Montignac diet is the consumption of such foods, which do not raise the blood sugar level or only slightly. Because the responsible for a blood sugar reduction insulin distribution remains low. In addition, the food is burned without building fat.
If there is too much insulin in the blood, this inhibits fat loss. On the contrary: Excessive insulin secretion causes rapid lowering of the blood sugar level and signals the body a lack of food, so that it reacts with fat storage of the consumed food.
Method Montignac: The Glyx Index
The effect of a carbohydrate-rich food on blood sugar levels can be indicated by the Glycemic Index (Glyx Index). If the glycemic index of a food is low, it is "good" carbohydrates, since the blood sugar level rises only slightly. By contrast, "bad" carbohydrates cause the blood sugar level and thus the insulin secretion to rise rapidly. The glyx index of such a food is accordingly high.
Sugar, white bread and potatoes, for example, are not recommended in the Montignac diet because they cause a rapid increase in blood sugar and a lot of insulin must be used for their degradation. High-fiber foods such as oatmeal, wholemeal bread and fruit, however, have predominantly "good" carbohydrates, as they are slowly digested and the converted glucose does not go into the blood all at once. These foods are therefore optimal for a Montignac diet according to the Montignac method.
Montignac diet: carbohydrates and foods
Glyx tables show how fast certain carbohydrate-rich foods boost blood sugar levels. These tables are an important part of the Montignac method, because then foods are selected with "good" and "very good" carbohydrates, so that slimming is to be possible.
- "very good carbohydrates" (Glyx index up to 35): Such products can be combined with any amount of protein and fat
- "good" carbohydrates (Glyx index 35-50): No combination with fat, at most with small amounts of monounsaturated and polyunsaturated fatty acids (for example salad dressing
- "bad" carbohydrates (Glyx index 50-100) It should be avoided altogether, as they lead to weight gain.