Montignac method: feasting and slimming
Montignac: The pioneer of the glycemic index
In the Montignac method is not less, but better eaten, so one of the key statements on the method of the French author Michel Montignac. He was the one who suggested in the late 1980s that it is not the calories that make us fat, but the so-called Glycemic Index.
The Glycemic index (? GI? Or "Glyx") describes how strong ours Blood sugar levels increases after consumption of certain foods.
The foods are divided into three groups: foods with a high, medium or low glycemic index. High GI foods are considered bad carbohydrates, good carbohydrates have low GI. The higher the glycemic index, the less one should eat from the food.
- Very good carbs with a GI below 35:
Eggs, zucchini, tomatoes, apples, blackberries, broccoli, carrots (raw), meat, avocado - Good carbohydrates with a GI of 35-50:
Coconut milk, oatmeal, spaghetti (al dente!), Whole grains, jam, Mango - Bad carbohydrates with a GI of over 50:
Pizza, porridge, pineapple, cornflakes, white flour, sweets, cola
The "good" foods are supplemented by high-protein and high-fat foods, which additionally slow down the rise in blood sugar levels. The lower the GI, the more less insulin the body spills out, which looks good on ours fat burning effect.
The principle of the Montignac method
The principle after Montignac is in two phases established: In the first phase is decreased until the desired weight is reached - how long it takes, of course, is different for each. Eaten here exclusively Food with a very good to good carbohydrate content.
The second phase is to stabilize the weight and maintain the new eating habits: the Montignac method itself is not a conventional diet, but one balanced dietwhich, at best, is maintained throughout life.
What does the Montignac method promise?
The concept promises us one sustainable and lasting success when losing weight. Keeping to the strict rules during the first phase, the pounds will tumble naturally. In addition, our cholesterol and insulin levels may be lowered and the risk of cardiovascular disease reduced. Since we keep the blood sugar level constantly low, can Food cravings avoided become.
Will the Montignac method help me achieve my desired weight?
Unfortunately, there are currently no independent and therefore representative studies for the success of the method. For a more conscious eating behavior The Montignac method may be very useful as we almost completely sweeten sugar and consciously select, combine and prepare our food.
However, the diet is very protein-rich and our protein consumption is around 21% on average - and thus significantly higher than recommended by the German Society for Nutrition (DGE)! In addition, few fruits and cereals are on the menu: beware of vitamin and fiber deficiency!
The Montignac method today
The Montignac method is now known worldwide and Michel Montignac a recognized nutritionist. His work? Je mange, donc je maigris? was translated into 25 languages and his theory served primarily American-language authors, such as Agaston (? The South Beach Diet?), As inspiration and template.
The term "GI" is middle-aged but outdated and one speaks of the so-called "glycemic charge"of a food.
Background: In his diet plans, Montignac rated healthy vegetables, such as carrots, as "bad" and portion sizes are not included in his tables. And those who want to boost their blood sugar with the help of carrots have to eat a very large amount of it.
Although Montignac vehemently opposes the importance of calories, many nutritionists see in the method no sophisticated diet, but only one method, over the day one low-calorie mixed food to consume: The meals of a day contain on average together about 1400 calories.
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