montignac weight loss dietThe Montignac Weight Loss Diet adopts the position that man (and woman) has altered the proper working of his pancreas over the years, so that now the pancreas secretes too much of that well-known hormone, insulin. This overproduction of insulin stimulates an enzyme called Lipase – an enzyme which is responsible for the excessive formation of fat reserves in body tissues and therefore – weight gain.

This Montignac weight loss diet promotes itself as “easy to follow” because almost all foods are permitted and you can eat as much as you wish. –-Note the small portion on Mr. Montignac’s plate!

There are just two small guidelines to follow:

1. Avoid a few “bad carbs” for a few weeks while you lose weight plus limit their consumption thereafter if you want to keep your new figure slim once and for all.

2. There are certain food products that you shouldn’t eat together when you want to lose weight because, when mixed in your digestive system, they are more likely to be stored as fat reserves rather than be burned by your metabolism.

In 1970, Michel Montignac, wrote a best-selling book and built a business based on the idea that losing weight depends on what you eat, not how much. Although he had no medical training, he used scientific papers to create a diet that divided carbohydrates into good or bad, depending on their glycemic index — the amount of glucose, a sugar, they release into the blood. Thirty years later, the author of “The South Beach Diet,” Dr. Arthur Agatston, adopted a similar approach.

Mr. Montignac contended that counting calories to lose weight is a mistake – that a “survival instinct” leads the body, after an initial weight loss, to store fat.

Instead, he proposed that dieters cut back sharply on foods known to raise blood sugar, and he developed rules detailing which foods may be eaten with others to aid digestion.

On that basis, potatoes, white bread, white rice, corn, refined flour, corn flakes and carrots are bad because they contain starch that is converted into glucose. Glucose prompts the pancreas to pump out large amounts of insulin, which drives blood sugar into the body’s cells. When glucose is excessive, the body lays down fat.

In the good category are whole wheat bread, beans, lentils, whole wheat pasta, green vegetables, wild rice and dark chocolate with a cacao content of more than 65 percent. Mr. Montignac’s theory was that though these foods also contain starch, their high fiber content slows its conversion into glucose so that less is infused into the cells at one time.

In 1986, Mr. Montignac published “Dine Out and Lose Weight,” aimed at business executives who eat out frequently. It sold over half a million copies in France. A year later, he published “Eat Yourself Slim … and Stay Slim!” that by 2005 had sold more than 16 million copies in 40 countries.

Despite the Montignac weight loss diet success, it has had many critics. Studies over the decades indicate that regardless of what foods you eat (fat versus carbohydrates), the total caloric intake is the most important factor in prevention or treatment of obesity.

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