Pasta, and especially spaghetti, is one of the most popular foods in the world. Considering that lower GI is better in terms of weight loss, Michel Montignac found a recipe to reduce the GI of  this delicious dish.

The result is exceptional! Spaghetti with a GI of only 10* is unique on the market since traditional pasta, and even whole wheat pasta, have a GI between 50 and 55.

The advantages of Montignac spaghetti are:

• They are delicious: they taste as good as pasta made from hard wheat.

• They are very rich in fiber, 15g for 100g, which is twice or even three times that of traditional pasta. Fiber is essential to assure satiety and a good intestinal comfort.

• They are heavily enriched with prebiotic soluble fiber (inulin and oligo-fructose stem from chicory roots) which helps reduce cholesterol level, develops the intestinal bifidus bacteria, aids the absorption of minerals (calcium, magnesium) and reduces the blood sugar level.

• Since inulin does not raise glycemia, the Montignac spaghettis are perfectly adapted for diabetics to control their glycemia.

• Their GI of only 10* is a real asset for all  who decide to lose weight for good.

Unlike other pasta, the Montignac spaghettis with its very low GI content, can be eaten in Phase I with fats such as olive oil or Parmesan cheese.

The very low GI Montignac spaghetti can be purchased from our online Montignac Shop. www.montignac-shop.com

*Scientifically calculated by an independent and registered laboratory (Agro-Bio France)