FAQ on the Montignac Method

Q. 1

Protein, carbohydrates, lipids (fat) are for me barbarian words. I have difficulty to classify all foods within these categories. Is there an easy way to do it?

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Q. 2

How can we distinguish between recommended fats and fats which are not advisable?

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Q. 3

I need to lose weight and am not sure which diet to choose. I recently read in a magazine that the “Montignac diet is but a modified Atkins.”

Could you please tell me more?

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Q. 4

In magazine articles, dietitians and nutritionists always give the impression that the Montignac diet is dissociated and food combining. After having read Michel Montignac’s book and having followed this diet with excellent results, I realize that what they say is totally misguided. I was just wondering why.

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Q. 5

I’ve read several articles published in women’s magazines by a nutritionist at the Bichat Hospital in Paris, Dr. Jacques FRICKER, He says that the Montignac Method is effective but that it is dangerous because it reduces muscular mass and increases risks of heart failure because it is too rich in fats. This really surprises me since my husband followed your diet and he is still perfectly healthy and it has even reduced his cholesterol. I’d like to know the reason behind Dr. Fricker’s negative view of the Montignac Method.

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