FAQ on the Montignac Method
Question 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.
Answer
The Montignac Method’s immediate success (at the beginning of the 1980s) took skeptic nutritionists by surprise and made them fear for their own standing. Montignac not only insisted on the futility and risks of low calorie diets, his excellent results proved that he was right.
In self-defense, they sought to caricaturize this innovative diet. They stigmatized it as dissociated and unscientific. By so doing, they attempted to disqualify it in order to avoid a true debate on the scientific logic behind the Montignac Method and its quantification through Glycemic Indexes. The GI concept challenged what up to then had been the universally-held truths on which these nutritionists based their dieting recommendations. The Montignac Method showed that ‘traditional” diets were not only obsolete but ineffective and a potential health risk.
The best way to define the Montignac Method is as “a free and balanced way of eating by knowledgeably choosing food which contributes to reducing insulin, the weight gaining hormone.”
Carbs are chosen for their low GIs, lipids depending on their acid fats, and proteins because of their origin.
The scientific basis for Montignac’s recommendations leaves no room for these supposed pseudo dissociations.
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