Pasta, and especially spaghetti, is one of the most popular foods in the world. Considering that the lower the GI is, the better it is in terms of weight loss, Michel Montignac has done his best to find a way to associate a very low GI with this delicious food.

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

The very low GI Montignac spaghetti have only advantages:

• They are delicious: they taste as good as normal 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, these very special spaghettis are perfectly adapted to diabetics who must control their glycemia.

• Their GI of only 10* will be a real asset for all of those who have decided to lose weight for good.

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

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)