The Montignac Diet

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This Diet, developped at the point by Michel Montignac, is close to the dissociated diets.

Principles:
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First principle:
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To remove food with high index glycemic index (carrot, potatoes, beets...), which cause an insulin secretion stimulating the growth of the fat cells.

Second principle:
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Not to associate lipids and glucids or animal proteins and starchy food, for example, the steak with French fries, and even the French fries alone which combine glucids and lipids. The glucids are consumed only two or three times per week. On the other hand, the proteins and the lipids are consumed at will since they are consumed only. The fruits are authorized apart from the meals and the cereals must be consumed rough (not refined, to reduce the glycemic index).

Montignac menu type:
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Breakfast:
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- Fruit
- Wholewheat bread with lighten margarine
- Decaffeinated coffee
- Skimmed milk

Lunch:
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- Avocado with vinaigrette
- Steak with French beans
- Cheese
- nongas Water

Diner:
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- Rauw vegetable or soup (without starchy foods)
- Mushroom omelette
- green Salad
- Milk cheese with 0% fat content

Advantages:
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This diet is very effective. Moreover, it does not support, like many diets, the “yo-yo” effect (a quick recovery of weight after the return to a normal food). Lastly, this mode is practicable everywhere and discreetly: with friends as at the restaurant! An ideal method for the businesses women!

Disadvantages:
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The recommended food is sometimes too rich in lipids. On the long term, this diet can affect the cardio vascular system. It is also too low (poor) in glucids, which can support the loss of muscle and tiredness.

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About the author:
This article was written by Patrick Beaufay, the webmaster of the blog:
http://burn-fat-fast.blogspot.com/ which contains reliable articles about the Burn the Fat and Feed the muscle Program developped by Tom Venuto:
http://www.burnthefat.com/?hop=patbeaufay

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