Nutritionists said that to lose weight, you have to remove fat and eat mainly carbohydrates.
The result of these low calorie diets low in fat (low fat) was a complete failure: obesity increased 400% since the sixties.
Building on the ATKINS diet , it is then passed from one extreme to the other advising the removal of carbohydrates and allowing ad libitum fat consumption. This is the regime “ low carb ” fashionable in Anglo-Saxon countries.
The result is a very transient weight loss, the price of a serious health threat, notably with a significant increase in cardiovascular risk factors.
Method Montignac is, however, the only “diet” that is perfectly balanced and it does not remove carbohydrates or fats, and instead recommends the consumption of two in normal proportions .
She only advise to make the right choices in every category, from simple nutritional criteria:
• Carbohydrates are selected based on their Glycemic Index (GI), as more low GI weight loss is significant more!
• Fats are chosen on the cardiovascular criterion because some decrease risk factors and even contribute to weight loss.
Experience has shown that weight loss was substantial and sustainable and that there was reduction in cardiovascular risk factors, Montignac method is therefore the third track on “ system “and the only one which is scientifically credible.