MONTIGNAC EXPLAINED: The low-carb slimming sensation explained
We are now being bombarded almost daily with glycaemic food lists, thanks to the work of Dr Michel Montignac and Dr Robert Atkins. But can you tell me the quantity of food the figures given represent?
Your report on diabetes (WDDTY vol 13 no 12) was useful and timely, and a valuable aid for ongoing client education on the correlation between food intake and wellbeing.
While some supplements may work for some people, there’s no magic bullet for losing weight. Keep in mind that even if a product does help you lose weight, you usually have to continue taking it to maintain results. So, ultimately, the best way to...
Protein types should: * eat protein at every meal * emphasise high-density, high-purine, high-fat foods * go easy with grains (wholegrains only), and avoid all breads except sprouted-grain and sourdough breads * emphasise vegetables grown above...
High Glycaemic Index Foods Low Glycaemic Index Foods
Beer 110 Wholemeal bread 50
Glucose 100 Brown rice 50
In your report The Secrets of Longevity (2004), you fail to mention the importance of the GI load [GI times the grammes of carbs per serving, divided by 100]. For people with pre-diabetes or diabetes, the GI load is essential.