FAQ - Commercial

Frequently Asked Questions - General comments

• Will I be able to achieve my ideal weight?
• How do I calculate the glycemic index of different foods?
• Is there such a thing as "slow" and "quick" sugars?
• What are "good" carbohydrates?
• What are "bad" carbohydrates?
• Can the Montignac Method be used to gain weight?

FAQ - Technical

FAQ - Nutritional

FAQ - General Comments

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Will I be able to achieve my ideal weight?

Your ideal weight can be calculated using the Lorentz formula as follows:

Men
Poids idéal = (taille - 100) - (taille - 150 )

__________

4

Women
Poids idéal = (taille - 100) - (taille - 150 )

__________

2

Using this formula, the ideal weight of a woman measuring 1,7 meters is 60 kilos.

The Lorentz formula has certain drawbacks since it tends to underestimate the weight of shorter people and overestimate the weight of taller individuals. Furthermore, bone mass varies from one person to the next and this factor also influences the results of the formula.

So, as you can see, the calculation of your ideal weight using the Lorentz formula does not always give you a realistic or desirable goal.
The Body Mass Index (BMI) is a more precise indicator and is calculated using the following formula:
BMI (man or woman) = Weight / height²
A woman weighing 60 kg and measuring 1,7 m should have a BMI of = 20.7
You are considered overweight if you have a BMI between 25 and 30.
You are considered obese if you have a BMI of 30 or more.
A BMI situated between 20 and 25 is in tune with a healthy body weight.

It is possible that your BMI is under 25 and that you are still many pounds overweight. In this case, it would be pointless to calculate your ideal weight using the Lorentz formula since, in view of its limitations, the resulting weight would be too low.
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How do I calculate the glycemic index of different foods?

Foods containing carbohydrates are transformed into glucose during digestion. The glucose then enters the bloodstream where it causes your blood sugar level to rise (glycemia).

The glycemic index of a food is measured by its capacity to increase the amount of sugar in the bloodstream. If a food causes a dramatic rise in the blood sugar level, it is considered to have a high glycemic index. On the other hand, if the blood sugar level rises only slightly, the food in question is considered to have a low glycemic index. For more information on this subject, visit the Glycemic Index page.
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Is there such a thing as "slow" and "quick" sugars?

The theory that "slow sugars" (complex carbohydrates) are digested more slowly than "quick sugars" is outdated. It has since been proven that the complexity of a carbohydrate has no influence whatsoever on the speed at which glucose is released and assimilated by the body. The glycemic peak of carbohydrates, no matter what their origin, is always felt 20 to 25 minutes after being ingested on an empty stomach.

This is why carbohydrates are no longer classified based on their speed of absorption, but rather according their hyperglycemic potential (ability to increase the level of sugar in the bloodstream) as defined by the basic principles of the glycemic index. Michel Montignac discusses this subject in great detail in several of his works.
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What are "good" carbohydrates?

Good carbohydrates are foods that have a low glycemic index. They release moderate to low amounts of carbohydrates into the bloodstream and therefore provoke a reduced incidence of glycemia (sugar in the bloodstream) as well as low insulin secretion.

Good carbohydrates include all whole cereals, whole-grain rice and many legumes such as lentils, peas and beans.

Fruits and all green vegetables (leeks, cabbage, lettuce, string beans, etc.) that contain large amounts of fibre and have a low glycemic index are also considered good carbohydrates.
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What are "bad" carbohydrates?

Bad carbohydrates are foods that increase glycemia (blood sugar level) dramatically when ingested, or in other words, cause hyperglycemia. Large amounts of insulin are therefore secreted to counter this effect. Bad carbohydrates are all foods that have a glycemic index higher than 50. These include all types of refined sugar, bleached flour, white bread, white pasta, white rice, potatoes, corn, corn flake style cereals, popcorn, etc... The glycemic index table provides a list of mainstream foods that fall under this category. The industrial processing and packaging of certain foods can also contribute to raising their glycemic index.

Researchers are presently working to identify, develop and market low glycemic index foods. For example, the glycemic index of the potato varies according to the variety.
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Can the Montignac Method be used to gain weight?

The Montignac Method was not designed to help people gain weight. However, you can use the Montignac Method in combination with physical activities such as swimming or bodybuilding to increase your muscular mass.

The Montignac Method was not designed to help people gain weight. However, you can use the Montignac Method in combination with physical activities such as swimming or bodybuilding to increase your muscular mass.

The Montignac Method was not designed to help people gain weight. However, you can use the Montignac Method in combination with physical activities such as swimming or bodybuilding to increase your muscular mass.
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