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The French Diet: Why French Women Don't Get Fatby Michel Montignac
Synopses & Reviews
The French have the lowest average body weight per capita in the western world, and yet they eat famously well. Montignac explains in The French Diet that this not only has to do with which foods the French choose to eat, but their quality, freshness, and most importantly, the way that they are combined. Although the book is based on the concept of glycemic index (GI), which other diet books discuss, The French Diet is the only book that provides the net GI values of combined foods. Already a phenomenon for years in Europe, Montignac's dieting methods have been helpful to tens of thousands of people around the world who have achieved impressive and long-lasting results and reduced their risk of developing cardiovascular disease. The diet has also found a celebrity following among devotees like singer Kylie Minogue and fashion designer Christian Lacroix.
Written for a variety of readers--from those who dine out frequently to yo-yo dieters to those who don't want to give up wine or "the good life" but who do want to lose weight--"The French Diet" reveals the secret to living, eating, and looking like the French. This deprivation-free diet features recipes for mouthwatering entres and decadent desserts--as well as an easy-to-follow maintenance plan.
About the Author
World-renowned diet guru and scientist Michel Montignac was born in southern France. A daily diet of fattening business lunches while working for a large pharmaceutical firm led him to study nutrition. After years of rigorous study of metabolism, he developed a unique diet plan which enabled him to lose 35 pounds in 3 months. Through his ground-breaking work (that has since been corroborated by research conducted at Harvard University), he developed his diet, based on glycemic index, into "The Montignac Method." Montignac self-published his first book, Eat Yourself Slim, which went on to become an international bestseller. He has since published 8 books which are available in 42 countries and in 25 languages. He has also adapted the diet for use in catering and restaurants.
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