In July '06, we finally went to work on our too-large waistlines. We learned about the guidelines suggested by Michel Montignac for food combinations. The theory is based on food-insulin stimulation and the how carbohydrates, proteins, and fats are metabolised. The guidelines are to avoid those foods in the first column (except for special treats) and use ingredients from either column A or column B, and combine them only with those in column C.
In July, 2006, we decided initially to give this a go for 6 weeks or so to see how it worked for us. It rather quickly had some desired results. We found that, mostly we don't eat different foods but instead changed the way we combine them together in each meal or snack. We had to give up a few favorites like macaroni and cheese, etc., but the results have been worth it so we're sticking with it - albeit allowing ourselves a few deviations as seem warranted.
|Category||Avoid||Group A (Legumes, nuts and grains)||Group B (Animal protein and fat)||Group C (eat as much as you want of these)|
Carrots (raw) Mushrooms Cabbage
Green leafy veggies Leeks
|Dairy||Butter for cooking||Butter
White rice (ex Basmati) Sugar
|Jam without sugar Marmalade without sugar Fructose||
|Fruits (fresh or dry)|
Here are some tips we used to make menu changes:
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