His method is aimed at people wishing to lose weight efficiently and lastingly, reduce risks of heart failure, and prevent diabetes.
Carbohydrate-rich foods are classified according to their glycemic index (GI), a ranking system for carbohydrates based on their effect on blood glucose levels after meals.
(Some kinds of pasta, such as "al dente" durum wheat spaghetti; some varieties of rice, such as long-grain basmati; whole grains; and foods rich in fiber, have a lower GI.)
The pleasure of food and the feeling of fullness are key concepts in the Method as they are believed to help dieters stick to the rules in the long term and not go on a binge.
It has been argued that Montignac confuses the direction of causality between obesity and hyperinsulinemia and that the weight loss is simply due to the hypocaloric character of the diet.
[1][2] Kathleen Melanson and Johanna Dwyer in the Handbook of Obesity Treatment have noted that: Another part of the Montignac plan is based on the GI, listing "bad" and "good" carbohydrates.
[7][8] Montignac sold 15 million books about his diet, and his method has been made famous by the celebrities who adopted it, including Gérard Depardieu and others.