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The secret to eating well and losing weight
19 July 2005
Ahhhh... the Summertime!
Walks on the beach... ice creams... trips to the country... cream teas... a nice refreshing pint of cider... fish and chips on the pier...
... and more inches round the waistline.
Well folks, MY waistline at any rate.
I never really was a fan of the elasticated waistband, but now I'm beginning to see the advantages.
Why is it that weight is just so hard to shift as you get older?
All right, I guess I know the answer to that.
But I think I may have come across a revolutionary method that could help me reach my ideal weight without starving myself to death.
And more importantly, without cutting out the occasional little treat that makes life such a pleasure.
It's called The Montignac Method, and if you're at all interested in diets, then chances are you're way ahead of me on this one.
This diet (I hate that word) is a scientifically recognised method to eat heartily and still lose weight. Better still, this diet... or should I say eating plan... helps prevent cardiovascular diseases, restore maximum
vitality - and insists that food should be enjoyed and eaten in good company!
It was devised by Michel Montignac, clearly a man after our own hearts.
And I have permission to publish some of his amazing discoveries right here today, you lucky people!
So without further ado, I'll hand you over to Monsieur Montignac himself...
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The Montignac Slimming Sensation by Michel Montignac
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How three square meals a day can help you lose weight and fight disease!
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When you get up in the morning, your stomach has probably been empty for eight or nine hours. Your body is literally crying out for food, yet most of us get up, wash, kiss the kids goodbye and rush out of the door.
You may think you're not hungry, but if this is the case, it simply means you ate too late the previous night. This is a vicious circle that means you'll always tend to eat at the wrong times of the day, unless, dear reader, you try to break this harmful habit.
So today, try eating your evening meal earlier, and eat a tiny bit less of it. Stop thinking it's the main meal, and just tell yourself that you're merely topping up your energy for the last few hours before you go to sleep.
Then get ready to feast in the morning!
Tomorrow, get up fifteen minutes earlier. [It sounds hard, and IS hard, but if you get into the habit you really do feel great - Ray] and take longer over breakfast.
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First off - vitamins.
Lack of vitamins plays an important role in the development of fatigue. This applies mainly to the vitamin B group and vitamin C. And the best way to get more of them in your body is through food.
To get all the vitamin B you need, just take some dried brewer's yeast (you can get this in health food shops and some supermarkets). It's completely natural, and not only combats fatigue, but also strengthens nails and makes hair healthier.
Vitamin C is easy - try grapefruit or lemon juice or kiwi fruit. Of course, if you love orange juice, don't deny yourself - but a kiwi fruit contains five times the amount of vitamin C in an orange.
Take the time to squeeze the juice freshly yourself and drink it immediately as any delay will cause a loss of vitamins.[Maybe you should try the juicer I bought... it's fantastic! - Ray].
Now then - after this, there are many types of breakfast you can have to help your body rev up for the day, to start losing weight, and to perform one other vital function...
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Why it's time to give your pancreas a break
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Without knowing it, you've most probably given your pancreas a pretty hard time over the years. Well, now it's time to let it have a breather.
So, tomorrow, try and have some 100% wholegrain bread or toast (as much as you like), with sugar-free jam, some low-fat yoghurt, any wholegrain cereal you like, and a cup of tea or coffee.
One little sacrifice you should try and make - have decaffinated coffee. This isn't a rule you have to follow throughout the plan, but as you're getting started, try and give the caffeine a rest.
So, that's one breakfast you can try. But if that doesn't take your fancy on a particular day, then here's another one you can eat without guilt...
Eggs (scrambled, boiled, fried or omelette), bacon, chipolatas, ham and cheese. You can even have full fat milk in your tea if you want!
But there's a catch...
If you opt for this, then you must have a low-fat lunch, based on 'good' carbohydrates - like fresh vegetables.
But with these breakfasts, as with all the Montignac meals, there's no need to calorie count or feel hungry. Just by changing your habits at breakfast, you can do an awful lot to lose weight and feel healthier in
days!
Bon apetit!
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Thanks Michel for that insight into this fascinating area.
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It's been called 'the slimming sensation'. Corny, but I'm going to give it a try...
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The Montignac diet insists you CAN lose weight through eating... but all of the foods you have MUST have one thing in common - they must have a low glycaemic index.
It's a bit too complex to go into today, but if you want to find out more about the Montignac diet, just click on the link below and you'll be whisked away to a page with loads more information.
Montignac Sensation
14 million people have followed the Montignac diet... surely they can't all be wrong?
And just in case you want to try more of the diet, here's a dinner recipe that sounds great (it even has alcohol!):
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Invite your friends round for dinner and tell them you're helping their health!
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GRILLED SEA BASS WITH FENNEL FLAMED WITH PASTIS
SERVES 4/5
1 sea bass (1.5-2kg).
fennel stalks.
olive oil.
3 cloves of garlic - crushed.
0.5 glass of pastis (pernod).
salt, freshly ground pepper, cayenne.
3 lemons.
Have the fish cleaned and descaled by the fishmonger.
Make a marinade with the olive oil, garlic, salt, pepper and cayenne.
Brush liberally in the body cavity and fill completely with fennel stalks.
Place some more fennel stalks on the bottom of the roasting tin and lay the fish on top. Brush the fish liberally with the marinade.
Put the fish under the grill for 15 to 20 minutes. Allow to char. Turn, brush with the marinade again and cook for a further 15 to 20 minutes.
Transfer the fish to a serving dish and remove the fennel stalks.
Flambe with the pastis.
Voila!
This is an ideal recipe for a barbecue.
Ahhhh... the Summertime!
Till next time,
Ray Collins
The Good Life Letter
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