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Dine Out and Lose Weight: The French Way to Culinary "Savoir Vivre" | 
 enlarge | Author: Michel Montignac
Publisher: Montignac USA Inc
Category: Book
List Price: $19.95
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You Save: $19.94 (100%)
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Rating:  25 reviews
Sales Rank: 538156
Media: Paperback
Edition: 1st
Pages: 298
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 9 x 5.8 x 0.7
ISBN: 2906236179
Dewey Decimal Number: 613.25
EAN: 9782906236172
ASIN: 2906236179
Publication Date: June 1989
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Good condition, wear from reading and use. All pages are intact, and the cover is intact and has some creases. The spine has signs of wear and creases. This copy may include "From the library of" labels, stickers or stamps and be an ex-library copy.
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Amazon.com Review
The "nefariousness" of sugar, the goodness of wine, and the virtues of chocolate are all expounded upon in this longtime European bestseller. Keeping in mind the person "with an epicurean flair who is determined to stay fit without abandoning the culinary pleasures of life," author Michel Montignac advises a program of watching one's consumption of beer, bread, sugar ("it should be labeled with a skull and crossbones since it is a dangerous product when consumed in large amounts"), starchy foods, after-dinner drinks, sodas, milk, and fruit juices. Without counting calories, but simply avoiding his list of "bad" foods, Montignac says that weight loss is inevitable. There's a technical section at the back with charts of lipid biochemistry and a detailed explanation of the regulation of insulin secretion that will fascinate some but may make others' eyes glaze over. But for the most part, this book's filled with good news and painless dietary guidelines that will keep even a gourmet complaint-free.
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| Customer Reviews: Read 20 more reviews...
 Crave-free; Takes the Thinking Out of Dieting September 2, 2004
Diana F. Von Behren (Kenner, LA USA)
9 out of 9 found this review helpful
I purchased and read this book a few months ago and deliberately held back on my review so that I could test out the method to see if a) it really lived up to its claims as far as ease of use and b) I saw a sufficient enough change in my weight and eating cravings.
Happily, I am able to recommend this diet wholeheartedly. I have reduced my overall review by one star only because the book needs to be updated with regard to newer products such as soymilk and newer information regarding certain foods which supposedly is covered in later Montignac editions.
For the most part the format of the book is easy to follow and a breeze to read despite some highly technical information regarding the manner in which the body processes certain foods. The only disadvantage here is the lack of an index which makes refreshing one's mind regarding particular issues a nuisance.
The method itself is one of food combining achieved in two phases. Simply explained, while on Phase One, on does not combine grains or any other carbohydrates in the range of 15 to 50 on the glycemic index with fats or proteins. Any carb above 50 simply is not eaten. Montignac urges you to ingest this carbo meal in the AM so that the body has enough time during the day to burn said carbs. For lunch and dinner he suggests a fat/protein meal which pretty much follows the criteria of any of the popular low carb diets like Atkins and South Beach. Unlike Atkins and South Beach, Montignac stresses the eating of real food, similar to Will Clower's mandates in "the Fat Fallacy". Above all an abstinence from sugar is paramount.
After most of your weight is lost and your digestive hormones are back in sync, Montignac suggests phase 2 where a little mingling of fats with higher ranked carbs, sugar, wine and chocolate are allowed in moderation. His comments regarding chocolate, wine and exercise are extremely astute and a welcome change from the usual calorie burning scenario most diets are based on. Montignac swears that although beneficial in other ways, exercise does not help you lose weight---a fact to which I can relate and attest. He provides a wonderfully entertaining list of ailments and wine prescriptions of which any wine connoisseur would approve.
Bottom line: This diet works and works well. I have lost weight while eating delicious foods. Unlike other more popular diets, Montignac does not cut out any of the major food groups. You can have your bowl of oatmeal and eat your fruit and not worry about where that extra fiber is going to come from as you would on a low carb regime. Nothing is missed, if you crave crackers or yogurt, you certainly can eat them; you just rethink the time that you eat them. Somehow psychologically, this works very well for me. When I craved something, I just promised myself that I would eat it tomorrow in the AM. No problem unless you are craving sugar---and even this after a few inital days will subside. I can honestly say that I have not craved any snacks in between meals since I have begun this regime. During phase 1 there is no portion control, so while you are retraining your body there is no annoying measuring or hand analogies to make.
If you are intrigued by the French Paradox, this book may help you demystify it. For further reading, I recommend Will Clower's "The Fat Fallacy". a good adjunct that will help you understand the idea of moderation while spoiling yourself on only the best of food.
If any of this sounds familiar to you as in Somersizing or Sugar Busters, supposedly Montignac did it first and is sueing Suzanne Somers and the three doctors that wrote Sugarbusters. This is a good thing---if you are a product person and want to purchase some sugarfree condiments or mixes, these two other diets provide nice websites to accomodate you as Montignac's fare is only available in France and Quebec.
 This works! August 19, 2003
christen (Dallas, TX)
2 out of 2 found this review helpful
This book is worth it's weight in gold! I've gone from a women's 2X to a 12 in 5 months! And I'm not done yet! This plan has taught me how to eat! I'm 39 and I finally know how to eat! The only thing that worked before for me was Jenny Craig at $100+ per/week. And this is easier! And just the price of the book. This is a low-glycemic diet that also explains how to combine foods for optimal healthy results. And, bonus, steady weight loss is a result. F.Y.I. If you're interested in scientific data, there is a thorough section packed with this at the back of the book.
 Increasingly out of date June 14, 2003
5 out of 6 found this review helpful
Michel Montignac's book gives an overview of the Glycemic Index concept and how it can be applied to weight loss. There is no question that the GI is a powerful tool in healthy eating and in achieving weight loss. However, this book is simply out of date. For example, it states that normal refined pasta should not be eaten because it is high GI . . . wrong. It states that carrots are high GI . . . wrong. Both of these myths have been disproved by more comprehensive, modern research. If you want to fully understand this approach I highly recommend a brand new book, The New Glucose Revolution. It is absolutely up-to-date, and written by a world expert in the field Professor Jennie Brand-Miller.
Dine Out and Lose Weight;, Michel Montignac April 21, 2003
Marlette Louisin (Akron, OH United States)
0 out of 2 found this review helpful
A friend recommended this book to me. I found it to be just another "version" of the Adkins Diet. Very restrictive and unrealistic to a normal healthy lifestyle. If you're into the science of diet tnen this book will give you everything you ever wanted to know concerning this type of eating. Maybe others find eating only certain foods in combination with others a great way to live. Sorry, that's not for me!
A great weight loss method that works November 22, 2001
1 out of 1 found this review helpful
I read this book over two years ago, I lost about 50 pounds and have kept 40 of those pounds off. Other members of my family and several friends have tried this method, too, and it has worked great. He really focuses on good eating habits and how to keep to them even with a busy professional life-style. As an Investment Banker in New York, I know how hard it can be, but Montignac shows you how to do it.
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