No surprises here! The new Montignac diet advocates what nutritionists have been harping on about for years; less fast sugars, more slow sugars - good for losing weight as well as for general health. Concentrated sugars are banished in favour of foods with a low glycemic index (this tells you the ability of foods to release insulin), in order to manage the body’s insulin production.

It works in two stages:
1. Cut out all sugars (except fructose, naturally present in fruit and honey), foods with a high glycemic index (slow sugars like fructose cause insulin to be released gradually without disturbing blood sugar levels, and are therefore described as having a low glycemic index), and combinations of ‘animal proteins and starchy foods’ or ‘proteins and carbohydrates’ until target weight is reached.
2. For life: ban concentrated sugars, drink alcohol in moderation.

The weight loss phase is about choosing your protein and fat carefully, opting for lean meat and fish and not eating too much dairy, while carbohydrates are restricted to those with a GI of 35 or lower. You should eat balanced meals which won't create a great rise in your blood sugar levels - so processed food are a no-no!

The Stabilising phase allows you to reintroduce carbohydrates to your diet, allowing you to gage how much you can eat without putting the weight back on.

The variety of foods allowed in this diet means there's less chance of getting bored and falling off the wagon. Food should be easier to digest and rich in fibre and proteins. Most people see an initially rapid weight loss during the first two weeks.

It might get boring in the long term and there's always a risk of a yo-yo effect. Cutting down too much on animal proteins can cause fatigue, and in extreme cases, deterioration of muscle mass and irritated intestines resulting in too much fibre. There's also a slight risk of too much saturated fat (unlimited proteins and fats) which is bad for your heart.

Sharon Stone