Hi to all !
Me too - a montignac new comer.
I have started it 2 weeks ago and have lost 0.5 kilo. I am from Israel, therefore I use the metric system...
I am also, like others here a little "lost in translation"...

Does any one know about nuts? I am nuts on nuts and don't know where to fit them in. Protein + fat? after a nice steak as the last dish?
What about the tomato sauce with the Spagetti? In the book it says that it's OK - but not too much. What Does that mean? do I need to cook the tomatoes myself or can I get a ready made tomato paste (with out added sugars)?


I was on the "addicted to carbs" - the diet with the daily happy hour, and succeeded to loose 10 kg. I felt great and I kept that diet for 1.5 years. When I got back to the normal eating, I gained 15 additional kg !
I was afraid to go once again on this same kind of regime, so I found about the montignac, which I find (at this stage) conceptually easier for me to do. It has the carbs, (and the ones that I like) and still it's supposed to be a diet. I hope that I get all the info i need to correct my "misshaps"

all the best to all you dieters,
Mixal

Hi Mixal, Eat nuts such as almonds, hazlenuts (avoid peanuts as they are high in saturated fat) as a snack between lunch and dinner but be careful not to eat too many. In answer to the tomato sauce why not try making your own once - you will be hooked as it is so much nicer and so easy. Simply put them into just boiled water for a minute or two, then put them into cold water. Peel off the skins and chop them up. I leave in all the seeds but you may want to remove them. In a tiny bit of olive oil (keep fat low because pasta has higher GI) fry the tomato with some onion, peppers until soft and then blend it altogether and pour over you pasta or vegetables. Tomatoes have low GI so I don't think you have to worry too much about quantity of the sauce but I would be careful about the quantity of pasta and make sure it is cooked al dente - don't over cook it.
Nice to make contact with someone