A dietary plan developed by French author Michel Montignac, based on the idea that carbohydrates should not be eaten together with fats or proteins in the same meal. The diet distinguishes good and bad carbohydrates by their glycaemic effect, favouring whole grains, legumes, and vegetables while restricting refined starches and sugars, and it separates food groups across meals. Though popular in France in the 1990s, its central claim about food combining lacks scientific support: the body digests mixed meals perfectly well. Any weight loss on the plan likely comes from reduced overall intake and better carbohydrate choices rather than the combining rules themselves.