The Mediterranean Diet - as a scientifically endorsed diet - was
born in the 1950's in the United States, following several comparative
studies on the eating habits of people living in different parts of the
world.
The conclusion of these studies is clear:
The traditional culinary rules prevailing in the Mediterranean are ideal for our health, both for the use of quality food (fresh and not preserved) and also for the proportion of their consumption. The Mediterranean cuisine favours the low-calorie ingredients (pasta, cereals, vegetables, etc.) and classifies the hyper-caloric foods (meat, fats, etc.) as complementary and to be eaten moderately. Moreover the diet is quite easy to adopt as it offers a variety of flavours and doesn't impose food restrictions.
Ancel B. Keys, an American doctor famous for his studies on the relationship between cholesterol and heart disease, became the first and greatest advocate of the Mediterranean diet. According to him the diet is an ideal system to ensure a healthy body.
The Mediterranean cuisine is based on a variety of products eaten in balanced proportions, which is in contrast to what happens in today's modern world.
One famous Italian chef once said of the diet "the diversity unites us and equally separates us." Besides the use of olive oil as the main condiment, diversity is the common denominator of the cuisines of the Mediterranean and there are few other cuisines that use a greater variety of foods. The grains, especially wheat, are a product shared by Mediterranean populations, as well as vegetables and legumes. Fresh and dried fruits also play an important role in the kitchen. Meat, especially beef, occupies second place together with dairy products. Fish and seafood however, play an important role on the menu of a Mediterranean diet.
From the point of view of geography and culture, we can distinguish three main areas:
The conclusion of these studies is clear:
The traditional culinary rules prevailing in the Mediterranean are ideal for our health, both for the use of quality food (fresh and not preserved) and also for the proportion of their consumption. The Mediterranean cuisine favours the low-calorie ingredients (pasta, cereals, vegetables, etc.) and classifies the hyper-caloric foods (meat, fats, etc.) as complementary and to be eaten moderately. Moreover the diet is quite easy to adopt as it offers a variety of flavours and doesn't impose food restrictions.
Ancel B. Keys, an American doctor famous for his studies on the relationship between cholesterol and heart disease, became the first and greatest advocate of the Mediterranean diet. According to him the diet is an ideal system to ensure a healthy body.
The Mediterranean cuisine is based on a variety of products eaten in balanced proportions, which is in contrast to what happens in today's modern world.
One famous Italian chef once said of the diet "the diversity unites us and equally separates us." Besides the use of olive oil as the main condiment, diversity is the common denominator of the cuisines of the Mediterranean and there are few other cuisines that use a greater variety of foods. The grains, especially wheat, are a product shared by Mediterranean populations, as well as vegetables and legumes. Fresh and dried fruits also play an important role in the kitchen. Meat, especially beef, occupies second place together with dairy products. Fish and seafood however, play an important role on the menu of a Mediterranean diet.
From the point of view of geography and culture, we can distinguish three main areas:
- The western Mediterranean area goes from Portugal, a country overlooking the Atlantic but with a fully Mediterranean cuisine, to Italy. In these countries there are differences between the regions bordering the Mediterranean and the inland, which is more influenced by central European cuisine.
- The eastern Mediterranean area is a mixture of countries with different cultures. Slovenia, Greece and the area of the Middle East (Israel, Syria and Lebanon) are just some of them.
- The southern Mediterranean area includes countries like Egypt, Libya, Tunisia, Algeria and Morocco which have a common denominator in the religion of Islam.
In my site Italian Master Chef, I explain why extra virgin olive oil is the King of the Mediterranean diet.
Extra Virgin Olive Oil compensates for the low energy content of the
rest of the food in the diet. It can be eaten in abundance thanks to the
fact that its composition, unlike other fats, not only is beneficial to
our health, but helps to keep the cholesterol under control.
Article Source:
http://EzineArticles.com/?expert=Fernando_Saitta
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