The Mediterranean diet.
The villagers of southern Italy rarely suffer from obesity, atherosclerosis, diabetes and high blood pressure. For this they must thank their system of power that people in other countries have called Mediterranean diet.
The term “Mediterranean diet» (Mediterranean diet) introduced the American nutritionist Keys Ensel (Ancel Keys). He noted that the people of southern Italy, as opposed to the population of North and Central Europe are much less susceptible to “diseases of affluence” – obesity, atherosclerosis, diabetes and high blood pressure. The doctor suggested that this is due to the peculiarities of the power of southerners, and brought a surprising pattern: the more the diet is different from the Mediterranean “model”, the higher the level of such diseases.
The peak of popularity of the Mediterranean diet in the United States fell by 60 years of the last century. But until now, many nutritionists consider it the best, most perfect model of proper nutrition.
“Follow the Mediterranean diet! It is optimal, as created by nature itself and tested for centuries “- confidently declares an Italian doctor Andrea Gisel, a member of the National Research Institute of Nutrition in Rome (INRAN) and the author of popular books on the Apennines on healthy eating.
It does not prohibit, and recommends
First and foremost, unlike the Mediterranean diet from all the others is that it does not prohibit, but merely recommends to eat certain foods: more useful vegetable fats and dietary fiber, preventing the formation of free radicals and the emergence of so-called “oxidized” stress – the main cause of aging.
The basic products of the Mediterranean diet
For the Mediterranean diet is characterized by eating large amounts of grain, vegetables, fruit and vegetables. Products of animal origin (mainly – cheese, eggs, fish) should also be included in the daily diet, but in smaller quantities. The most important thing – food should be moderate and balanced.
By following this diet, a person gets most of the energy it requires, from crops and their products – no matter whether it is pasta in Italy, in Greece, bread, couscous in North Africa or maize in Spain.
Every day should be present at our table:
- Fruits and herbs
- Grain, corn, millet
- Milk, yogurt, cheese
- Beef or lamb, sea fish
- Olive oil
Every day, at least one product of each group must be in our table.