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The Mediterranean Diet

 

The Mediterranean Diet, which was developed over the centuries and remained for the most part unvaried until the economic boom of the 1950s, represents the dietary pattern that is generally followed by populations bordering the Mediterranean Sea.
This diet consists primarily of an abundant intake of foods falling into the following categories.

  • Bread
  • Pasta
  • Vegetables
  • Salads
  • Legumes
  • Fresh Fruit
  • Dry Fruit

It is also characterized by a moderate intake of fish, white meat, dairy products, and eggs. Consumption of red meats is limited with respect to that found in other areas of the world.

Olive oil, which contains fats of a superior quality that are considered less damaging with respect to animal fats and healthy for the organism, is the principal fat.
The Mediterranean Diet contains then:

  • Foods low in saturated fatty acids;
  • Foods high in carbohydrates and fiber;
  • High levels of monounsaturated fatty acids (principally from olive oil).

 

 

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