To begin with, it is worth giving a historical explanation about the term Mediterranean Diet:
First scientific references to a Mediterranean diet are dated 1948 when Leland G. Allbaugh studied the lifestyle of the inhabitants of the island of Crete and, among other things, their diet compared to that of Greece and the U.S.. According to U.S. physiologist Ancel Keys, who led a study on heart disease, blood cholesterol and lifestyle of seven countries (Italy, Yugoslavia, Greece, Holland, Finland, USA and Japan) after World War II, contributed to its spread. Keys and his colleagues appreciated that the incidence of coronary heart disease was lower in rural areas of southern Europe and Japan. They suspected that there was a protective factor in the lifestyle, which they labelled as “Mediterranean way”. They described the lifestyle as “very physically active (by the low level of mechanization of their agriculture), frugal, and a predominant intake of plants and a reduced intake of animal products.” The further spread of the results assimilated the concept of “Mediterranean style” with that of “Mediterranean diet.” [1]
Well, if diaita, the ancient Greek word, from which the word “diet” derives, means balanced lifestyle, this is exactly what the Mediterranean diet is. It is much more than a nutritional regimen and the use of certain ingredients or recipes. It is fully involved in climate, geography, customs and lifestyle of each and every one of the peoples of the Mediterranean, which is expressed in a particular way, but under a common model of food and nutrition.
From simplicity and variety, it has turned out to be a complete and balanced combination of food based on fresh, local and seasonal products. And it has evolved, wisely welcoming and incorporating new foods and techniques as a result of the strategic geographical location and capacity of mixing and exchanging of Mediterranean peoples. Therefore, it has been and it still is an evolving, dynamic and vital cultural heritage.
Mediterranean diet is characterized by abundant plant foods such as bread, pasta, rice, vegetables, legumes, fruits and nuts; the use olive oil as the main source of fat; moderate consumption of fish, shellfish, poultry, milky products (yogurt, cheese) and eggs; consumption of small amounts of red meat and daily intake of wine, generally consumed at meals. Its importance in the individual’s health is not limited to the fact that the diet is a balanced, varied and a suitable macronutrient intake. To the benefits of its low content of saturated fatty acids and high content in monounsaturated and complex carbohydrates and fibre, the derivative of its richness in antioxidants must be added.
The first results of PREDIMED (Prevention with Mediterranean diet) have shown a greater reduction in systolic blood pressure, cholesterol and triglyceride levels and an increase of good cholesterol (HDL), after the intake of virgin olive oil and nuts, in just 3 months of consumption, with Spanish men and women with an average age of 68.
And when we speak about the ingredients in your diet we lack an essential spice added, perhaps a basic ingredient: sociability. Food in the Mediterranean, is not merely nutrients, we can say that it “summons.” The words of Plutarch in his ‘Parallel Lives’, illustrate with a simple perfection this reality: “Men are invited not to eat and drink but to eat and drink together.”
Source:
http://fdmed.org/dieta-mediterranea/que-es-la-dieta-mediterranea
