How the Mediterranean Diet Works
By Mike Spitalieri, published Jun 12, 2005
Published Content: 11 Total Views: 10,000 Favorited By: 0 CPs
The USDA has long been telling us that lowering total fat intake andabiding the sacred four essential food groups will result in better health and weight loss. Well, there’s something that they haven’t been telling us. There is more than one type of fat; some types of fats can be healthy in moderation, and often higher levels of bad fats and cholesterols are found in the daily groupings.
The Mediterranean diet emerged from the Seven Countries Study conducted by Ancel Keys in the 1960’s. Keys found that Greeks whose diet is mostly founded on plants of the region had the lowest rates of chronic illness such as heart disease and cancer, and the highest life expectancy in the world. What were these Greeks eating you ask? Simple. The arid climate provided large amounts of vegetation for a diet that is largely plant based including, fruits, dark green vegetables, beans, legumes and nuts. Olive and sesame oil are also a staples of the region, as well as decreased intake of animal meats and dairy which would go sour easily in high temperatures. Moderate to high intake of fish is also recommended.
The Mediterranean diet emerged from the Seven Countries Study conducted by Ancel Keys in the 1960’s. Keys found that Greeks whose diet is mostly founded on plants of the region had the lowest rates of chronic illness such as heart disease and cancer, and the highest life expectancy in the world. What were these Greeks eating you ask? Simple. The arid climate provided large amounts of vegetation for a diet that is largely plant based including, fruits, dark green vegetables, beans, legumes and nuts. Olive and sesame oil are also a staples of the region, as well as decreased intake of animal meats and dairy which would go sour easily in high temperatures. Moderate to high intake of fish is also recommended.
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