The Mediterranean Diet

The Mediterranean Diet originates from the eating habits of the people in the Mediterranean part of the world. Every country that borders the Mediterranean Sea offers a variation of this diet. Differences in culture, ethnic background, religion and agricultural production between the Mediterranean countries create the differences in each country's diet. At the same time, each diet offers characteristics that are common to all of the Mediterranean countries.

The Mediterranean Diet involves a high consumption of fruits, vegetables, nuts, beans, seeds, bread, and various cereals. Traditionally, fruits and vegetables that are used in this diet are grown locally in different parts of the region. The fruits and vegetables of the mediterranean have within them many essential vitamins and minerals, as well as antioxidants that are crucial for good health. This produce is often consumed raw, which allows for maximum nutrient absorbtion by the body.

The diet's first and foremost source of fat is monounsaturated fat. Olive oil is a monounsaturated fat and is rich in antioxidants, including vitamin E. Olive oil is used in the diet instead of butter, margarine, and other fats. It's uses include the preparation of tomato sauces, salads, vegetable dishes, and the frying of some delicious fish.

The meat of choice in the Mediterranean diet is in fact fish, and plenty of it up to twice a week (as much as you can eat depending on your colesterol). The diet encourages little to no intake of poultry and red meat. The oily fish making up part of the diet includes salmon, mackeral, tuna, sardines, trout and herring (it should be noted that fish which contain elevated amounts of mercury should be consumed only in small amounts). Oily fish are a great source of omega-3 fatty acids, and are very good for your heart.