Mediterranean cuisine - combines the cuisines of the countries of the Mediterranean region . Although there are elements common to all cuisines, such as the use of olive oil , herbs and garlic , the gastronomic traditions of different countries are significantly different from each other, so the "Mediterranean cuisine" is only a collective concept, and not a separate kitchen.
Content
- 1 Typical Products
- 2 Mediterranean diet
- 3 See also
- 4 notes
- 5 Literature
Typical Products
- Olive oil and olives
- Fresh vegetables: tomatoes , eggplant , bell pepper , zucchini
- Garlic , onion
- Fish and seafood
- Greens, for example, thyme , rosemary , oregano and basil
- White bread , pasta and rice
- In some countries, regular consumption of red wine
Mediterranean Diet
In the 1950s, Anselom and Margaret Kay coined the term “ Mediterranean diet ”. Multiple medical studies have shown that residents of the Mediterranean countries are less at risk of cardiovascular disease [1] , less likely to suffer from overweight , high blood pressure , and diabetes . A Mediterranean diet also reduces the risk of Alzheimer's disease . This is due primarily to the abundant consumption of fresh vegetables and fruits, dishes from cereals and a moderate amount of meat and fish (fats enter the body mainly from olive oil).
Mediterranean diet:
- 60% carbohydrates ( bread , pasta )
- 30% fat (mainly olive oil )
- 10% protein ( meat , fish , beans , peas , beans )
See also
- Resveratrol
- French paradox
Notes
Literature
- António José Marques da Silva, La diète méditerranéenne. Discours et pratiques alimentaires en Méditerranée (vol. 2), L'Harmattan, Paris, 2015 ISBN 978-2-343-06151-1 . see extract