Cretan mediterranean-style diet
Unsourced material may be challenged and removed. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The core of the Cretan cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. Dietary factors may be only part of the reason for health benefits gained by certain Mediterranean cultures. Fresh fruit and dried fruits, pulses, endemic wild herbs and aromatic plants, and rough cereals, whose cultivation was favored by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period. The Mediterranean diet often is cited as beneficial for being low in saturated fat and high in monounsaturated fat and dietary fiber. Still today the name of the diet is not consensual among Portuguese gastronomists. ( Learn how and when to remove these template messages ). Poultry and fish were consumed on a weekly basis in moderate quantities, whereas red meat was consumed only a few times a month. High intakes of extra virgin olive oil (as the principal source of fat), vegetables (including leafy green vegetables), fresh fruits (consumed as desserts or snacks), cereals (mostly wholegrains), nuts and legumes. This article is about the dietary recommendation that became popular in the 1990s. Moderate intakes of fish (especially marine blue species), seafood, poultry, dairy products (principally cheese and yogurt) and red wine (with the exception of Muslim populations). The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily used animal fat. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
Low intakes of eggs, red meat, processed meat and sweets. The Mediterranean diet is based on what from the point of view of mainstream nutrition is considered a paradox: although the people living in Mediterranean countries tend to consume relatively high amounts of fat, they have far lower rates of cardiovascular disease than in countries like the United States, where similar levels of fat consumption are found. Many factors have contributed to the development of gluten-related pathology, starting with the worldwide spread of the Mediterranean diet, which is based on a high intake of gluten-containing foods. Please help improve this article by adding citations to reliable sources. Please help improve it or discuss these issues on the talk page. (April 2010) ( Learn how and when to remove this template message ). Consider associating this request with a WikiProject. (April 2010). For food of the areas around the Mediterranean Sea, see Mediterranean cuisine. Dairy products were consumed on a daily basis in low to moderate quantities. One of the main explanations is thought to be the health effects of olive oil included in the Mediterranean diet. Please add a reason or a talk parameter to this template to explain the issue with the article. This article needs attention from an expert on the subject.
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