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The Mediterranean diet is a modern nutritional recommendation originally inspired by the traditional dietary patterns of Greece, Spain, Italy and Morocco. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products.
On December 4, 2013, UNESCO recognized, during its meeting in Baku, this diet pattern as an Intangible Cultural Heritage of Spain, Morocco, Italy, Greece, Portugal, Cyprus and Croatia.
Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. In both North Africa and the Middle East, sheep’s tail fat and rendered butter (samna) are the traditional staple fats, with some exceptions. Indeed, one researcher concludes: “It appears that currently there is insufficient material to give a proper definition of what the Mediterranean diet is or was in terms of well defined chemical compounds or even in terms of foods…. The all embracing term ‘Mediterranean diet’ should not be used in scientific literature….
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link : http://en.wikipedia.org/wiki/Mediterranean_diet
Pinterest : http://es.pinterest.com/mediterraneans/
link : http://youtu.be/V780Uz5zB-o