UNESCO in 2013 included the Mediterranean diet on the Representative List of the Intangible Cultural Heritage of Humanity
The Mediterranean diet is in fact considered an intangible asset that, in the countries of Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal has brought together skills, rituals, ways of cultivation, fishing, breeding, preparation and conservation of foods that represent a true sustainable and healthy lifestyle.
We can affirm that the Mediterranean diet represents a fundamental element of the cultural identity of these peoples.
In the ’50s the American scientist Ancel Keys, who lived for many years in Italy, related the welfare of a detemone population with the type of food followed.
The food model studied by the American scientist was that followed in Italy or in the island of Crete. A healthy, differentiated and balanced diet, based on bread, pasta, fruit, vegetables, legumes, wine, cereals, extra-virgin olive oil, fish (mostly blue) and with a reduced consumption of meat (white), according to the Keys’ study was crucial to the well-being of those people. Thus the term “Mediterranean Diet” is born a balanced and diversified diet that mainly uses foods of vegetable origin that are prepared according to the methods that are handed down over time.
The Mediterranean diet has been established, plays a fundamental role in the reduction of cardiovascular and gastrointestinal disorders, and in those of chronic degenerative diseases such as Parkinson’s or Alzheimer’s disease.
The Mediterranean diet uses a scheme known as the Food Pyramid where the foods to be consumed is defined and how often they are weekly.
Some foods must be present in our diet every day: seasonal fruits and vegetables, olive oil, cheese, milk, and yogurt but also pasta, rice, bread, cereals and potatoes.
Some foods, however, such as fish, eggs and white meat, must be consumed less frequently, maximum twice a week. Red meat and desserts are instead foods to eat yet memo.
Naturally, the healthy physical activity must not be lacking in order to obtain lasting and important benefits.
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