Diet and nutrition
As studies have shown, it is not the quantity of fat, but its quality, that makes the real difference in a diet. Olive oil, the main source of fat in the Mediterranean diet, is the only fat that derives from a fruit, and this gives it its peculiar characteristics. The “Extra Virgin” variety contains mainly oleic acid and it has an optimal balance between monounsaturated and polyunsaturated fatty acids. These characteristics give to Extra Virgin Olive Oil a wide range of positive effects for the human organism. Moreover the polyphenols in olive oil have a high antioxidant activity, fighting the oxidative stress caused by free radicals, a cause of ageing and diseases. To learn more about the positive effects of olive oil visit the web pages of the “Fondazione Dieta Mediterranea”.
Pasta and bakery products
Bread is the cornerstone of civilization. By virtue of its nutritional characteristics, ease of use of the raw materials needed for its preparation, and moderate price it is one of the staples of the diet. From frise to taralli, from sfoglie to crackers, 1001 tastes, all strictly Mediterranean.
Wine is the historic beverage of the Mediterranean region. Hippocrates used to prescribe wine in the IV century B.C. as a cure for wounds and for its nutrient, diuretic, and antipyretic characteristics. Due to the presence of flavonoids and polyphenols red wine reduces the oxidation of lipoproteins, thus contrasting one of the main factors in the etiology of atherosclerosis. Moreover alcohol increases the High Density Lipoproteins (HDL), that help reduce the risks related to high cholesterol levels. To learn more about the effects of wine and its characteristics visit the web pages of the “Fondazione Dieta Mediterranea”.