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“The Mediterranean diet” and olive oil

More and more scientists lately praise the beneficial results of olive oil consumption on human health, something which leads the Americans as well as most Europeans to embrace the traditional “Mediterranean Diet”, as well as the notion that olive oil is the “good fat”. Olive oil was ranked by mistake in the same category as its polyunsaturated “brothers”. Polyunsaturated fats remain a better choice than animal fat, but they are less efficient than olive oil in reducing the levels of LDL, in the blood i.e. the “bad” cholesterol and maintaining the levels HDL, i.e. the “good” cholesterol.
Moreover, many scientists believe that the consumption of olive oil contributes to the reduction of cardiovascular diseases, a privilege enjoyed by the peoples of the Mediterranean.

Mediterranean cooking is undoubtedly tasteful. But according to the findings of research conducted for more than 30 years by the epidemiologist Ancel Keys, this diet more…

Diet pyramids and the Mediterranean diet

There has been a lot of talk in recent years about the Mediterranean diet and its benefits. This diet is essentially the Greek diet, for two reasons: a) because Greeks consume relatively more of its typical foods, such as olive oil, bread and vegetables (e.g. annual olive oil consumption in kilograms is: Greece 20, Spain 10, Italy 8), and b) because most statistical data correlating the Mediterranean diet to health refer to Greece.

The Mediterranean diet’s main characteristic is the high level of consumption of olive oil (which provides 30-40% of the Greek diet’s calories). It is olive oil that is responsible for this diet’s ability to protect against coronary disease more…

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