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      Mediterranean Cuisine Article
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The Mediterranean Diet Full Flavored Foods
You Lose Weight

by Allison Preston

Copyright 2005

For everyone who’s been on a diet themselves or knows someone

who’s been on a diet, you know how bland the food can be

sometimes. With foods like rice cakes it’s no secret why you

lose weight, if the foods taste like carboard.

For everyone who’s had this experience there is hope. You

should look at the Mediterranean Diet. The Mediterranean Diet

isn’t a new fad or quick loss weight scheme, in fact it’s been

around for over 40 years. However it’s taken science that long

to fugure out what it was and why it works. The Mediterranean

is a diverse region that is made up of 16 countries along the

Mediterranean Sea. Countries like France, Spain, Italy and

Greece have diverse and different cultures. While the foods are

different on a nutritionally level they share many similarities.

They contain lots of fresh fruits and vegetables. Wine is

consumed in moderate amounts daily. Eggs are consumed in

moderate amounts, and foods like poultry, fish and dairy are

consumed on a limited basis.

However as many nutritionists and scientists are discovering

one of the keys to the Mediterranean Diet is the oils. Plant

based oils are extensively used throughout the region, with

olive oil being the most popular. Olive oil is a

monounsaturated fat, which means it’s good for the body and

does things like lower your cholesterol. Do to the rich fats in

the foods and those used in the cooking the foods of the region

are known for the full rich textures and flavors that they

have. In fact it’s these fats which give the foods a luxurious

“mouth feel”. However eating foods rich in fats is not without

some sacrifices, as fats have more than double the amount of

calories of similarly sized portions of protein or

carbohydrates. Learning to manage and control your portions is

a key aspect of anybody who wants to follow the Mediterranean


© Copyright, all Rights Reserved.

About The Author: This article was written by Allison Preston

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