Enough with the attacks on the Mediterranean diet: return to healthy food ‘made in Italy “. It’s the appeal that Roberto Ferrari, the first Italian head of the European Society of Cardiology, launched by Monaco of Bavaria at the opening of Congress annually.

This diet, known worldwide for its positive effects on health and its preventive effect, is increasingly left alone right in our country: six out of ten families have changed over the years their habits. In declining consumption of bread, fruit, vegetables and olive oil while increasing the consumption of fat and calories.

Cause of price increases? Perhaps, but not alone. This shows a recent survey of FAO in the last 45 years the Mediterranean diet was gradually abandoned precisely in places where originates. “A great pity - comments the professor Ferrari - because healthy eating is the most effective way to stay healthy.”

It’s the winning weapon of prevention ‘

In Italy it is estimated about 15 million hypertensive, 3 million to 4 million diabetics. A citizen on 5 presents cholesterol values too high. Just to improve the level of awareness of citizens on this issue is born in Italy the first observatory to the enhancement of the Mediterranean diet. “A permanent structure, with a home made available by the Region of Sicily, a partner in the project which will involve the most relevant disciplines,” continues Professor. Ferrari, which is of the Scientific Committee chairman.
In addition to cardiology, are also involved oncology and diabetes, but also the metabolic diseases and paediatrics. “Why this diet - insists Ferrari - is really the weapon winning for the prevention of diseases daughters so-called welfare.

The Centre, which will have a dedicated site (www.dietamediterraneaesalute.org), will be operational from mid-September.

THESE FOODS TO MAKE THE TABLE IN
The Mediterranean diet type is formed to 15% from protein, 60% from carbohydrates and 25% from fat.
There is no iron diet, but experts recommend using:

DAILY: whole cereals and tubers: bread and whole wheat pasta, rice, corn, etc.; pulses and green beans, peas, chickpeas etc.., And all types of fruit, pulp and shell, all the vegetables and vegetables; condiments: extra virgin olive oil, fresh herbs: basil, thyme, garlic, oregano etc..; whole milk or cow’s and goat cheese; wine.

THREE TIMES A WEEK: meat: predominantly white, and then poultry like chicken and turkey. Or rabbit, pork and veal; fish: Predominantly blue as anchovies, sardines, herring, aguglie, mackerel, spatulas, etc..; Eggs.

WITH LESS FREQUENCY: sweet, red meat.

From dispel the idea that pasta is a high-calorie food: are the condiments fats, which often are added in excessive quantities, to raise the caloric intake of pasta dish. In itself, however, this product, suited to form the backbone of a meal, provides about 350 calories per 100 grams, a perfectly reasonable if one considers that 80 grams of a good ration is only 280 calories.

As condiment is good rather avoid using excessive quantities of fat (butter, lard, margarine, etc..), Bacon, cheese, cream, instead giving preference to sauce and tomato in olive oil. There are few fried, remembering that olive oil was considered safer fat for frying.