What is Mediterranean cuisine?
The term Mediterranean cuisine is colloquially often used in cookbooks and as a generic term for the various national cuisines of the Mediterranean region. Although these kitchens have some elements in common, such as the frequent use of olive oil, Mediterranean herbs and garlic, differ partially but significantly. Therefore, there is strictly speaking no Mediterranean cuisine, in this term is primarily a keyword.
At the request of Spain, Greece, Italy and Morocco, the Mediterranean cuisine of the UNESCO was taken in November 2010 in the Masterpieces of the Oral and Intangible Heritage of Humanity. 2013, the entry to the countries of Croatia, Portugal and Cyprus has been extended.
As basic elements of the national cuisines of the Mediterranean region are:
-Olive oil and olives
-Fresh vegetables such as tomatoes, eggplant, peppers, zucchini
-Garlic, leek, onion
-Fish and Seafood
-Herbs and spices such as thyme, rosemary, coriander, sage, fennel, cumin, anise, oregano and basil
-White bread, pasta and rice
-In some countries enjoy regular red wine for dinner
Since several medical studies have a lower number of cases of cardiovascular disease, high blood pressure and obesity, as well as a trend towards higher life expectancy than in Northern Europe and the United States found among residents of the Mediterranean countries, a connection with the food in these countries was made ... In addition, the Peripheral Arterial occlusive disease can be prevented by the Mediterranean diet. Cancer in people at high genetic risk of developing diabetes, the Mediterranean diet can not make up the entire additional risk again though, but blood glucose and lipid levels may be at least partially stabilized. Also, the increased risk of stroke disappears when following the Mediterranean diet. That was the reason to develop dietary recommendations, which have become known as the Mediterranean diet. These recommendations, however, deviate from the actual eating habits of the Mediterranean countries in some cases significantly from the recipes included, for example, tend to be much less fat than the traditional food of the region.
Even in the development of diabetes, the Mediterranean diet should have a protective effect. The protective effect is also given if no caloric restrictions and no active movement program are met.