Mediterranean diet

Mediterranean diet Based on the national kitchen of the residents of the Mediterranean. This is the perfect example of a properly balanced nutrition. By and large, it is not even a diet, but rather, a new image or lifestyle. I want to immediately warn women who will be interested in it: to lose weight quickly. The diet is more suitable for those who want to either correct the figure, or save it and health for long-to-many years. That’s what the Mediterranean diet can accurately teach – it is how it is to eat. Due to those products that are part of the cuisine of the peoples of the Mediterranean, you can rejuvenate and improve the body, make the skin elastic, improve vision, reduce blood cholesterol and keep the cardiovascular system in perfect condition.

Secrets of this diet Very simple and available:
we remove fatty dairy products, starch, extra animal fats and focus your diet on the most ordinary vegetables, fruits, fresh fruit juices and summer gifts, and, without refusing meat.

Principles of Mediterranean diet
Breakfast. For several millennia, the inhabitants of the Mediterranean have developed their approach to the daily diet, and very correct: in the morning – augloous food, in the evening – protein. Such a diet is that over the whole day, the flour has time to learn-smiling, and energy is to pass, that is, bread, pellets and pita, which the Mediterranean residents prefer to eat in the morning at breakfast, are not postponed in the form of unnecessary kilograms on the waist and hips. Honey or homemade jam is served to bread.

Mediterranean diet

Lunch and dinner. As a rule, vegetables are served for lunch, homemade pasta (noodles) or rice. Vegetables eaten and raw, and stewed, in general – always, everywhere and in any form. For the Mediterranean diet, the norm per person is considered a kilogram of vegetables per day. In addition to potatoes, it can be any vegetables: all varieties of cabbage, pepper, tomatoes, eggplants, leeks, carrots, zucchini, olives and olives. Without the latter in Mediterranean cuisine, no dish costs. Nutritionists argue that olives (and green and black) are rich in vitamins A, C, E and contain very useful vegetable fats, sugar, proteins and pectins. Do not forget about garlic and greens: Mayran, Estragon, Basil, Celery, Parsley, Dill, Kinz and T. D.

The Mediterranean Sea is rich in all kinds Seafood, Therefore, it is not surprising that fish dishes The inhabitants of this region eat four or five times a week. You can infinity to list the types of seafood and fish, but sardines, mackerel, trout, tuna, lobsters, squid, mussels and scallops make up the daily diet of the Spaniards, Italians, Greeks, and T. D. Fish dishes here are very careful, never spoil the marine gifts to flour, eggs or more
Fat. Fish is prepared on the grill with a very small amount of olive oil or stewed with tomatoes; Fish soup boils, adding such vegetables like zucchi zucchi-nor, tomatoes, leeks. Lamon and fresh vegetable salad are served to fish. As one of the options – rice can be filed to the fish: normal crumbly or bright yellow with saffron.
Concerning Meat, It is eaten 2-3 times a week and only the most lean: lamb, veal, rarely – pork or rabbit, turkey or chicken, and the size of the portion does not exceed 100 g. The lamb is prepared with eggplants, tomatoes and peppers, seasoning with dry red wine or grenade grains and outdoor walnuts. But in general, we can say that the food of the Mediterranean peoples is based on fish and vegetable dishes.
From dairy products Preference is given to the source: yogurt, kefir, patch, goat milk or low-fat cheese. Without cheese and fetaki, it is impossible to imagine any Greek or Balkan dish. These young brine products are added to salads and vegetable snacks.
An integral part of the diet of the inhabitants of this region is Dry vine wine: A cup of wine drinks during each meal. Indeed, grape wines contain a huge amount of vitamins and minerals, fruit sugars and tanning substances. These natural compounds have such biological activity, which allow you to do without any artificial food additives.
On dessert – necessarily fruits, at least three servings per day: grapes, pears, apples, peaches, plums, persimmon and t.D. For example, Italian eat up to four oranges per day, be sure – a bunch of grapes and persimmon. Mass of trace elements, potassium, glucose, fiber – all this makes such a dessert especially useful for women’s beauty. Persimmon, for example, very rich in vitamins A, B and C, iron and pectin, which retains youth and is a natural skin lifting. Knowing this property of persimmon, residents of the Mediterranean use her juice and pulp for masks and prefer persimmon to different cakes and cakes.

Mediterranean diet

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