Mediterranean Mode

The Mediterranean mode car its name owing to the fact that it is traditional in several countries around the Mediterranean, of which the Crete.

It was proven through several studies that the food mode of Crétois made it possible to decrease the Mortalité and the Morbidité by cardiovascular diseases.

Some characteristics of this mode are found in certain areas of the south of France, and contribute to explain the culinary Paradoxe French, but they are two concepts that one should not confuse.

A recent study, during 4 years, on more than 2000 inhabitants of New York, seems to also show a very significant reduction in the risk of the Maladie of Alzheimer, all the more strong as the followed food mode is closer to this mode crétois.

Food characteristics of this mode

The Mediterranean mode (also called mode crétois ) is a food Pratique which associates:

a relatively weak caloric intake compared to the deployed physical-activity, from where a less risk of obesity
an abundance of Vegetable S and Fruit S fresh, Bread, Cereal S (energy contribution bases), dry Fruit S
in small quantity, animal products: low fuel consumption of Meat red, except a little meat Ovine E, but a strong consumption of Poisson;
of the lipids added in the form nearly exclusive of Olive oil, whose principal quality is its content of fatty-acids mono-unsaturates, of which the oleic Acid (Omega-9).
a small quantity of saturated fatty-acids: very few Milk and Butter, but the Cheese S fresh or the Yoghourt S;
finally of the red Wine, consumed moderately and during the meals: with moderated amounts, the alcohol would be likely to increase the Cholestérol HDL; a protective effect more particularly related to the wine could come from the Resvératrol; the way of drinking the wine, during the meals, can also be one of the explanations to the possible superiority of the wine on the other sources of alcohol with regard to the cardiovascular prevention of the diseases S. moderate consumption is about 1 glass by meal.

Another probable benefit of this mode is related to the way of eating, with the pleasure of eating, the user-friendliness of the meals, important moments of sociability, forgotten or neglected in a good part of the Western countries. The " time of manger" is taken, which also contributes to a good chewing and a good digestion.

A mode largely studied in the world

This mode inspired many Nutritionniste agro-alimentary S and companies under this name.

It also inspires by many official nutrionnelles recommendations in the world.

It is important to distinguish it from the " food modes " , in the language running, whose majority appear against-productive: as of the end of these restrictive modes , the lost kilos are well quickly regained, with an overweight. Here it acts more than one way of living, durable, and in which the benefit are felt in the short and medium term.

A recent study, published in the edition of April 2006 of the " Annals of neurologie" , seems to show that what can be bad for the Cœur (cardiovascular diseases) can also the being for the Cerveau (disease of Alzheimer): Nikolaos Scarmeas (medical center of the University of Colombia) studied during 4 years a group of 2.258 people living with New York and not having any neurological Maladie.

According to the results of this study, plus adherence with the Mediterranean mode was marked plus the risk to develop Alzheimer was reduced. Closest to the mode crétois had a Alzheimer risk decreased by 39 to 40%.

A comparison prone to guarantee

It is said that it is healthier than the Cuisine with butter, although this opinion is object of debate on behalf of certain official authorities. What is not discussed, it is that the butter excess (saturated greases) is unfavourable with health, as well as the cooking of butter.

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