CRETE
LOCAL PRODUCTS
CRETAN DIET
In the Sixties the results of a comparative study undertaken by the researcher Ancel Keys, on the populations of eight countries or areas revealed that Crete shows the lowest rate of coronary mortality among the eight countries. Crete counts less than 4 % of death per disease coronary whereas other countries like Holland (> 60%) or the United States (> 75%) reaches sad records.
The secret of the Cretans and their longevity... a simple, not very heating food and very appétissante.
Inherited from the Minoan culture, the Cretan diet, adopted by some Cretans and Greeks in general, shows the following characteristics:
It is not very heating: between 1900 - 2300 Kcal, which makes it possible to keep fit. It is known today that a very rich food can cause disease and cancers.
It privileges food of vegetable origin: the fresh vegetables (cucumbers, marrows, fennels) are consumed with each meal; Fruits and in particular grape consumed without moderation. Dry fruits like pistachio, the fines, the sweet chestnuts are present at will on the tables. Dry Vegetables: chickpea, lenses, broad beans are included in this food...
The complete cereals like corn and the barley are used to manufacture wafers, pulps.
No meats almost at all. The shellfish and fish come to improve the daily table.
the oil of sesame, ricinus and flax, but especially the olive oil (particularly rich in protective acids) was used for cooking and the seasoning.
yoghourts, soft white cheeses, and cheeses are made mainly containing ewe or goat's milk. The cheeses are used to prepare mixed salads.
the wine, was consumed in moderate quantity (less than two glasses per day).
The Cretan model limits the risks of heart diseases, cancers and increases the life expectancy.
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CRETE
ISLAND
