By Mr. Ioannis Gklavakis
Member of the European Parliament Lately, there has been a prevailing scientific aspect that the traditional diet of the Mediterranean countries is the healthiest once, offering health, longevity and beauty.
This approach is credible, since it derives from scientific research conducted all over the world, in dependent of industrial or any other kind of interest. But what exactly is Mediterranean Diet? How did it actually start?
Traditional Mediterranean Diet reflects the typical dietary habits of the people around Mediterranean Sea and especially the inhabitants of Crete and South Italy, at the beginning of 1960s. It is based on a simple preparation of tasty dishes, thanks to the large variety of products that are produced in those areas, while the recipes can easily be adapted to personal preferences.
The “menu” is simple, based on plain diet: vegetables, fruit, pulses, cheese, kneaded brown, bread, uncooked olive oil, nuts, fish, a little red meat and fat and a little home-made wine.
The Greek version of the Mediterranean Diet consists of Creek products that have shaped the dietary habits of the Greek people since antiquity. Information or the issue of diet in the antiquity which comes from Homer’s Epics, tragedies, Plato’s “Symposium”, Plutarch and Aristotle, can prove extremely useful, since detailed elements on basic Kinds of nourishment are provided. It becomes clear, then, that bread, vegetables, onion, olives, olive oil, fish and shell-fish, wine, water and honey were the main ingredients ; the basis for many recipes. Comparing the above, it is obvious that since. Ancient Times, the dietary habits of the nations who live around the Mediterranean Sea have not changed to a great extend! Actually, this type of diet is going ground lately, since a plethora of researches indicate that Mediterranean people live longer, compared to the Americans and North Europeans. Particularly, at the beginning of the 1960’s, a research was conducted by the International Health Organisation, aiming to study the dietary habits of people from seven different countries, namely Greece, Italy, Yogoslavia, Holland, Finland, U.S.A and Japan. The results of this research showed that people around Mediterranean Sea and particularly in Greece shared less proportion of death-rate from cancer and cononary disease and lived longer compared to people from other countries.
Attempting to reveal the secret, the scientists believe that the particular natural way of life (working in the open-air and increasing physical activities) along with plain dietary habits-the so- called worldwide Mediterranean Diet-was one of the reasons of this phenomenon.
Research is still in progress, confirming each time the great value of the Mediterranean Diet. A recent research by Mr. D. Trichopoulos Professor of Epidemics, at Harvard University and Medical School of Athens, published on 2nd July, 2008, illustrates the relation between healthy diet and cancer. The analysis of the research results, which observed the progress of 25.600 Greek people for 8 years, showed that Mediterranean Diet reduces the risk of cancer. As Dr. D. Trichopoulos explained :what makes Mediterranean Diet so beneficial is the combination of foods and probably the chemical reactions of their ingredients”.
The advantages of the Mediterranet Diet, the positive effects on health and longlife, the constant reports on the press and the reputation it gained, resulted in a global increase of the demand of Mediterranean Products.
Especially in Greece, every region bears its own microclimate and, therefore, agricultural products are different. All these products, however, have something in common. They are extremely tasty and serve as a basis for many eclectic dishes. Greek Mediterranean Diet, marks therefore, all regions of the country, but it is worth referring to Crete Island and the production of pure Cretan products, ideal for this type of nutrition.
Crete is a blessed island with a good climate, fertile fields, plenty of water, creative and hard-working people whereas it incorporates a series of benefits being in the crossroads of the Mediterranean Sea, in the South part of the Balkan peninsula and for that reason, we have the opportunity to export Cretan products to the new emerging markets of Asia and Africa.
The fertile fields of Crete and the special climatic conditions contribute to the production of well-known agricultural products Famous for their excellent quality are the oranges, tangerines and tomatoes that are produced in every part of the island. Equally famous to the agricultural products is the Cretan cheese: hard and cream cheese distiguished for its taste and quality, produced by traditional methods.
Moreover, in all regions, there are huge olive groves that the famous olive oil with its excellent quality is produced. In fact it is considered to be one of the healthiest olive oils in Greece as the climatic conditions are regarded ideal for the growth of the olive tree. Finally, Crete is well-known for the tasty and healthy bread products, which are produced according to traditional recipes, such as the Cretan thick-barley cracker – the so-called “dakos”. At the same time history and tradition of more than 4.000 years, make Cretan wine, which is distinguished for its varieties and excellent taste. The fertile vineyards all over the island of Crete offer each region the opportunity to produce different varieties with exquisite flavour. It becomes obvious, therefore, that local Cretan products absolutely correspond to the Mediterranean Diet “menu”. However, for a further exploitation of the benefits, it is necessary for Cretan agriculture to respond to the demands of today and everyone involved – farmers, professionals, food companies public issues and government – to take action so as Crete becomes a pioneering region of Mediterranean Diet products, not only in the context of Creece, but in Europe, as well. Besides, our ancestors followed the same diet for centuries – why can’t we?