- WEIGHT LOSS - ANEMIA - loss of appetite - Diabetes - Gastrointestinal Diseases - Liver - PREGNANCY - LACTATION - Cancer - cardiovascular diseases - NEFROPATHEIES - OSTEOPOROSIS - PACHEOS BOWEL DISEASES - hyperlipidemia - hypertension - HYPOGLYCAEMIA - hypercholesterolemia
What our ancestors ate.
The nutritional situation in the pre-Homer period, before the introduction of cereal cultivation, was dramatic. The ancient Arcades were mainly fed with acorns. In the Mycenaean era the transition to sitophagy was the largest dietary revolution. Cereal fruits were the most important source of concentrated protein and carbohydrates for humans and animals. The main ingredients of a meal, according to Homer, were bread, meat and wine. Vegetables are never mentioned, despite frequent reports of meals. The reason for the intense meat-eating can be attributed to the search for fats that were already known in the Homeric era.
But its use was mostly ornamental and ritual. In the Classical era the "Mediterranean Trinity" of wheat, wine and oils was supplemented by the introduction of olive oil into the diet. According to Herodotus, Athens was the center of olive cultivation. It has been estimated that every adult Athenian citizen who used to go to the gym consumed an average of 55 liters of oil per year. In the beginning were the acorns. Then ... it was bread and wine and then the fruits grew and multiplied. Legumes, meat, wheat and oil. until today, when the fats reach and surpass the Greek table. This is how the history of the Mediterranean diet could be briefly explained.
It is certainly an ongoing story, or rather an experiment that began 4,000 years ago in the Greek arena and is still ongoing. As Assistant Professor of Biology at the Aristotle University of Thessaloniki, Thomas Savvidis, tells the Free Press, the Mediterranean diet is not the result of some intelligent Mediterranean inhabitants but the result of a continuous interaction between humans and the environment.