The document discusses the Mediterranean diet and fats. It notes that the Mediterranean diet is high in good fats like olive oil rather than low in fat overall. It emphasizes that the type of fat consumed is more important than the total amount. Specifically, the diet focuses on plant-based foods, olive oil, nuts, herbs and spices. The document also examines the science behind different types of fats and their health impacts, highlighting the benefits of monounsaturated and polyunsaturated fats like those from olive oil versus the negatives of trans and saturated fats.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and featuring high consumption of vegetables, fruits, legumes, and fish or seafood. Studies have found that adhering closely to the Mediterranean diet is associated with reduced risks of mortality from cancer, cardiovascular disease, and neurodegenerative conditions like Parkinson's and Alzheimer's disease.
The document discusses the Mediterranean diet and the role of seafood and dairy in the diet. Some key points:
1) The Mediterranean diet emphasizes plant-based foods like vegetables, fruits, grains and olive oil, along with seafood consumed 4-6 times per week. Common types of seafood include fish, shellfish and mollusks.
2) Seafood is high in omega-3 fatty acids and nutrients like selenium, co-enzyme Q10, and taurine. It provides health benefits such as reducing heart disease risk. Small fatty fish are particularly nutritious.
3) Dairy in the Mediterranean diet includes yogurt, cheese and milk consumed in moderation. Yogurt contains
Lesson 8 mediterranean menu vegetarianism cancer osteoporosisAlberto Fatticcioni
The document discusses the principles of the Mediterranean diet and vegetarian diets. The Mediterranean diet is primarily plant-based and emphasizes vegetables, fruits, legumes, grains, olive oil, nuts and seafood. It contains meat and dairy in moderation. Vegetarian diets vary but exclude meat and some exclude all animal products. While plant-based diets can meet nutritional needs, attention must be paid to ensuring adequate intake of proteins, iron, calcium, vitamins B12 and D, and zinc. Pairing grains and legumes provides complete protein for vegetarians.
The document provides information on vegetables commonly used in the Mediterranean diet. It discusses roots and tubers like potatoes, carrots, and parsnips. It also covers lower stems and bulbs such as beets, celery root, turnips, and radishes. Finally, it examines stems and stalks including asparagus and celery. For each vegetable, it provides details on origins, nutritional qualities, and traditional uses in Mediterranean cuisine. It also includes several recipes highlighting Mediterranean preparations for these vegetables.
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and consuming fish regularly. Research shows following the Mediterranean diet closely reduces risks of cancer, heart disease, and neurological diseases. The diet emphasizes vegetables, fruits, grains, beans, nuts, seeds, herbs and spices, fish, and wine in moderation.
The Mediterranean diet consists of moderate consumption of dairy, healthy fats like olive oil, fish and poultry twice a week, low meat, and high plant foods. It is rich in vitamins and reduces risks of heart disease, cancer, and neurological diseases. First publicized in 1975, numerous studies since have shown it promotes good health and longevity, in contrast to modern high-fat, low-fiber diets. Key aspects include high intake of olive oil, vegetables, fruits, grains, nuts and legumes, along with moderate dairy, poultry and wine, and low intake of red meat and sweets paired with regular exercise.
The Mediterranean diet emphasizes eating together, hospitality, diversity, and respect. It involves skills and traditions related to harvesting, processing, cooking, and sharing food. The diet is inspired by eating patterns in Italy, Greece, Spain, and Morocco and emphasizes fruits, vegetables, grains, beans, fish, olive oil, and moderate wine consumption. It was studied by Dr. Ancel Keys who found those following the diet had lower rates of heart disease. The Mediterranean diet pyramid places plant foods at the base and recommends them daily, with fish, poultry, dairy in moderation, and sweets occasionally. Socialization and seasonal, local foods are also important aspects.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and featuring high consumption of vegetables, fruits, legumes, and fish or seafood. Studies have found that adhering closely to the Mediterranean diet is associated with reduced risks of mortality from cancer, cardiovascular disease, and neurodegenerative conditions like Parkinson's and Alzheimer's disease.
The document discusses the Mediterranean diet and the role of seafood and dairy in the diet. Some key points:
1) The Mediterranean diet emphasizes plant-based foods like vegetables, fruits, grains and olive oil, along with seafood consumed 4-6 times per week. Common types of seafood include fish, shellfish and mollusks.
2) Seafood is high in omega-3 fatty acids and nutrients like selenium, co-enzyme Q10, and taurine. It provides health benefits such as reducing heart disease risk. Small fatty fish are particularly nutritious.
3) Dairy in the Mediterranean diet includes yogurt, cheese and milk consumed in moderation. Yogurt contains
Lesson 8 mediterranean menu vegetarianism cancer osteoporosisAlberto Fatticcioni
The document discusses the principles of the Mediterranean diet and vegetarian diets. The Mediterranean diet is primarily plant-based and emphasizes vegetables, fruits, legumes, grains, olive oil, nuts and seafood. It contains meat and dairy in moderation. Vegetarian diets vary but exclude meat and some exclude all animal products. While plant-based diets can meet nutritional needs, attention must be paid to ensuring adequate intake of proteins, iron, calcium, vitamins B12 and D, and zinc. Pairing grains and legumes provides complete protein for vegetarians.
The document provides information on vegetables commonly used in the Mediterranean diet. It discusses roots and tubers like potatoes, carrots, and parsnips. It also covers lower stems and bulbs such as beets, celery root, turnips, and radishes. Finally, it examines stems and stalks including asparagus and celery. For each vegetable, it provides details on origins, nutritional qualities, and traditional uses in Mediterranean cuisine. It also includes several recipes highlighting Mediterranean preparations for these vegetables.
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and consuming fish regularly. Research shows following the Mediterranean diet closely reduces risks of cancer, heart disease, and neurological diseases. The diet emphasizes vegetables, fruits, grains, beans, nuts, seeds, herbs and spices, fish, and wine in moderation.
The Mediterranean diet consists of moderate consumption of dairy, healthy fats like olive oil, fish and poultry twice a week, low meat, and high plant foods. It is rich in vitamins and reduces risks of heart disease, cancer, and neurological diseases. First publicized in 1975, numerous studies since have shown it promotes good health and longevity, in contrast to modern high-fat, low-fiber diets. Key aspects include high intake of olive oil, vegetables, fruits, grains, nuts and legumes, along with moderate dairy, poultry and wine, and low intake of red meat and sweets paired with regular exercise.
The Mediterranean diet emphasizes eating together, hospitality, diversity, and respect. It involves skills and traditions related to harvesting, processing, cooking, and sharing food. The diet is inspired by eating patterns in Italy, Greece, Spain, and Morocco and emphasizes fruits, vegetables, grains, beans, fish, olive oil, and moderate wine consumption. It was studied by Dr. Ancel Keys who found those following the diet had lower rates of heart disease. The Mediterranean diet pyramid places plant foods at the base and recommends them daily, with fish, poultry, dairy in moderation, and sweets occasionally. Socialization and seasonal, local foods are also important aspects.
The Mediterranean Diet: The Consumer Perspective: Ipsos MORIIpsos UK
This document discusses perspectives on the Mediterranean diet from consumers in Britain. It finds that while many recognize aspects of the Mediterranean diet as healthy, such as eating olive oil and fruits/vegetables, less than half are familiar with the diet itself. Additionally, consumers see challenges with the diet as issues of time, expense, and access to ingredients. However, consumers appreciate the pragmatism and simplicity of the Mediterranean diet. The document suggests promoting the diet by relating its benefits to consumers' lives, needs and challenges through convenient products and education.
The Mediterranean diet is a modern nutritional recommendation inspired by traditional dietary patterns from Italy, Greece, Spain, and Morocco. It is high in monounsaturated fats like olive oil, fruits and vegetables, whole grains, nuts and seeds, with dairy, fish, poultry consumed in moderation and red meat only a few times per month. Following a Mediterranean diet has been associated with numerous health benefits like reduced risk of cardiovascular disease and diabetes. While requiring careful selection of foods, it can improve health when followed in place of a more typical Western diet high in saturated fats.
This document discusses vegetarianism and related diets. It begins by defining vegetarianism and veganism, noting that vegetarians abstain from meat and animal products while vegans also avoid eggs, dairy and other animal-derived substances. It then covers the reasons people adopt these diets, including ethics, religion, health and environment. Various types of vegetarian and semi-vegetarian diets are outlined, along with potential health issues vegetarians may experience. Advantages and disadvantages of vegetarianism are presented. The document also discusses vegetarianism from Islamic and Malaysian perspectives.
Mediterranean diet primary prevention of cvd journal clubpkhohl
This document summarizes a randomized controlled trial that evaluated the effects of a Mediterranean diet on cardiovascular outcomes. Over 7400 Spanish adults at high risk of cardiovascular disease were randomly assigned to one of three diets: a Mediterranean diet with extra virgin olive oil, a Mediterranean diet with mixed nuts, or a control diet low in fat. After a median follow up of 4.8 years, the Mediterranean diet groups had a 30% lower relative risk of major cardiovascular events like heart attack and stroke compared to the control group. The Mediterranean diet was found to reduce the risk of stroke but not other individual endpoints like heart attack or death. Adherence was greater in the Mediterranean diet groups.
Learn about the Mediterranean diet, including its role in preventing cardiovascular disease. Find out how the Mediterranean diet can help protect and improve your health and increase your odds for a long life.
The document summarizes research on the health benefits of the Mediterranean diet. It describes a large clinical trial called the PREDIMED trial that found that among persons at high cardiovascular risk, a Mediterranean diet supplemented with extra-virgin olive oil or nuts reduced the incidence of major cardiovascular events compared to a control group. However, the control group was not prescribed a true low-fat diet. The document also reviews other studies that found the Mediterranean diet improved cardiovascular risk factors and reduced cardiovascular events compared to lower-fat diets. However, larger and longer studies are still needed to fully understand the cardiovascular benefits of the Mediterranean diet.
This document summarizes the benefits of a vegan diet compared to a non-vegan diet. It finds that vegans have lower body mass index and cholesterol levels. Vegans also consume more nutrients like fiber and vitamins C and E from fruits and vegetables. However, vegan diets require supplementation of nutrients like vitamin B12, vitamin D, calcium, and long-chain omega-3 fatty acids. With fortified foods and supplements, it is possible to meet nutritional needs on a vegan diet. Careful planning is needed to ensure vegans get all essential nutrients.
The document discusses various topics related to food, including:
1. Why healthy food has become more expensive, with the price of healthy options increasing over 20% in two years. Healthy eating is becoming unaffordable for many people.
2. Organic food and vegetarian diets, with organic food being a regulated industry and vegetarian diets focusing on plant-based foods for health or ethical reasons.
3. The changes from the old USDA food pyramid to the new "MyPlate" guidelines, which aim to be more interactive and understandable by removing servings and focusing on overall recommendations.
Healthy eating habits in our traditional cuisineLoukia Orfanou
The document discusses healthy eating habits in the Greek cuisine. It notes that the traditional Greek diet is rich in foods like fish, vegetables, fruits, legumes, nuts, olive oil, poultry and poor in red meat. It provides examples of healthy Greek dishes that incorporate legumes and vegetables. It also discusses the benefits of common fruits in the Greek diet during different seasons. The document identifies breakfast skipping and excessive snacking as unhealthy eating habits and notes potential negative health effects.
This document provides information on vegetarianism and the benefits of a vegetarian diet. It defines different types of vegetarian diets, such as vegan, ovo-lacto vegetarian, and flexitarian. The summary discusses the health benefits of a vegetarian diet in reducing risks of diseases like hypertension, cancer, and heart disease. Environmental benefits are also highlighted, noting that vegetarians require less land and water resources than meat-eaters. The document concludes by sharing a personal story about health improvements from adopting a vegetarian diet.
The Mediterranean diet originated in the region of Sahagún, Spain, where the abbot imposed a diet on the local population based on vegetables grown in the monastery gardens such as leeks, peppers, cabbage, and garlic. The key aspects of the Mediterranean diet are high consumption of fruits and vegetables, cereals, legumes, olive oil, and fish along with moderate intake of dairy, meat and wine. Some benefits of this diet include prevention of diseases like diabetes, heart disease, and certain cancers as well as helping fight obesity. It is considered an economic and tasty diet.
There are many types of vegetarians that are defined by what foods they do and do not eat. Lacto vegetarians eat dairy but not eggs, while lacto-ovo vegetarians eat dairy and eggs. Vegans do not eat any animal products, including dairy, eggs, or honey. Other types include pescatarians, who eat fish but no other meat, and fruitarians, who only eat fruit and plant foods. Companies have emerged to provide vegetarian and vegan food, clothing and beauty products that do not use animal ingredients or testing. Some common foods like margarine, cheese and yogurt may contain non-vegetarian ingredients, so labels need to be checked.
This document provides an overview of vegetarianism and its history and benefits. It discusses:
- Vegetarianism has existed for thousands of years in various cultures and religions, dating back to 7th century BCE India. It later emerged in parts of Europe during the Renaissance.
- Vegetarians abstain from eating meat and animal products for various reasons like health, ethics, environment. Vegetarian diets have been shown to reduce risks of diseases and increase longevity.
- The document reviews related literature on the history and philosophy of vegetarianism. It also discusses the health benefits of a vegetarian diet in reducing risks of chronic diseases.
- The conceptual framework outlines that vegetarianism provides a lifestyle choice
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
A vegetarian is defined as someone who does not eat meat, fish, or any other animal products. There are different types of vegetarians such as lacto-ovo-vegetarians who eat dairy and eggs but not meat, and vegans who eat no animal products at all including dairy, eggs and honey. Becoming a vegetarian can provide health benefits such as lower cholesterol, blood pressure, risk of heart disease and cancer. The transition to a vegetarian diet is made easier by identifying vegetarian meals already enjoyed and adapting regular recipes by substituting vegetarian ingredients for meat.
Mediterranean diet - All you need to know - by The OliveTapThe Olive Tap
Mediterranean lifestyle is a healthy lifestyle to follow. We have compiled fact and information for you to go through. Find out the details from the experts from the olive tap.
Global food trends: How are countries embracing the alternative protein movementPlan
Our relationship with food is at a tipping point as environmental concerns become more of a consumer focus. What is the appetite, globally, for a more sustainable plant-based diet and how do cultural differences impact the adoption of innovative flexitarian products?
The Mediterranean diet has been shown to provide significant health benefits such as reducing the risk of heart disease, diabetes, cancer, obesity, and depression. It consists of high consumption of fruits, vegetables, whole grains, beans, nuts, seeds, olive oil, and fish/seafood along with moderate consumption of dairy, eggs, poultry, and red meat. Studies have found those following the Mediterranean diet closely were less likely to die from heart disease or cancer and had a 25% lower risk of death overall compared to those not following the diet. Some key components that contribute to its benefits include olive oil, fruits and vegetables, fatty fish rich in omega-3s, and moderate red wine consumption. The PREDIMED study
Veganism is a philosophy and lifestyle that excludes the use of animals for food, clothing, or any other purpose. Vegans do not eat or use any animal products such as meat, dairy, eggs, leather, fur, or ingredients containing animal products. Going vegan has benefits for the environment such as reducing pollution and greenhouse gas emissions from animal agriculture as well as conserving land and resources. A vegan diet is also healthier for humans by reducing the risks of various diseases and cancers. Adopting a vegan lifestyle can help address world hunger by freeing up grain and land used to feed livestock.
The document discusses the Mediterranean diet and its emphasis on plant-based foods, olive oil, and moderate wine consumption. It notes that the Mediterranean diet gets a significant amount of its calories from fats, but these are primarily "good" unsaturated fats like those found in olive oil, nuts, and fish. The document outlines the different types of fats found in foods and their effects on health, noting that monounsaturated and polyunsaturated fats are healthier than saturated and trans fats. It also discusses the importance of fats for vitamin absorption and other bodily functions.
The document discusses the various health benefits of olive oil based on recent research studies. It covers how olive oil consumption is associated with reduced risk of heart disease, diabetes, osteoporosis, cognitive decline, and certain cancers. Specific benefits mentioned include improved blood vessel function and bone mineralization from adding just two tablespoons of olive oil per day. The document also discusses olive oil's anti-inflammatory and antioxidant properties that may help protect against infections, pain, and ulcerative colitis.
This document provides information on diabetes, lifestyle modifications, ideal body weight, fiber, antioxidants and various foods. It discusses goals of diabetes therapy like maintaining normal blood glucose and lipid levels. Ideal body weight is calculated using height and factors like body mass index and waist-hip ratio are discussed. Benefits of different foods like fruits, vegetables, fish and healthy oils are summarized. Fiber sources and types are explained. Formation and harm of free radicals and role of antioxidants in protection are briefly covered.
The Mediterranean Diet: The Consumer Perspective: Ipsos MORIIpsos UK
This document discusses perspectives on the Mediterranean diet from consumers in Britain. It finds that while many recognize aspects of the Mediterranean diet as healthy, such as eating olive oil and fruits/vegetables, less than half are familiar with the diet itself. Additionally, consumers see challenges with the diet as issues of time, expense, and access to ingredients. However, consumers appreciate the pragmatism and simplicity of the Mediterranean diet. The document suggests promoting the diet by relating its benefits to consumers' lives, needs and challenges through convenient products and education.
The Mediterranean diet is a modern nutritional recommendation inspired by traditional dietary patterns from Italy, Greece, Spain, and Morocco. It is high in monounsaturated fats like olive oil, fruits and vegetables, whole grains, nuts and seeds, with dairy, fish, poultry consumed in moderation and red meat only a few times per month. Following a Mediterranean diet has been associated with numerous health benefits like reduced risk of cardiovascular disease and diabetes. While requiring careful selection of foods, it can improve health when followed in place of a more typical Western diet high in saturated fats.
This document discusses vegetarianism and related diets. It begins by defining vegetarianism and veganism, noting that vegetarians abstain from meat and animal products while vegans also avoid eggs, dairy and other animal-derived substances. It then covers the reasons people adopt these diets, including ethics, religion, health and environment. Various types of vegetarian and semi-vegetarian diets are outlined, along with potential health issues vegetarians may experience. Advantages and disadvantages of vegetarianism are presented. The document also discusses vegetarianism from Islamic and Malaysian perspectives.
Mediterranean diet primary prevention of cvd journal clubpkhohl
This document summarizes a randomized controlled trial that evaluated the effects of a Mediterranean diet on cardiovascular outcomes. Over 7400 Spanish adults at high risk of cardiovascular disease were randomly assigned to one of three diets: a Mediterranean diet with extra virgin olive oil, a Mediterranean diet with mixed nuts, or a control diet low in fat. After a median follow up of 4.8 years, the Mediterranean diet groups had a 30% lower relative risk of major cardiovascular events like heart attack and stroke compared to the control group. The Mediterranean diet was found to reduce the risk of stroke but not other individual endpoints like heart attack or death. Adherence was greater in the Mediterranean diet groups.
Learn about the Mediterranean diet, including its role in preventing cardiovascular disease. Find out how the Mediterranean diet can help protect and improve your health and increase your odds for a long life.
The document summarizes research on the health benefits of the Mediterranean diet. It describes a large clinical trial called the PREDIMED trial that found that among persons at high cardiovascular risk, a Mediterranean diet supplemented with extra-virgin olive oil or nuts reduced the incidence of major cardiovascular events compared to a control group. However, the control group was not prescribed a true low-fat diet. The document also reviews other studies that found the Mediterranean diet improved cardiovascular risk factors and reduced cardiovascular events compared to lower-fat diets. However, larger and longer studies are still needed to fully understand the cardiovascular benefits of the Mediterranean diet.
This document summarizes the benefits of a vegan diet compared to a non-vegan diet. It finds that vegans have lower body mass index and cholesterol levels. Vegans also consume more nutrients like fiber and vitamins C and E from fruits and vegetables. However, vegan diets require supplementation of nutrients like vitamin B12, vitamin D, calcium, and long-chain omega-3 fatty acids. With fortified foods and supplements, it is possible to meet nutritional needs on a vegan diet. Careful planning is needed to ensure vegans get all essential nutrients.
The document discusses various topics related to food, including:
1. Why healthy food has become more expensive, with the price of healthy options increasing over 20% in two years. Healthy eating is becoming unaffordable for many people.
2. Organic food and vegetarian diets, with organic food being a regulated industry and vegetarian diets focusing on plant-based foods for health or ethical reasons.
3. The changes from the old USDA food pyramid to the new "MyPlate" guidelines, which aim to be more interactive and understandable by removing servings and focusing on overall recommendations.
Healthy eating habits in our traditional cuisineLoukia Orfanou
The document discusses healthy eating habits in the Greek cuisine. It notes that the traditional Greek diet is rich in foods like fish, vegetables, fruits, legumes, nuts, olive oil, poultry and poor in red meat. It provides examples of healthy Greek dishes that incorporate legumes and vegetables. It also discusses the benefits of common fruits in the Greek diet during different seasons. The document identifies breakfast skipping and excessive snacking as unhealthy eating habits and notes potential negative health effects.
This document provides information on vegetarianism and the benefits of a vegetarian diet. It defines different types of vegetarian diets, such as vegan, ovo-lacto vegetarian, and flexitarian. The summary discusses the health benefits of a vegetarian diet in reducing risks of diseases like hypertension, cancer, and heart disease. Environmental benefits are also highlighted, noting that vegetarians require less land and water resources than meat-eaters. The document concludes by sharing a personal story about health improvements from adopting a vegetarian diet.
The Mediterranean diet originated in the region of Sahagún, Spain, where the abbot imposed a diet on the local population based on vegetables grown in the monastery gardens such as leeks, peppers, cabbage, and garlic. The key aspects of the Mediterranean diet are high consumption of fruits and vegetables, cereals, legumes, olive oil, and fish along with moderate intake of dairy, meat and wine. Some benefits of this diet include prevention of diseases like diabetes, heart disease, and certain cancers as well as helping fight obesity. It is considered an economic and tasty diet.
There are many types of vegetarians that are defined by what foods they do and do not eat. Lacto vegetarians eat dairy but not eggs, while lacto-ovo vegetarians eat dairy and eggs. Vegans do not eat any animal products, including dairy, eggs, or honey. Other types include pescatarians, who eat fish but no other meat, and fruitarians, who only eat fruit and plant foods. Companies have emerged to provide vegetarian and vegan food, clothing and beauty products that do not use animal ingredients or testing. Some common foods like margarine, cheese and yogurt may contain non-vegetarian ingredients, so labels need to be checked.
This document provides an overview of vegetarianism and its history and benefits. It discusses:
- Vegetarianism has existed for thousands of years in various cultures and religions, dating back to 7th century BCE India. It later emerged in parts of Europe during the Renaissance.
- Vegetarians abstain from eating meat and animal products for various reasons like health, ethics, environment. Vegetarian diets have been shown to reduce risks of diseases and increase longevity.
- The document reviews related literature on the history and philosophy of vegetarianism. It also discusses the health benefits of a vegetarian diet in reducing risks of chronic diseases.
- The conceptual framework outlines that vegetarianism provides a lifestyle choice
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
A vegetarian is defined as someone who does not eat meat, fish, or any other animal products. There are different types of vegetarians such as lacto-ovo-vegetarians who eat dairy and eggs but not meat, and vegans who eat no animal products at all including dairy, eggs and honey. Becoming a vegetarian can provide health benefits such as lower cholesterol, blood pressure, risk of heart disease and cancer. The transition to a vegetarian diet is made easier by identifying vegetarian meals already enjoyed and adapting regular recipes by substituting vegetarian ingredients for meat.
Mediterranean diet - All you need to know - by The OliveTapThe Olive Tap
Mediterranean lifestyle is a healthy lifestyle to follow. We have compiled fact and information for you to go through. Find out the details from the experts from the olive tap.
Global food trends: How are countries embracing the alternative protein movementPlan
Our relationship with food is at a tipping point as environmental concerns become more of a consumer focus. What is the appetite, globally, for a more sustainable plant-based diet and how do cultural differences impact the adoption of innovative flexitarian products?
The Mediterranean diet has been shown to provide significant health benefits such as reducing the risk of heart disease, diabetes, cancer, obesity, and depression. It consists of high consumption of fruits, vegetables, whole grains, beans, nuts, seeds, olive oil, and fish/seafood along with moderate consumption of dairy, eggs, poultry, and red meat. Studies have found those following the Mediterranean diet closely were less likely to die from heart disease or cancer and had a 25% lower risk of death overall compared to those not following the diet. Some key components that contribute to its benefits include olive oil, fruits and vegetables, fatty fish rich in omega-3s, and moderate red wine consumption. The PREDIMED study
Veganism is a philosophy and lifestyle that excludes the use of animals for food, clothing, or any other purpose. Vegans do not eat or use any animal products such as meat, dairy, eggs, leather, fur, or ingredients containing animal products. Going vegan has benefits for the environment such as reducing pollution and greenhouse gas emissions from animal agriculture as well as conserving land and resources. A vegan diet is also healthier for humans by reducing the risks of various diseases and cancers. Adopting a vegan lifestyle can help address world hunger by freeing up grain and land used to feed livestock.
The document discusses the Mediterranean diet and its emphasis on plant-based foods, olive oil, and moderate wine consumption. It notes that the Mediterranean diet gets a significant amount of its calories from fats, but these are primarily "good" unsaturated fats like those found in olive oil, nuts, and fish. The document outlines the different types of fats found in foods and their effects on health, noting that monounsaturated and polyunsaturated fats are healthier than saturated and trans fats. It also discusses the importance of fats for vitamin absorption and other bodily functions.
The document discusses the various health benefits of olive oil based on recent research studies. It covers how olive oil consumption is associated with reduced risk of heart disease, diabetes, osteoporosis, cognitive decline, and certain cancers. Specific benefits mentioned include improved blood vessel function and bone mineralization from adding just two tablespoons of olive oil per day. The document also discusses olive oil's anti-inflammatory and antioxidant properties that may help protect against infections, pain, and ulcerative colitis.
This document provides information on diabetes, lifestyle modifications, ideal body weight, fiber, antioxidants and various foods. It discusses goals of diabetes therapy like maintaining normal blood glucose and lipid levels. Ideal body weight is calculated using height and factors like body mass index and waist-hip ratio are discussed. Benefits of different foods like fruits, vegetables, fish and healthy oils are summarized. Fiber sources and types are explained. Formation and harm of free radicals and role of antioxidants in protection are briefly covered.
This document discusses different food groups, including fats, oils, and nuts. It provides details on the characteristics of fats and oils, noting that they are high in calories and can contain saturated and unsaturated fatty acids depending on their source. Animal fats tend to be higher in saturated fats and cholesterol than plant oils. The document also outlines the characteristics of various nuts, indicating they are high in proteins, fats, and minerals but low in carbohydrates and vitamins.
Fats come in different forms and have various health impacts. Unsaturated fats found in plants are generally healthier than saturated or trans fats. A diet high in saturated or trans fats can increase risk of heart disease, while unsaturated fats may help lower disease risk. Research also indicates that very low-fat diets may negatively impact male fertility by reducing testosterone levels.
Coconut oil provides many health benefits and should be used daily. It contains healthy fats and nutrients that can boost metabolism, thyroid function, brain health, heart health and more. It also fights viruses, bacteria, cancer and other illnesses. Traditional diets high in coconut oil kept island cultures healthy for generations with little disease. However, after World War 2 coconut oil was replaced with hydrogenated vegetable oils due to misleading health claims, leading to increased rates of disease.
This document discusses fats and lipids. It begins by explaining that fats are best known as lipids, which are organic compounds consisting of carbon and hydrogen. In humans, fats normally constitute 10-15% of body weight and are stored mainly in adipose tissue. The main functions of fats include insulation, energy storage, carrying fat-soluble vitamins, and providing satiety. The document further categorizes and describes the different types of dietary and body fats such as saturated, monounsaturated, polyunsaturated, essential fatty acids, cholesterol, and triglycerides. It concludes by discussing cardiovascular diseases as being highly prevalent and a major cause of death in India.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
This document provides information about olive oil and olives. It discusses the history and origins of olives, key facts about olive oil production worldwide, major olive oil producing countries like Spain, Italy and Greece, the nutritional value and health benefits of olive oil, and efforts to promote olive cultivation in Pakistan. The health benefits highlighted include anti-inflammatory and heart-healthy properties. It also provides statistics on worldwide olive oil consumption and production trends.
The document discusses the health benefits of the Mediterranean diet. It describes the Mediterranean diet as focusing on plant-based foods like fruits, vegetables, whole grains and nuts. It emphasizes healthy fats like olive oil and limits red meat. Research shows the Mediterranean diet reduces the risks of heart disease, cancer, and neurodegenerative diseases. Key components that contribute to its health effects include antioxidants from olive leaf, omega-3 fatty acids in olive oil, resveratrol in grapes, and lycopene in tomatoes.
May is International Mediterranean Diet Month, a chance to focus attention on one of the world's healthiest—and most delicious—diets. Since the February 2103 publication of a major clinical trial showing a 30% risk reduction for heart attacks and strokes with the Mediterranean Diet, this topic has been especially hot. Use the resources below to educate consumers about foods that are part of the Med Diet, and help them establish healthy, long-lasting eating habits—not just in May but throughout the year.
Information provided by http://oldwayspt.org/.
Fats are lipids that provide energy, cushion organs, and carry fat-soluble vitamins. They include triglycerides, phospholipids, and cholesterol. Triglycerides are the main form of fat stored in the body and are composed of a glycerol molecule bonded to three fatty acids. Phospholipids are components of cell membranes. Cholesterol is a precursor for hormones and vitamin D. Fats are broken down into fatty acids and other compounds that have important functions in the body.
Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
The document discusses canola oil and its health benefits. Canola oil is considered one of the healthiest cooking oils due to its fatty acid composition - it has low levels of saturated fats and higher levels of mono- and polyunsaturated fats. Studies have shown canola oil is effective at lowering cholesterol and changing platelet activity compared to other oils higher in saturated fats like palm and coconut oil. The document promotes canola oil as a healthier substitute for other cooking oils due to these health benefits.
A presentation I have on veganism. I'm a flexible vegan, which means that I prefer eating vegan, but when I'm not I follow a lacto-ovo-vegetarian diet.
This document discusses the harms of consuming dietary oils and fats. It provides facts showing that while some oils contain less saturated fat than others, all oils contain saturated fat and will raise cholesterol levels. Studies are cited showing oils can harm digestion, increase cancer risks, and negatively impact heart health. The McDougall diet program is highlighted as it excludes all oils and animal products in favor of a diet based on starches, vegetables, and fruits.
The Mediterranean diet originated from the traditional cuisine and lifestyle of countries situated along the Mediterranean Sea. It is characterized by a high intake of plant-based foods like fruits, vegetables, whole grains, legumes and nuts; moderate intake of fish, poultry, cheese and yogurt; little red meat; and olive oil as the primary source of fat. Wine is consumed in moderation. Meals are enjoyed socially with friends and family. The Mediterranean diet was recognized by UNESCO in 2010 as an intangible cultural heritage and has been associated with numerous health benefits such as reduced risk of cardiovascular disease and cancer.
The document discusses different types of fat found in foods, including saturated, unsaturated, trans, monounsaturated, polyunsaturated, omega-3 and omega-6 fatty acids. It provides information on the health effects of these fats, noting that saturated fats can raise cholesterol levels while unsaturated fats may help improve cholesterol levels. Examples are given of foods that contain different types of fats.
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The cooperative focuses on sustainable agriculture across various territories in Italy, working with farmers and local communities. It aims to promote local production and traditional methods, as well as autonomy and social values through collective management. The interview discusses the challenges of modernization and globalization, and how the cooperative seeks to address these through integrated practices supporting farmers, territories, and local economies.
Agro-ecology is defined as applying ecological principles to agriculture and food systems. It originated as a scientific concept but has expanded to include social and political dimensions. Agro-ecology aims to question dominant industrial agricultural models and globalized markets by promoting more sustainable practices. These include recycling biomass and nutrients, improving soils, reducing external inputs, optimizing biodiversity and interactions between ecosystem elements, integrating food production and environmental protection, and acknowledging both traditional and scientific knowledge. The principles of agro-ecology also emphasize participatory research, autonomy, and food sovereignty.
This newsletter provides updates on PAN Europe's projects regarding bees collapse, endocrine disrupting chemicals in food, and the Week Without Pesticides. It introduces new staff members Lucie Daniel and Isabelle Pinzauti and notes Martin Dermine has joined as the bee expert. It also summarizes a symposium on integrated pest management and sustainable agriculture held in Brussels. Articles discuss the need to reduce pesticide dependency and move towards more sustainable farming practices like crop rotation and legume production.
Integrating Ayurveda into Parkinson’s Management: A Holistic ApproachAyurveda ForAll
Explore the benefits of combining Ayurveda with conventional Parkinson's treatments. Learn how a holistic approach can manage symptoms, enhance well-being, and balance body energies. Discover the steps to safely integrate Ayurvedic practices into your Parkinson’s care plan, including expert guidance on diet, herbal remedies, and lifestyle modifications.
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
TEST BANK For Community Health Nursing A Canadian Perspective, 5th Edition by...Donc Test
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
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share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
2. Fats in the MediterraneanDiet The MediterraneanDietisn’t a low fatdiet, it’s a dietwith a lotoffats. TheMediterraneandietis high in goodsourcesoffats, and forthisreasonitisthe goal standard fora healthydiet. Fats, in modern times, are a sort of nutritional obsession. The Mediterranean Diet shows that it’s not how much fat but above all what kind of fat you eat that is important. We need fats to live, but we need to eat good sources of fat to thrive.
15. The Science ofFats Fatsmaybeeithersolid or liquid at room temperature, depending on theirstructure and composition. Although the words "oils", "fats", and "lipids" are allusedtorefertofats, "oils" isusuallyusedtorefertofatsthat are liquids at normalroom temperature, while "fats" isusuallyusedtorefertofatsthat are solids at normalroom temperature. "Lipids" isusedtorefertobothliquid and solidfats, alongwithotherrelatedsubstances. The word "oil" isusedforanysubstancethatdoesnot mix with water.
16. The Science ofFats Examplesofedibleanimalfatsare lard (pigfat), fish oil, and butter. They are obtainedfromfats in milk, meat and under the skinof the animal. Examplesofedibleplantfatsare nuts, sunflower oil, coconut, extra virgin olive oil, and othervegetableoils. Saturatedfatscan stackthemselves in a closelypackedarrangement, so they can freezeeasily and are typicallysolid at room temperature
17. SATURATED AND UNSATURATED FATTY ACIDS IN FOODS AND COOKING FATS Proportionsoffattyacids are givenas a percentageof the total fatty-acidcontent.
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19. The ImportanceofFatsforHealth Vitamins A, D, E, and K are fat-soluble, meaningthey can onlybedigested, absorbed, and transportedin conjunctionwithfats. Fats are alsosourcesofessentialfattyacids, animportantdietaryrequirement. Essentialfattyacids, or EFAs, are fattyacidsthatcannotbeconstructedby the organismfromothercomponentsbyanyknownchemicalpathways, and thereforemustbeobtainedfromdiet.
20. The ImportanceofFatsforHealth There are twofamiliesofEFAs: ω-3 (or omega-3 or n−3) and ω-6 (omega-6, n−6). Fatsfromeachofthesefamilies are essential, as the body can convertone omega-3 toanother omega-3, forexample, butcannot create an omega-3 from omega-6 or saturatedfats. They are vitalforbrainstructure and function. The EssentialFattyAcidsalso break down intoprostaglandinsthatcontrolinflammationin the body.
21. The ImportanceofFatsforHealth Fats play a vitalrole in maintaininghealthyskin and hair, insulating body organsagainst shock, maintaining body temperature, and promotinghealthycellfunction. Fatsalso serve asenergystoresfor the body, containing 9 calories per gramoffat. Duringdigestion, fats are broken down in the body byenzymescalledlipasesproduced in the pancreas. Fats are the mostimportant source ofenergyforhumanmetabolism.
22. The ImportanceofFatsforHealth Everycell in the body containsfats in the cell membrane. Cellmembranes are largelymade up ofunsatuaratedfatsasthesegive the cellsflexibility. Fats play a vitalrole in hormonalactivity. Fats are vitalforhormonebalanceas some hormones are madefromfats, particularly the sterolssuchascholesterol. Adrenalin, noradrenalin, oestrogen, progesterone and testosterone are allexamplesoffat-dependenthormones. Thisiswhylow-fatdiets are notrecommended and alsowhy so many women whodiethavehormoneimbalances
23. The ImportanceofFatsforHealth MONOUNSATURATED AND POLYUNSATURATED FATS FoodscontainingmonounsaturatedfatslowerLow-densitylipoprotein (LDL) cholesterol, whilepossiblyraisingHigh-densitylipoprotein (HDL) cholesterol In children, consumption of monounsaturated fatsis associated with healthier serum lipid profiles. Polyunsaturated fats improve arterial and brain function, and will help keep up satiety levels.
24. The effectof bad fats TRANS FATS Trans fat contains cross-linked hydrogen bonds, which make it stable for long periods of time at room temperature. Eating trans fat leads to abnormalities in cholesterol (decreasing the good HDL and increasing the bad LDL), increases inflammation and damages to arterial cells ( trans fat was originally designed for candle wax, but the market died with electricity). Trans fats increase the risk of coronary heart disease
25. The effectof bad fats TRANS FATS A study published in Archives of Neurology in February 2003 suggested that the intake of both trans fats and saturated fats promotes the development of Alzheimer disease. Trans fat may increase weight gain and abdominal fat, despite a similar caloric intake. The World Health Organization has tried to balance public health goals with a practical level of trans fat consumption, recommending in 2003 that trans fats be limited to less than 1% of overall energy intake.
27. The effectof bad fats SATURATED FATS Diets high in saturated fat have been correlated with an increased incidence of atherosclerosis and coronary heart disease. Some studies have suggested that diets high in saturated fat increase the risk of heart disease and stroke An increase in cholesterol levels has been observed in humans with an increase in saturated fat intake.
28. The effectof bad fats SATURATED FATS There is one theorized association between saturated fatty acid intake and increased breast cancer risk. Saturated fatty acids are associated with prostate cancer . A prospective study of data from the NIH-AARP Diet and Health Study correlated saturated fat intake with cancer of the small intestine.
29. The Olive The Olive (Oleaeuropaea) is a species of a small tree in the Oleaceaefamily, native to the coastal areas of the eastern Mediterranean (areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. Olive oil is a fruit oil obtained from the olive.
31. The Olive HISTORY Olives have been produced in Lebanon, Jordan and Israel/Palestine from prehistoric times. By 2000 BC, olive oil was being exported to Egypt and Phoenicia; records of the Mesopotamian Third dynasty of Ur empire (2.000 BC), indicate olive oil as one of the exports from the region presently known as Syria. Clearly some form of the olive press was in use by that time; descriptions of such presses are to be found in ancient Greece.
32. The Olive HISTORY Over 5,000 years ago oil was being extracted from olives in the Eastern Mediterranean but at the time of the Iliad (dated between the 6th andthe 8th c. BC), olive oil was a luxury import (there is no mention of cultivation) for ancient Greece. In the centuries that followed, olive presses became common, from the Atlantic shore of North Africa to Persia and from the Po Valley to the settlements along the Nile. In the first centuries of the Common Era, olive oil became a staple in the Roman diet.
33. The Olive HISTORY Olive trees were planted in the entire Mediterranean basin during the evolution of the Roman republic and empire. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century AD, "the best in the Mediterranean", he maintained, a claim probably disputed by many ancient olive growers. Thus olive oil was very common in Hellene and Latin cuisine. Today Greece has by far the largest per capita consumption of olive oil worldwide, over 26 liters per year; Spain and Italy, around 14 l; Tunisia, Portugal and Lebanon, around 8 l. Northern Europe and North America consume far less, around 0.7 l, but the consumption of olive oil outside its home territory has been rising steadily
34. The Olive Oil PRODUCERS Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. Most global production comes from Southern Europe, North Africa and the Near East. World olive oil production in 2006-2007 was around 3million tonnes, of which Spain contributed 40% to 45%. RegardingEuropean production, 93% comes from Spain, Italy, Portugal and Greece.
36. The Olive Oil THE INTERNATIONAL OLIVE OIL COUNCIL The wholesale manufacture and marketing of olive oil is regulated by the International Olive Oil Council IOOC, an organisation based in Madrid, exercising quality control and defining the production and nomenclature of the different kinds of oil. Extra virgin olive oil has to conform to a strict definition and be passed by a team of qualified tasters.
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38. Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
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41. "Made from refined olive oils" means that the taste and acidity were chemically controlled.
42. "Light olive oil" means refined olive oil, with the same calories but less flavour. All olive oil has 120 kcal/tbsp. (34 kJ/ml).
43. "From hand-picked olives" implies that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield.
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46. Olive Oil Extraction 2. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other in a column, then placed into the press. Pressure is then applied onto the column to separate the vegetal liquid from the paste. This liquid still contains a significant amount of water. Traditionally the oil was shed from the water by gravity (oil is less dense than water). This very slow separation process has been replaced by centrifugation, which is much faster and more accurate. The centrifuges have one exit for the (heavier) watery part and one for the oil. The separation in smaller oil mills is not always perfect, thus sometimes a small watery deposit containing organic particles can be found at the bottom of oil bottles.
47. Olive Oil Extraction 3. In modern steel drum mills the grinding process takes about 20 minutes. After grinding, the paste is stirred slowly for another 20 to 30 minutes in a particular container. The paste is then pressed by centrifugation, the water is there after separated from the oil in a second centrifugation as described before.The oil produced by only physical (mechanical) means as described is called virgin oil. Extra virgin olive oil is virgin olive oil that satisfies specific high chemical and organoleptic criteria (low free acidity, no or very little organoleptic defects).
48. Olive Oil Extraction 4. Sometimes the produced oil will be filtered to eliminate remaining solid particles that may reduce the shelf life of the product. Labels may indicate the fact that the oil has not been filtered, suggesting a different taste. Unfiltered fresh olive oil that has a slightly cloudy appearance is called cloudy olive oil. This form of olive that was popular only amongst olive oil small scale producers is now becoming "trendy", in line with consumer demand for more ecological and less-processed "green" products.
49. Olive Oil Extraction The remaining paste (pomace) still contains a small quantity (about 2-6%) of oil that cannot be extracted by further pressing, but only with chemical solvents. This is done in specialised chemical plants, not in the oil mills. The resulting oil is not "virgin" but "pomace oil". The term "first press", sometimes found on bottle labels, is technically meaningless, as there is no "second" press.
50. Olive Oil NutritionalFacts There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. Olive oil contains the monounsaturated fat oleic acid, having antioxidants such as vitamin E and carotenoids. It is these properties that are thought to contribute to the health benefits of olive oil
51. Olive Oil NutritionalFacts Olive oil isrich in energy. 100 g of olive oil have 885 Kcal with a lotofmonounsaturedfats 73 g/100 g. Forvitaminsitisrich in Vitamin E and Vitamin K. Extra virgin or virgin olive oil is the best olive oil, it hasmore monounsaturated fat than olive oil. These types of olive oil contain more antioxidants and polyphenols, leading to a healthier heart and lower "bad" cholesterol.
52. The Smoke Point The smokepointgenerallyrefersto the temperature at which a cookingfat or oil beginsto break down toglycerol and free fattyacids. The smokepointalsomarks the beginningofbothflavor and nutritionaldegradation. Therefore, itis a key considerationwhenselecting a fatforfrying, with the smokepointof the specific oil dictatingitsmaximumusable temperature and thereforeitspossibleapplications. Forinstance, sincedeepfryingis a very high temperature process, itrequires a fatwith a high smokepoint. When extra-virgin olive oil is heated above 350 °F (177 °C), the unrefined particles within the oil get burned. This leads to deteriorated taste and possible toxicity due to the creation of polycyclic aromatic hydrocarbons
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58. Heat: Make sure that the cupboard isn’t next to the stove. Storing oil in the refrigerator is another option if you live in a warm climate or don’t plan to use it promptly (nut oils turn rancid quickly, so they must be refrigerated). Some oils become thick and cloudy when chilled but reliquifywhen raised to room temperature.
59. Air: Oxygen and oil don’t mix, so make sure whatever container you choose has an airtight lid or cover.
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61. The NutritionalValueofNuts Nuts are verynutritional. After pure fats (oil), they’re the richestfoodsthatweeat, averagingaround 600 calories (Kcal) per 100 g; bycomparison, fattybeefaverages 200 calories, and dry starchygrains 350. Nuts can be 50% or more fat, 10-25% protein, and are a good source ofseveralvitamins, mineralsand fiber. Notableamong the vitaminsis the antioxidantvitamin E, especiallyconcentrated in hazelnuts and almonds, and folic acid, whichisimportantforcardiovascularhealth.
62. The NutritionalValueofNuts Mostnutfats are made up primarilyofmonounsaturedfattyacids, and have more polynusaturatedthansaturatedfats. And nutsseedcoats are rich in antioxidantphenoliccompounds. This cluster ofcharacteristics – a favorablebalanceoffats, copiousantioxidants, and folic acid – mayexplainwhyepidemiologicalsurveyshavefoundnutcompositiontobeassociatedwith a reducedriskofheartdisease.
63. CompositionofNuts and Seeds The followingtablegives the major componentsofnuts and seedsbypercentageof the seed’s edibleweight. Chestnuts and coconutmeat are generally sold fresh and so have a realtively high water content.
65. WALNUT Walnut, noce, fruit of Juglansregia. Walnuts come from trees native to southwestern Asia, eastern Asia, and the Americas. There are many different kinds of walnut in Italy – the large nocedi Sorrento, from Campania, famous for the quality of its walnuts, the medium-sized premice or cinciallegra, used mostly for oil, and the nocedi Benevento, noceFeltrina, albina, dimontagna, vellana, regina, malecia, Putignao, lobrecina and cardella. This ancient tree is widespread throughout Italy, valued for its wood, and its oil, which was both medicinal and a substitute for olive oil.
67. WALNUT Agliata is the universally popular sauce made with shelled and skinned walnuts pounded with garlic and spices (cloves, pepper, fennel), basil, and breadcrumbs, thinned with fresh verjuice, to have with roast meat. Scappi’s version of a walnut sauce uses a slightly smaller quantity of almonds as well, both carefully peeled, and the garlic is parboiled for a milder effect. Nosella is prepared in the same way, but with a higher proportion of walnuts, then cooked in some more broth, and seasoned with mild spices, saffron, and chopped rosemary, mint and marjoram – good with frogs, snails, and fish poached in water.
68. WALNUT In Liguria today, a walnut sauce, tocco de noxe, is made with skinned walnut kernels pounded with soaked white breadcrumbs and garlic in a mortar, then mixed grated parmesan, olive oil, a little chopped marjoram and some ricotta; it is served with pasta and in particular pansotti. Walnuts are often served as dessert, as they were in Roman times, when they were also enjoyed at wedding ceremonies.
69. WALNUT NUTRITIONAL PROPERTIES Walnuts are very nutritional. They are high in calories, 689 Kcal/100 gr, with a lot of polyunsaturated fats 40,66 g/100 g. Walnuts are exceptionally rich in the omega-3 polyunsaturated fatty acids. Regardingminerals, walnuts are rich in potassium, phosphorus, copper and zinc. Regardingvitamins, walnuts are rich in Vitamin A and folic acid.
70. WALNUT Recipe Walnuts are largely used in the Mediterranean Diet. A typical Mediterranean healthy recipe is “Lentil and Walnut Salad” (pp 80-81 Mediterranean Diet Cookbook), where the main ingredients are lentils, walnuts, scallions, red pepper, parsley, extra-virgin olive oil and mustard.
71. WALNUT Recipe Another is, U Spaghett’anatalina, or “Neapolitan Christmas Eve Spaghetti with Walnuts” (pages 208-209 Mediterranean Diet Cookbook), where Sorrento walnuts are toasted, chopped and mixed for the sauce with extra-virgin olive oil, garlic and anchovies.
72. ALMOND Almond, Prunusamygdalus, Prunusdulcis, mandorla, is common all over the Mediterranean area. Almonds are the world’s largest tree-nut crop. The fruit belongs to the same family asapricots, peaches andcherries, but in this case we eat the seed, not the fruit. Almonds come from western Asia and had been domesticated by the Bronze Age. California is now the largest producer.
74. ALMOND Almonds, eaten fresh, taste very soft and delicate. Usually almonds are dried, and with this process, the final flavor is stronger. In origin, they werewidely used in the cuisines of the Middle East, and the Arab presence in Spain and southern Italy left a lasting heritage of confectionary and sauces based on ground almonds. Some survive in the cubbaitaof Sicily. Skinned almonds were often an important ingredient in the aristocratic biancomangiare, an ambiguous dish of pounded and sweetened chicken breasts.
75. ALMOND In Sicily, shelled and skinned almonds, were ground by hand and worked with sugar and white egg into a fine paste (pasta dimandorle or marzapane) that was the basis of many specialities. The Marzipan can be flavoured with lemon zest or cinnamon. Even, Leonardo da Vinci, made marzipan sculptures for the Milanese court of Ludovico Sforza in 1470. In Tuscany, almonds are used to makecantucci, Prato’s speciality biscuits, and the typicalpanfortedi Siena where almonds are combined with other nuts, dried fruits, spices and honey.
76. ALMOND NUTRITIONAL PROPERTIES Almonds are very nutritional. They are high in calories, 604 Kcal/100 g, with a lot of monounsaturated fats 45 g/100 g. Regardingminerals, almonds are rich in potassium, calcium, phosphorus, magnesium , copper and sulphur. Regardingvitamins, almonds are rich in Vitamin E.
77. ALMOND Recipe A healthy Mediterranean Diet recipe is “Catalan Chickpeas with Tomatoes and Toasted Almonds” (pages 256-257 Mediterranean Diet Cookbook) where chickpeas, toasted almonds, ripe tomatoes, extra-virgin olive oil, onion, toasted saffron, garlic and parsley are the main ingredients to this wonderful meal.
78. ALMOND Recipe Another healthy Mediterranean Diet recipe is “Grilled Shrimp with Almonds” (page 393 Mediterranean Diet Cookbook) where grilled shrimps, are served with a sauce based on toasted and grounded almonds, ripe tomatoes, extra-virgin olive oil, garlic, parsley, lemon juice and vinegar.
79. PINE NUTS Pine nuts, pinoli, are the seeds of Pinuspinea, the Mediterranean stone pine, indigenous to the Mediterranean area and present in southern and central Italy since prehistoric times. Where pine trees are presents, pine nuts are used in abundance, but elsewhere they are expensive, and their ephemeral aroma can quickly turn to rancidity. The flavour is brought out by toasting or lightly colouring them in oil; the Romans used them in sauces for braised meats, with pepper, cumin, celery seed, lovage, thyme, honey, vinegar and olive oil, added to the dish half an hour before serving.
81. PINE NUTS Latini was using pine nuts in ice cream in 17th-century Naples, and this delicate but strong flavour has recently been revived by artisan ice cream-makers. In Liguria, tomake a sauce for fish, pine nuts are pounded in a mortar with garlic, anchovies, capers, and parsley, which aremixed with hard-boiled egg yolks, then slowly worked with olive oil. Another Ligurianspeciality is funghi porcini, boletus mushrooms, sliced and sautéed in extra-virgin olive oil, then finished with a little finely chopped onion, plenty of pine nuts and rosemary heated in butter to bring out their aromas
82. PINE NUTS NUTRITIONAL PROPERTIES Pine nuts are very nutritional. They are high in calories, 596 Kcal/100 g, with a lot of monounsaturated fats 42g/100 g. Regardingminerals, pine nuts are rich in potassium, and phosphorus. Regardingvitamins, pine nuts are rich in Vitamin E.
83. PINE NUTS A healthy recipe “Ligurian Spinach with Golden Raisins and Pine Nuts” (page 335 Mediterranean Diet Cookbook) is one of the best examples of a healthy dish where different plant food like leaves (spinach), fruit (raisins), seeds (pine nuts) and roots (garlic and onions) are blended with extra-virgin olive oil
84. PINE NUTS A healthy recipe “Trenette al Pesto” (page 206 - 207 Mediterranean Diet Cookbook) is atypical example of healthy pasta. In this case, the pasta trenette is seasoned with pesto, a sauce made from fresh basil leaves, extra-virgin olive oil, pine nuts, garlic and pecorino toscano.
85. PISTACHIOS Pistachio, pistacchio, is the nut of the tree Pistachiavera, a plant native to the Mediterranean area. Along with almonds, they have been found at the sites of Middle Eastern settlements during 7000 BC. Pistachios have a pleasant, distinct flavour, which makes them an ideal nut for using in stuffings or in sweets and ice cream.
87. PISTACHIOS NUTRITIONAL PROPERTIES Pistachios are very nutritional. They are high in calories, 608 Kcal/100 gr, with a lot of fats 56,1 gr/100 gr. Regardingminerals, pistachios are rich in potassium, calcium, and phosphorus. Regardingvitamins, pistachios are rich in Vitamin A.
88. PISTACHIOS Recipe A stuffing for sole is made of cooked flesh from another fish, pounded with capers, anchovies, basil and pistachios; this is placed on one fillet, it is covered with the others, the whole thing is coated in extra-virgin olive oil and breadcrumbs, baked in the oven and served warm.
89. HAZELNUTS Hazelnut, nocciola, is the nut to the tree Corylusavellana, native to the temperate Eurasia and was widely exploited in prehistoric times for itsnuts. In Europe Italy, Turkey and Spain are the main producers; in the United States, nearly all hazelnuts are produced in Oregon. It is found wild in Italy but over 10 varieties are now cultivated , mainly in Campania, Liguria, Piedmont and Sicily. These nuts can be used, along with almonds and walnuts, in many sweet things like biscotti, torrone, gianduiaand ice cream (it makes one of the most delicious nut-based ices).
91. HAZELNUTS The ancient Romans ate hazelnuts, for dessert with wine. They are the main ingredient of the Apician recipe where a fowl is roasted, covered and frequently basted with a sauce of pounded hazelnuts mixed with herbs, pepper, saffron, fish sauce, red wine, wine vinegar, honey and olive oil; this forms a savoury crust over the tender bird, with the liquid juices mingling with those in the bottom of the pan. The same sauce was used by Romans tocook other birds, boar and mullet.
92. HAZELNUTS NUTRITIONAL PROPERTIES Hazelnuts are very nutritional. They are high in calories, 655 Kcal/100 gr, with a lot of fats 64,1 gr/100 gr in the majority monounsaturated 38,62 gr/100 gr. Regardingminerals, hazelnuts are rich in potassium, calcium, and phosphorus. Regardingvitamins, hazelnuts are rich in Vitamin A, and Folic Acid.
93. HAZELNUTS Picadais a sauce where hazelnuts are used with rusticbread, extra-virgin olive oil, saffron and garlic (page 216 Mediterranean Diet CookBook, in this case picada is a part of the recipe “Spanish Cassola with Pasta and Pork”). For picada, roast the hazelnuts on a tray in the oven until they are golden. Fry the rustic-style bread, crusts removed in extra-virgin olive oil, until it is golden on both sides. Toast the saffron. Break up the bread and combine in a mortar with the nuts, saffron, garlic, parsley and pimenton. Adding another tablespoon of olive oil if it seems necessary.
94. PEANUT Peanut is a popular nut but it isn’t popular in the Mediterranean area orin the Mediterranean Diet. It is important to remember, that, this nut is not a nut, but the seed of a small leguminous bush, Arachishypogaea. The peanut was domesticated in South America, probably Brazil, around 2000 BC, and was an important crop in Peru before the times of the Incas. In the 16th century, the Portuguese took it to Africa, India, Asia and Europe, and it soon became a major source of cooking oil in China. Today India and China with United States are the largest peanut producers. The high smoke point of peanut oil makes it good for deep frying
95. PEANUT NUTRITIONAL PROPERTIES Peanuts are different to other nuts; they aren’t nuts. They are high in calories, 598 Kcal/100 g, with less of fats 50 g/100 g and more protein 29 g/100 g than nuts. Regardingminerals, peanuts are rich in potassium, phosphorus and zinc. Regardingvitamins, peanuts are rich in Folic Acid and Niacin.
96. FLAXSEED These seeds, also known as linseeds, come from the same plant that provides the fiber for linen. The seeds are pressed to make the oil. It’s just as healthy for humans, especially thanks to phytoestrogens called lignans. Walnuts, walnut oil, flaxseed and flaxseed oil are rich in a type of fat called alpha-linolenic acid (ALA), which our body can turn it in omega-3. Omega-3 fatty acids reduce the risk of hearth attack and stroke. It is possible to eat flaxseeds ground (we can’t digest the whole flaxseeds) over cereal or yoghurt, or flaxseed oil in salads; don’t cook flaxseed oil or “good” fat will turn to bad.
97. FLAXSEED NUTRITIONAL PROPERTIES Flaxseeds are rich in Alpha-linolenic acid. Regardingminerals, flaxseeds are rich in magnesium. Regardingvitamins, flaxseeds are rich in Vitamin B6, Folate and Vitamin E.