Meat and Mediterranean Diet
We know that in eating habits and our preferences should include meet and proteins. This group consists mainly of foods from the meat. Unfortunately, now, regular consumption can cause damage to our health. Some types of meat containing substances in large quantities as saturated lipids, which do not offer us nutrients. Nevertheless, the protein should be consumed in moderation. After all, our aim is not to eliminate meat from our diet, but reduced consumption. For this reason there are alternatives that will follow if we can balance our diet. Such alternative foods are legumes (lentils, beans, chickpeas) and fish. These foods contain the same amounts of protein and can replace the various fatty meats. (by Maria Frazi, A3)
The olive oil in the Mediterranean Diet
I nutritional value of olive oil is now indisputable, since it contains valuable nutrients for the body and health in general, such as vitamins, minerals, fiber, minerals and monounsaturated fatty acids. The reference to the Hippocratic Code more than sixty medicinal uses olive indicates the importance it holds. It is a product that protects against tuberculosis, rheumatism, helps in wound healing, reduces bad cholesterol, and seems to increase the good, and a shield of protection against cancer and aging.
Elies antioxidants that have the oil, such as vitamin E, karotenoeidi, located at higher levels in green olives and phenols dependent upon climatic conditions, production, storage, and ripeness of the olives are the main nutrients that have proven so important for health promotion.
Besides the antioxidant, olive oil as the main ingredient squalene, component appears to reduce the incidence of melanoma in the skin. Scientific studies on the beneficial properties of the oil, have demonstrated the positive effect on blood lipids and generally in the cardiovascular system, as well as thrombus formation and polipsi platelet aggregation, resulting in lower incidence of cardiovascular diseases.
Olive oil, however, seems to play a role in the digestion of food and absorption of nutrients, such as salada1asvestiou, iron and magnesium), and in the treatment of constipation due to slight laxative effect. The salads with fresh vegetables contain important vitamins and nutrients, many of which, such as vitamin A, D, E, K and carotenoids (beta-carotene, lycopene, lutein, etc.), which can only be absorbed by the body in sufficient quantities need to be taken with fatty background.
A survey on the rate of absorption of nutrients showed that various sauces and dressings that are rich in monounsaturated fats and usually come with various salads and roasted vegetables, seem to be the best absorbent fatty larger quantities mainly carotenoids. Oils such as rapeseed (canola) seems to have resulted in better absorption of carotenoids, suggesting that this source of lipids is a good choice for those who want and less fat, but want to improve the absorption of carotenoids from fresh vegetables.
However, the oil and in particular virgin olive oil, which contains greater amounts of monounsaturated fatty between (relative to the oils generally used in cooking), except the beneficial nutrients containing seem to promote the absorption of larger posostiton nutritional ingredient were, both green leafy vegetables, ogreece2oo and others, such as potatoes. For this reason it is recommended that the consumption and utilization, both in cooking in the raw form, as well as fatty background in salads.
We must not forget however that consumption of both oil and other types of oils, mainly rich in monounsaturated fats, should be done in moderation and not to excess. So, even with a small amount of oil, can have excellent results in terms of nutrient absorption and simultaneously an optimum selection for the maintenance of low amounts of fat in the daily diet fat. (Narli Eleftheria, A3)
The diet of the Greeks during the years
Diet of the ancient Greeks. The ancient Greeks ate vegetables that they grew themselves krasi2kai ate legumes such as beans and lentils. Their favorite food was fruits and nuts. All pastries made with honey and flour. Their food flavored with thyme and oregano. Also, drinking wine, always watery. Even consuming olive oil and cereals. In our time we very appreciate the diet of the ancient Greeks, which is the basis of the Mediterranean diet.
In the Ottoman era. The Greek diet during this period is the traditional Greek laxanikadiatrofi. The staple food of the Greek people was the bread. Meat consumption was very limited. Meat is usually eaten at great feasts, Sundays and festivals. Important place in the diet of the Greeks at that time were legumes idiaiterpsomi1a to periods of fasting were the main food. Various vegetables and greens were common foods particularly in areas where oil comes out. The inhabitants of the islands and coastal areas were eating fish and seafood, as the ancient Greeks, whose ancestors.
I traditional Greek diet as that of the oil producing areas, based on the use of olive oil has been proven by modern scientific research that is very healthy because it combines the ingredients necessary for the body. (Maria Maillis, A2)
As we saw, the diet of the ancient Greeks simple and based on olive oil, legumes, vegetables are healthy and passed through the Byzantine people of the Byzantine Empire to all residents of the Mediterranean and is now called Mediterranean Diet. Let’s go after it is born … pure – bred in our Greek heritage!
The wine (wine) is an alcoholic beverage product of the fermentation of grapes or their juice (must). Drinks similar to wine are also produced from other fruits or flowers or seeds, but the word wine alone means wine from grapes.
The wine is of particular interest for several reasons. It is both a popular beverage that accompanies and enhances a wide range of European and Mediterranean taste, from the simplest Ms. traditional to the most complex and also an important agricultural product that reflects the diversity of terrain and climate of a place. The wine is also used in religious rituals in many cultures and the wine trade is of historical importance for many areas.
The vineyard from which the wine is according to paleontologists, many millions of years of history. Even before the ice age flourished in the polar zone, mainly in Iceland, Northern Europe and North-East Asia. The glaciers have significantly reduced the spread and impose somehow the geographic isolation of many varieties, some of which have evolved in different species. Over the years, various kinds of wild vines moved to warmer areas, mainly in the region of South Caucasus. In this region, between the Black Sea, Caspian Sea and Mesopotamia, was born kind of Vines they make wine (Vitis vinifera lat.). Different varieties of this species cultivated today. The process of wine is said to have its roots in the agricultural revolution and the permanent settlement of populations for cultivation is dated at around 5000 BC by ancient peoples of Greece, Phoenicia and Asia Minor.
The Ancient Greeks drank wine by mixing it with water, usually in proportion 1:3 (one part wine to three parts water). They had a receptacle for both mixing (craters) and for cooling. Drinking wine has not developed with water (“extreme wine”) was considered barbaric and wont just sick or during travel as a tonic. Widespread was still drinking wine with honey and herbs to use. Adding wormwood wine was also known process (attributed to Hippocrates and referred to as “Hippocratic Wine”) as the addition of resin.
The mode of production of wine in earlier times did not differ significantly from current practices. It is noteworthy that survived to our day texts of Theophrastus, which contain information about their farming practices. The Greeks knew the aging of wine, which is achieved through in buried jars, sealed with plaster and resin. The wine is bottled in bags or in sealed clay jars, with tar to keep them tight.
Trade in Greek wines spread across the Mediterranean to the Iberian peninsula and the Black Sea and was one of the most important economic activities. In many cities there were specific laws to ensure the quality of the wine, but also against the competition and imports. Striking example is the law of Thasos, in which ships with foreign wine approaching the island should be confiscated. Feature was the wine Denthis (perhaps the oldest wine with designation of origin), which was produced in Denthaliatida Country (today’s region Alagonia). As the Alkman, the famous wine Denthis was apyros wine anthosmias (Alkman despite Athenaeum and Hesychius ʹ 1:31).
The Romans came in contact with the wine and Greek colonists and the indigenous Etruscan and also engaged in viticulture. With the collapse of Rome and the migrations of peoples viticulture experienced recession. In some areas of viticulture abandoned for centuries. Important role in saving the wineries were the clergy and the monks, who needed wine for ritual purposes. At the time of Charlemagne and the Middle Ages, the art of wine knew again bloom.
In the Byzantine Empire, the largest land belonged to the church property and the monks shouldered the cultivation of vines and wine production. During this period, indeed, should be abandoned and the practice of mixing wine with water.
In the West, at the same time, the art of wine flourished. At 16th century had spread to Spain and France. At that time promoted and several technical innovations such as the use of glass bottle and cork. Furthermore is known sparkling wine (such as champagne, attributed to the French Benedictine monk Perignion).
The berries of the grape, which is the raw material of wine, sugars, organic acids and water (over Z ʹ 0%). The content of these substances depends each time on the variety, the subsoil, the climatic conditions, but also the time of ripening of the grape. After the procedure of “trigos”, collection of vines plants (harvests), followed by making the juice of vine plant ie the process by which the worth is extracted (or usually must) from the grape. For the extraction of grape used various methods, usually using special machines used various methods, usually using special machines that operate smashing the grapes between rotating cylinders. In making the juice of wine, it is aphaeresis stem (apovostrychosi) grape, as it is detrimental to both the flavor of the final wine, and for the health of the consumer.
Then condinue with the final fermentation process. Alcohol containing the wine is made from sugars of the must with the reaction of the alcoholic fermentation is carried out by specific enzymes, zymosis yeasts. The yeasts are inactivated in cortex of grapes and as they come in contact with the must, proliferate and perform fermentation. Apart from ethyl alcohol produced Ms carbon dioxide but a series of ancillary products and compounds are crucial for many times the quality of the wine. The fermentation process typically takes The 8-25 days. It is common, be extended or interrupted fermentation by technical means, in particular by maintaining the temperature at low or high, respectively. The time of fermentation is crucial for the wine to be produced eventually. Additional reason is usually white and red wine, depending on the color of the wine produced.
Particular value has at the end the aging process of wine. It is generally considered that a wine gets better as ages, however different wine types are characterized by different life. Furthermore a wine may undergo aging and so and should not be consumed. Main goal is to practice slow and controlled oxidation of the wine. The duration of ripening vary and typically ranges from a few months to a few years. Wines are generally little life over 50 or 100 years, most reach their peak in quality within a few years.
Names and classification
The wines are named either by their grape variety or by their place of production. Historically, the wines from Australia, the USA and Germany called exclusively by grape variety, while wines from France, Spain, Italy or Greece were driven mainly by the geographical location of production.
Important distinguishing each wine is its color. The wines are generally distinguished in white, red and rosé. It is wrong saying that the color of the grape determines the color of the wine. In reality the grape’s colored characteristics contained in solid parts (skins) and therefore the color of the grape gives the wine’s color and only if the monsters of parties involved in the fermentation process. The must both red and the light-colored varieties have the same light color. Thus, red wine varieties are made from red (or black) grapes provided that deprives the parties involved in fermentation and white wines be made from any variety if the solid parts of the grape fermentation remain in a very short time, usually less than one day.
The wines are still classified by the year of collection of the grapes (vintage). Usually produced from grapes harvested one year and dated by the year.
LEVEL exist some special categories wines such as sparkling wine, which contains carbon dioxide (“carbonate”) produced during the zymosis. Carbon dioxide is not inserted in addition to the bottle filling, as is done in soft drinks because this method is prohibited. Ai trapping carbon dioxide in the bottle used various methods, either by bottling the wine before fermentation is complete, either through the completion of fermentation in sealed tanks. Finest example of sparkling wine is French Champagne.
The wines also be classified as dry, sweet or semi-sweet. The sweetness of the wine can be measured during the process of harvesting, although in practice determined by the amount of sugar remains in the wine after fermentation. Thus, the dry wine contains no residual sugar.
Varieties of Wine
In Greece, the main areas are ampoelooinikes Peloponnese, Crete, Mainland Greece and Euboea, Macedonia and Thrace. Major growing areas are also in the Aegean and Ionian seas, the Dodecanese and Thessaly.
Varieties grown in Greece are:
From red grapes: Agianniotiko, Agiorgitiko, Aidani black Avgoustiatis, berjami, Voidomatis Galanos, Diminitis, Zalovitiko, ties, Thrapsa, Kolliniatiko, Kolindrino, Kotsifali, Krasato, Ladikino, Liatiko, Limnio, Mantilaria, Mavrathiro, Mavrodaphne, Black Mesenikola, muscat Hamburg, Negkoska, Xinomavro crossover Pamiti, Patras.
From white grapes: Agoumastos, Athiri, Aidani Araklino, Asproudi, Asprochiotiko, Assyrtiko, Avgoulato, shift, Vilana, Vidiano, Volitsa, donkeys, Goustolidi, Dafni, Zoumiatiko, Samos Muscat, Muscat White, Muscat of Alexandria.
By Helen Balsami Balla