La Marsa


The Mediterranean diet is not a specific diet plan or diet program but a collection of eating habits that are traditionally followed by the people of the Mediterranean region. There are at least 16 countries bordering the Mediterranean Sea and food habits vary between these countries according to culture, ethnic background and religion.

But there are a number of characteristics common to them all:

  • A high consumption of fruits, vegetables, potatoes, beans, nuts, seeds, bread and other cereals

  • Olive oil used for cooking and dressings

  • Moderate amounts of fish but little meat

  • Low to moderate amounts of full fat cheese and yogurt

  • Moderate consumption of wine, usually with meals

  • Reliance on local, seasonal, fresh produce

  • An active lifestyle

Health Benefits


In a recent study, the diets of more than 22,000 people living in Greece were ranked according to how closely they adhered to the traditional Greek style Mediterranean diet. During the 4 years of the study, it was found that the closer people followed the traditional diet the less likely they were to die from either heart disease or cancer, with slightly greater protection against heart disease than cancer. Overall, people following the Mediterranean diet most closely were 25% less likely to die during the study period than those who did not, suggesting that those closely following the Mediterranean diet end up dying later than those who do not.

The Secret Ingredients

Here are some of the candidates so far…

Olive oil

Olive oil is first choice for investigation as it is used almost exclusively in Mediterranean cooking instead of butter, margarine and other fats. Olive oil is a rich source of monounsaturated fat, which is protective against heart disease, possibly because it displaces saturated fat from the diet. Olive oil is also a source of antioxidants including vitamin E. But it is important to remember that olive oil is used to prepare vegetable dishes, tomato sauces, salads and to fry fish.

Fruit and Vegetables

A high intake of fresh fruit and vegetables has been shown to be protective against both heart disease and cancer; probably because of the antioxidants they contain. Tomatoes have come under particular scrutiny because they feature so heavily in Mediterranean food. Tomatoes are indeed a major source of antioxidants and heat processing such as cooking, as in the preparation of tomato sauces is recommended as it increases the availability of lycopene, one of the main antioxidants in tomatoes.

Oily Fish.

It has also been suggested that fish, in particular oily fish such as sardines, have important health benefits. Oily fish are a source of omega-3 polyunsaturated fats and the complex long chain derivatives of these fats appear to be particularly beneficial to heart health because of their anti-inflammatory and vasodilatory properties, which keeps blood flowing smoothly

Health Benefits


Times are changing and nowadays fewer people have the lifestyle to follow the traditional diet. Professor Lluis Serra, President of The Foundation for the Advancement of the Mediterranean Diet believes this is both an opportunity and a threat. “Sociological changes mean that people are less likely to spend time in the kitchen preparing food, but at the same time it is a great opportunity for catering outlets and restaurants, especially as Mediterranean people now know that their traditional fare is very healthy” he said. 

Common Ingredients

Olive Oil

  • Helps prevent breast cancer, ovarian cancer, colon cancer

  • Fights heart disease

  • High in antioxidants, chemicals that fight cancer

  • Reduces blood pressure

  • Benefits people with diabetes or at risk of it

  • Lessens the severity of asthma and arthritis and helps your body maintain a lower weight


Garbanzo Beans (Chickpeas)/Hommous

  • Good source of cholesterol lowering fiber

  • Prevents blood sugar levels from rising too rapidly after a meal

  • Fat-free high quality protein

  • Helps prevent heart disease

  • Lowers LDL “bad” cholesterol

  • Reduces the possibility of a heart attack by 10%

  • Supplies the body with magnesium


  • Distinctive earthy flavor
  • Used to prepare an inexpensive and nutritious soup all over Europe and North and
  • South America, the Mediterranean regions, the Middle East and India
  • Combined with rice makes one of the highest-protein, highest-fiber foods around
  • High in potassium, calcium and iron, and a good source of B vitamins, phosphorus and copper
  • The fat content? Zero


  • Can have a powerful antioxidant effect that helps to protect the body against damaging “free radicals”
  • Reduces blood pressure, heart disease and cholesterol
  • Has antifungal, antibacterial, cardio-protective properties
  • Has effective inhibitors of the cancer process
  • Slows or prevents the growth of tumor cells


  • A carrot is a root vegetable, usually orange or white in color, with a woody texture.
  • The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which storeslarge amounts of sugars for the plant to flower in the second year.
  • The roots are used to treat digestive problems, intestinal parasites, and tonsillitis.

Fava Beans

  • Fava beans are high in fiber (85% of the RDV)
  • High in iron (30% of a day’s requirement)
  • Very low in sodium
  • Low in fat
  • Most beans are chock full of phytochemicals, folate, potassium, protein, and magnesium
  • Has vitamin B-6, zinc, copper, and iron


  • Trichopoulou A, Costacou T, Bamia C, Trichopoulos D. (2003) Adherence to a Mediterranean diet and survival in a Greek population. New England Journal of Medicine 348:2599-2608
  • Willett WC, Sacks F, Trichopoulou A, Drescher G, Ferro-Luzzi A, Helsing E, Trichopoulos D. (1995) Mediterranean diet pyramid: a cultural model for healthy eating.
  • Am J Clin Nutr. 1995 Jun;61(6 Suppl):1402S-1406S. Review.
  • WHO/FAO (2003) Diet nutrition and the prevention of chronic diseases. Geneva, Switzerland.
  • Available at
  • Hu FB, Willett WC. (2002) Optimal diets for prevention of coronary heart disease. JAMA. 2002 Nov 27;288(20):2569-78. Review.