The fact that the Mediterranean diet is healthy has been written many times. Scientists are systematically conducting various studies on the effects of this diet on human organisms. In recent weeks, the results of studies have been published, the subject of which was the impact of the Mediterranean diet on the level of sugar in the blood.
The results suggest that the Mediterranean diet improves glucose metabolism in patients with type 2 diabetes. Compared to the control group, the subjects showed a reduction in fasting glucose, a reduction in body mass index (BMI) and cholesterol levels. At the same time, a drop in blood pressure was observed.
So what do the Greeks eat that their diet works in such a beneficial way? It is known that the most effective combination of these components that interact with each other creates new compounds that positively affect organisms. Below you will find a list of products that form the basis of the Mediterranean diet:
Greek diet is associated with a healthy diet based primarily on a large amount of vegetables and fruits. The health benefits of its use have been the subject of many scientific studies, which confirm the very beneficial effect of the components consumed in this diet on general health. It might seem, therefore, that the Greeks are a very healthy nation in that case. Nothing could be more wrong, as many of them have fundamentally changed their eating habits and behaviors.
We have been writing about the health-promoting properties of the Mediterranean diet on our website many times. So far, various types of scientific studies have pointed mainly to the links between the Mediterranean diet and the smaller incidence of specific diseases. However, the results of the research recently published by the Annals of Internal Medicine also show the beneficial effects of this diet on better quality of health after the age of 70.
Carob is otherwise the carob tree (Ceratonia siliqua L.) or carob tree found among others in the countries of the Mediterranean Basin, India, the Middle East or Australia. This evergreen and heat-resistant tree grows both wild and cultivated. Before sugarcane reeds and beets were disseminated, carob fruit was the main source of sugar due to its nearly 50% sugar content.