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In the top ten list of meat-eaters Greeks

May 21st 2014 at 10:05 PM

The answer gives the Greek example, where a people who kept devoutly religious fasts 180 days a year, 60% of the population, arrived within a few decades ranks seventh worldwide consumption of red meat, and even higher of Americans deemed the most meat eaters.

Even more impressive is the fact that these new eating habits managed to spoil even the Cretan diet, which is universally considered as one of the secrets of longevity.
http://joel-marion.blogspot.com/2014/05/slimming-diets-and-weight-loss-myths-by.html

50 years ago, the decade of the A60 main source of fat consumption in the Greek population was olive oil and nuts, and fatty meat, dairy, eggs, fish and seafood, was limited because of financial difficulties, but mainly because of fasts of the Orthodox Church.

Today every Greek consumes hundred pounds on average a year, when the U.S. resident reaches eighty-eight pounds.

Altered the Cretan diet

Per capita meat consumption in Crete in 1960, was only 35 grams per day, while the Institute's studies "Rockefeller" in 1948 and later in 1960 by the American biochemist, Ancel Keys, found that the average consumption of olive oil Cretans was 120 grams and 29% of the energy came from taking daily monounsaturated fatty acids. The Cretan diet '60s altered the coming decades with the production and import crowd processed foods and margarines available in supermarkets, in tachyestiatoria and kiosks.

Changes in the diet of Cretans confirmed by periodic analysis of subcutaneous fat, fatty acids, and the epidemic of obesity in the last 40-50 years adults but also children. The percentage of fat, saturated fatty acids, the Cretans now reaching levels of U.S. and Northern Europe (15-18%).

The data presented in Thessaloniki by Emeritus Professor of Preventive Medicine and Nutrition at the University of Crete, Antonis Kafatos, in the event, entitled "The trans - fatty acids in our diet," organized by the Department of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki in cooperation with the Regional Department of the Union of Greek Chemists, on the occasion of the World Day of Chemistry.


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