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The features of the Cretan Diet

At the core of the traditional Cretan Diet of the 1960's lie mainly plant resources, while food from animal sources was rarely consumed, excepting in various festivities.

In broad terms the Cretan diet includes in-season foodstuff of no or very little processing. Fresh and dried fruit, legumes, vegetables, endemic wild plants, aromatic herbs, and non-processed cereals were consumed in abundance and considered the basis of the Cretan diet in that period.

Dairy products in low to moderate quantities were consumed daily. Poultry and fished were consumed in moderate quantities on a weekly basis, while red meat only a few times a month. Olive oil was the basic source of fat and was used to dress salads and in the preparation of food, whereas in Northern Europe animal fat was used.

One more basic characteristic of the Cretan diet in the 1960's was the moderate consumption of alcohol, mainly red wine which accompanied meals.

Finally, fresh fruits were the daily desert, while traditional sweets made from honey were consumed just few days during the week (Willett et al., 1995; Kromhout et al., 1989; Simopoulos 2001).

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Lavris Hotels, Kato Gouves, Heraklion. Tel (+30) 2897041101, Fax (+30) 2897041174, Email: info@lavrishotels.com
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