Let’s start with an important assumption : both logically and according to the recommendations of experts, there are many diets that can work to make you lose weight, but not all of them are sustainable, they are healthy, they are useful in the long term. In short: to lose weight at first we get many diets, even drastic diets . Making sure that you only ever learn to eat one way, that you maintain weight loss, and that you can have constant health benefits without going crazy walking around naked, sprinkled with Nutella and armed with a giant fork, is helpful. think about the sustainability of your diet , that is:
– is it a diet that I can endure for a long time?
– is it a diet that won’t hurt me after a while?
– after the diet, what is the next step?
From this point of view, I support the article on the Mediterranean diet, which appeared on the Canadian portal of The Globe and Mail, which states that the Mediterranean diet is based not only on what to eat, but above all it is a nutritional education, which pushes those who do it to take an interest in how to eat and where: eat seated, focus on the quality and freshness of raw materials, on cooking meals instead of choosing the ready-made. Countries that adopt the Mediterranean diet currently have 73% less risk of death related to obesity, cardiovascular disease and high blood pressure. That the Italian Mediterranean diet is not free from limits and can be improved remains another fact: for this reason, Greece has long since surpassed Italy in terms of healthy diets . For those wishing to know more, here is this article that appeared on Health, who explains that you need to “eat like a Greek islander” to stay fit forever. As I have already said, with its eight weekly portions of rice and pasta and its poor education towards wholemeal (wholemeal pasta is still difficult to find, and has certainly not supplanted the white one), the Italian Mediterranean diet has lost its its aura of wholesomeness. Anyone wishing to lose weight should aim for a Mediterranean diet that is more Greek than Italian, reducing the consumption of bread and pasta and proceeding in this way:
– greater consumption of legumes, whole grains (such as bulgur), fruit and vegetables, Greek yogurt at will
– vegetable fats such as olive oil, walnuts, hazelnuts, olives and avocados instead of animal fats
– fish and white meats with simple cooking, eggs and low-fat cheeses (such as feta or ricotta)
– pay attention to fresh foods, and not to ready meals that we buy from supermarkets.
Only in this way could we actually say that the “lesson” on the Mediterranean diet has had its effects.