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The new pyramid follows the previous pattern: at the base, foods that should sustain the diet, and at the upper levels, foods to be eaten in moderate amounts. Moreover, social and cultural elements characteristic of the Mediterranean way of life are incorporated in the graphic design. It is not just about prioritizing some food groups from others, but also paying attention to the way of selecting, cooking and eating. It also reflects the composition and number of servings of main meals.

If you are reading this, then you are looking to learn how to cook steak top so it’s tender, flavorful and delicious overall.

Phenols in extra virgin olive oil exert antioxidant and anti-inflammatory effects on the brain that scavenge pesticide induced free radicals that contribute to neurological disorders such as Alzheimer’s and Parkinson’s.

It is the start of the year again - the festive celebrations are over- and 2018 has officially begun. The year 2018 is your chance to forget about your troubles and start afresh.

in the past two years, Lisa Radinovsky has conversed with a Greek ship captain turned olive farmer, an Italian computer programmer who produces olive oil in Greece, an ancient Greek teacher who sells olive oil with edible gold flakes in the Middle East, and dozens of other Greeks in the olive oil industry. And she has shared their stories on her website. 
Radinovsky’s olive oil education began when she started writing for the online American publication Olive Oil Times. She soon came to believe that Greek olive oil producers and exporters were not getting the credit they deserved for their efforts to produce high quality, healthy olive oil—a higher percentage of extra virgin than any other country.  
A former English professor accustomed to sharing what she learned, Radinovsky decided to create the outlet for Greek olive oil news and information that did not yet exist. She included sections on the health benefits of olive oil and the Mediterranean diet and added photos, recipes, and agrotourism and culinary tourism suggestions to appeal to a broad readership. She teamed up with another Princeton alum, Dimitris Doukas of Twin Net Information Systems Ltd. in Athens, to create this new website.

In the first year since the website’s launch, Radinovsky has published over 100 original, in-depth articles on it, and a number of them have been republished in Australia, Greece, the USA, Spain, and Italy. She has covered such topics as olive oil prices, predictions for olive oil production, olive mill visits, types of olive oil, the history of olive oil in Greece, and Greek olive oil companies’ innovations, support for Alzheimer’s research, and awards. 

Radinovsky has gained the attention and support of the major Greek olive oil industry organizations, multi-award winning Greek olive oil companies, and numerous experts in the olive oil world, publishing interview-based articles as part of her original reporting. After just one year, the website has readers in 131 countries, while its companion Facebook page has more than 1,000 followers. 

Radinovsky reports that Greek olive oil producers, marketers, exporters, and tasters have thanked her for “providing a new way for them to reach out to the world and share their voices, so they have more chances to share their products.” For example, Evi Psounou Prodomou of Yanni’s Olive Grove believes Greek Liquid Gold “is an accurate and independent website” that “gives an equal chance to anyone in the EVOO business.” James Panagiotopoulos of PJ KABOS considers Greek Liquid Gold “a great, reliable source to find any information one can imagine about Greek olive oil.”  

Evgenia Andriopoulou of Makaria Terra explains that “Greek Liquid Gold provides an integrated platform for the promotion of the qualities of the best Greek olive oils. It certainly fills a gap. Despite the fact that there is a clear attempt to promote Greek olive oils, the articles and posts remain completely fair. All is based on facts, and this is good not only for the site and its development, but for the overall promotion and the preservation/improvement of the integrity of quality Greek olive oil.”

SOURCE:  www.greekliquidgold.com

The Golden Forks is the biggest award from Great Taste Awards.
For the 2017 the winner for the Golden Fork is the Organic Heather Honey from Eulogia Of Sparta.

Today we hear a lot about the Mediterranean diet. UNESCO, the cultural arm of the United Nations, has proclaimed the Mediterranean diet one of civilization’s great treasures. But which Mediterranean diet? There are sixteen countries that border the Mediterranean Sea. I’ve been to most of them for extended periods of time, and I can tell you that there is no single Mediterranean diet.

What is eaten in Spain is very different from that eaten in Italy, and what is consumed in Italy is distinct from the diet in Greece, not to mention the other 13 countries in the region. If you ask most Americans for their definition of the Mediterranean diet, the response is usually eating pasta (and pizza), drinking red wine, using a little olive oil, drinking espresso, and adding some parmesan cheese to their meals. But that American version doesn’t look anything like the real Mediterranean diet. If you eat that way—and think you’re cutting your risk of heart disease and helping your body shed fat—it’s time to rethink.

THE REAL MEDITERRANEAN MIRACLE

There is no definitive caloric composition that makes up “the Mediterranean diet.” The best that researchers can do is to estimate adherence to food groups they think should be in the Mediterranean diet. A good guess is that about 60% of the calories in the Mediterranean diet are consumed as carbohydrates, 15% as protein, and about 35% as fat, which would make the Mediterranean diet close in macronutrient composition to the current American diet.

Let me say that again: When it comes to carbs, protein, and fat, the Mediterranean diet is almost identical to what the average American eats.

So why is it seemingly so much healthier? One word: polyphenols. The distinguishing feature of the diets in virtually every region that borders the Mediterranean Sea is not pasta but vegetables and fruits. We finally have enough scientific sophistication to realize that it’s the high levels of polyphenols—micronutrients that act as powerful anti-inflammatory agents—that make the Mediterranean diet unique. If you look at the Mediterranean food groups carefully, they usually fall into two broad categories: those rich in polyphenols (fruits, vegetables, wine) eaten in large quantities and those, such as red meat, chicken, and eggs, that are not great sources of polyphenols—and are eaten less frequently.

Furthermore, it is implicit that the fat in the Mediterranean diet is generally rich in monounsaturated fats (from olive oil and nuts), moderate in omega-3 fats (coming from fish), and low in omega-6 and saturated fats (from corn oil and red meat). Foods rich in polyphenols, monounsaturated fats, and omega-3 fatty acids and low in omega-6 and saturated fats may well explain why, despite having a similar ratio of carbohydrates, protein, and fat to the current American diet, the Mediterranean diet is so much more effective at preventing disease and promoting longevity.

source:http://www.mensfitness.com/

An increasing amount of people is nowadays aware of the long-term effects of many bath and beauty ingredients. So, there is no wonder why there is a strong demand for natural, organic and safer solutions.

Just as we prefer to eat pure, natural and organic food so should we use the purest and most natural products to treat our skin (although the term ‘natural’ is not always an indication of safety).

With this thought in mind, a young couple from Greece searched for a solution to treat their children’s everyday skin issues. Tilia Beeswax ointment is the result of this research. It is a 100% natural product that combines skin irritations’ treatment with cosmetic use, produced in a certified Laboratory and approved by the National Organization for Medicines (EOF), according to the EU regulations.

 It has a wide variety of uses: skin rashes, diaper rash, dehydration, burns, chapped or rough skin.

The initial idea of the product is not new. The combination of bio extra virgin olive oil and pure beeswax has been used through centuries for both cosmetic and therapeutic care of face and body.

Beeswax is a non toxic, complex, mixture of organic elements, mainly esters, fatty oxids and hydrocarbons. It’s also rich in proteins, vitamin A and minerals with antiphlogistic, calmative, anti-inflammatory, cicatrizant, demulcent, moisturizing properties. It doesn’t block skin’s pores.

Olive oil -especially bio extra virgin cold pressed olive oil-differs from any other kind of oil because of the high content of mono-unsaturated fatty acids and secondly because of the beneficial characteristics of the rest of the ingredients,  that either they don’t appear at all or they appear in smaller amounts in other kinds of oils. Olive oil has nourishing, moisturizing, demulcent, anti-inflammatory, antioxidant, cicatrizant properties.

In order to create an ointment with excellent quality and effectiveness, raw material selection is very important. In Tilia Beeswax Ointment these raw materials are being selected by one provider only. Beeswax has undergone no chemical process neither has it been mixed with other artificial ingredients. Also through a mild process of preparation, the raw materials of Tilia Beeswax Ointment maintain the highest levels of their beneficial attributes.

For more information or to buy Tilia product press here

The answer to the question, ‘’Who should follow the Mediterranean diet?’’ is: Everyone. Every single person should follow a healthy diet so that he or she would be healthy in body and in mind. You should remember that you do not follow a diet because it is a fashion or because you want to lose fast a couple of pounds. You follow a diet, because you want to have a healthy living. A diet is a way of living and Mediterranean diet has been such a diet. It has been the way of living for millions of people in the Mediterranean Sea and this kind of living has been ‘’discovered’’ recently by dieticians and nutritionists around the world, who now encourage people to follow it.

Is Mediterranean diet more suited for certain people? The answer is No. Mediterranean diet is for all people of all ages, races, and nationalities. It is as healthy for a white woman in Canada as for a Chinese man in Australia. Following the Mediterranean diet we get protection from the sun, we get protected from cancer and it helps us fight diabetes and other chronic diseases. Mediterranean diet is also good and ssuitable for Vegetarians. Med diet is not a manmade diet. It is a diet which has matured through the years so that it would serve the tastes and needs of the nations in the Mediterranean Sea.

Women should follow the Mediterranean diet. Why? A recent Harvard study has shown that women who have adopted the Mediterranean diet and way of living, live longer and without disease! The study followed the dietary habits of about 10 thousand women who were in their fifties and sixties, 50s and 60s for 15 years. The results were amazing! Women, who followed the Mediterranean diet, eating lots of fruits and vegetables and other Mediterranean food, were more likely to reach their 70s healthy and free of chronic diseases like heart diseases and diabetes. The percentages and ratios were in favor of the Med diet and this is no surprise to most of us and it is certainly another piece of convincing data and supporting data in our efforts to convince the unconvinced!

If you watch chefs prepare their delectable offerings, one thing you will notice is that invariably they use natural sea salt as seasoning. There is a good reason. Natural sea salt is obtained evaporating ocean water that contains salt and other chemicals such as potassium and iodine salts. Apart from that an interesting fact is that sea water salt content is similar to the salt content in human blood and cells, making out a good case for using only natural sea salt, and not table or processed salts, as being good for health. You may or may not know it but table salt is processed and has additives like aluminum salts and potassium iodide. Aluminum causes kidney disorders and brain damage. Natural sea salt contains nicely balanced iron, sulphur, iodine and magnesium apart from sodium chloride in the right proportions. It is actually preferred if you care about your health.

Blessed with abundant sunshine and a large number of islands, Greece has an ancient tradition of making natural sea salt from the purest ocean water. If asked for their preference of naturally produced salt from ocean waters, chefs are more than likely to choose Greek sea salts. Sea salt has a distinguishing taste according to the region from where it is collected. You can buy French or Italian sea salt but it is not quite in the same class as naturally harvested sea salt of Greece. Sea salt is traditionally harvested from natural cavities after the seawater evaporates. It is washed in water and dried. Some makers of organic sea salt may even add choice herbs like thyme or rosemary to confer a unique flavor.

The proof, however, is in the eating. Simply get yourself a small bag of Navarino natural sea salt and prepare your favorite dish or with Terroir Wild Sea Salt. It will be different, delicious and of course, far more healthy