Sunday, 19 February 2012

Protective Effects Of Mediterranean Cuisine.

Al Salamu 'Alaykum.
A study funded by the National Institute of Neurological Disorders and Stroke, the American Heart Association, and the McKnight Brain Research Institute has concluded that a diet like the Mediterranean-style* diet seems to have a protective effect, and consuming a lot of saturated fat and sugar appears to place patients at greater risk.

The authors point out that more work remains to establish a causal relationship between the Mediterranean-style diet and white matter disease.

"A Mediterranean-style diet may be protective against small vessel disease in the brain," senior investigator Clinton Wright, MD, from the University of Miami in Florida said. "This is important because it suggests that a Mediterranean-style diet could lower the risk of vascular disease affecting the brain once confirmed in prospective studies."

*Mediterranean cuisine is a vegetable-dominant cuisine. The most prevalent ingredient is olive oil. Eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed. Meat is used sparingly and is mostly grilled. Yogurt and cheese are also a major component of Mediterranean cooking. Close proximity to the Mediterranean Sea provides access to fresh seafood. Fresh herbs are used in abundance. (Wiki)

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