New Greek health diet

Uploaded by uniofcanberra on 08.06.2010

University of Canberra Associate Professor Catherine Itsiopoulos has rediscovered a post-war
peasant’s diet from Crete. Last week university staff and members of the public got a taste
of her research while she presented her findings. I specifically spoke about an intervention
study that was done on people with type-2 diabetes. Where we recruited people that were
Australia born, people who hadn’t previously been on any diet, we designed a diet that
was a traditional Cretan Mediterranean diet from Greece.
Participants followed the diet for three months, after which there were significant improvements
in their health. And what we found was after three months on
the diet that their metabolic control of diabetes improved and lots of other things improved,
their mood and their appearance and their energy levels.
The diet lowered the glucose levels of participants and raised antioxidant levels, two benefits
especially good for those with type-2 diabetes. The antioxidants came from the traditional
foods that they ate, so fruits and vegetables in particular, the olive oil, possibly even
some from the red wine, and by increasing the antioxidant level in their blood that
was protecting them potentially from adverse affects or negative affects of having diabetes.
The Mediterranean diet greatly increases fruit and vegetable consumption, to over half a
kilogram each a day. It’s a very palatable, very tasty diet,
and it has a good amount of antioxidants which is important for prevention of lots of chronic
diseases, heart disease and cancers as well, so even if you don’t have an illness this
diet’s important, or this eating pattern is important for prevention of disease in
the long term. Fish and olive oil featured heavily on the
menu, with sweets only appearing occasionally. Drinking wine is also encouraged, but only
with meals and never get drunk. The lecture will be repeated on the 22nd of
June. Sandy Rose, University of Canberra