Mediterranean diet

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Tetap makan seperti biasa. Sangat luar biasa!" Ini berarti, masalah obesitas bisa teratasi dgn mudah :

Uk pinggang turun 15cm
Uk perut bagian bawah turun 12cm
Uk pantat turun 10cm
Uk paha turun 7cm
Uk pinggul turun 12cm

Hasil ini benar2 terjadi. Dari penemuan cara ini bekerja dlm 3 tingkatan
1. Menghambat rasa lapar
2. Menambah energi
3. Berat bdn otomatis berkurang

Manfaat lainnya
menjaga kesehatan kondisi tubuh
meningkatkan kinerja fisik
membantu mengurangi kolesterol tinggi
mengatur tekanan darah
memaksimalkan penyerapan nutrisi & vitamin dalam tubuh
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Suplemen yg mengandung 3 bahan utama sprti ekstrak SteiSlim, teh hijau & ekstrak daun jati belanda. Ke 3 bahan utama tsb diformulasikan dlm bentuk kapsul SteiSlim.

Dgn kandungan bahan-bahan alami & tanpa efek samping yg berbahaya, para ahli merekomendasikan SteiSlim utk Anda yg ingin menurunkan berat badan berlebih. Produk ini telah tersertifikasi & teruji keefektifannya.

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BPOM (TR193324201)

1 botol 30 kapsul
Anjuran :
2 kapsul 2 kali sehari
Normal :30 menit sblm mkn
Maag :5 menit sblm mkn
1 botol untuk -+ 2 minggu

Utk hasil terbaik & permanen : terapi 3 minggu sd 45 hr (3 smp 6 botol) *saran: konsisten konsumsi di jam yg sama setiap hari, minum air putih min 2L/hr, hindari gorengan&santan *puasa:bisa di minum 30menit sblm mkn & 30menit stlh buka puasa (jika maag maka 5menit sblm mkn & stlh buka)
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The presents a reedition of a Christian inscription from Antioch of Pisidia, presently kept at the museum of Yalvaç and first published on a flyer of the local hotel Antiocheia. The text supplies new data on the yield of wheat and its price. The commentary also dwells on the grain measure used in the inscription, the modios, familiar yet poorly known, and includes some observations on the Byzantine antecedents of the Mediterranean diet

This chapter aims at highlighting the potential contribution of the Mediterranean diet to food systems sustainability, food security and nutrition in the region. After a brief introduction, Section 1 considers the determinants of food unsustainability and food insecurity in the Mediterranean region, with focus on the biophysical, environmental, demographic, economic, socio-cultural, political and institutional factors. Then, Section 2 considers the environmental, economic, socio-cultural and nutrition-health benefits and impacts of the Mediterranean diet, in the context of the achievement of food security and nutrition as well as of the improvement of the sustainability of food systems in the region.

I merluzzi sono tutti uguali…ma alcuni sono più uguali degli altri. Così, parafrasando Orwell, si possono esporre gli esiti opposti, lungo le coste della Norvegia, dell’Islanda e sui Banchi di Terranova, della gestione della pesca al merluzzo. Una comparazione che ci offre un chiaro esempio del rapporto che lega l’equilibrio ecologico allo sviluppo economico.
L 'Europa scoprì l'importanza del merluzzo solo per caso. Nel 1431, una cocca veneziana partita da Candia (la Creta dei veneziani) e diretta nelle Fiandre, dopo una serie di tempeste e disavventure, naufragò su un'isola delle Lofoten, Røst. Sulla nave era imbarcato Pietro Querini, che apparteneva all'omonima famiglia patrizia veneta che dette tanti personaggi illustri alla Repubblica. Dopo il naufragio, i sopravvissuti furono raccolti con spirito caritatevole dai pescatori locali. Ecco come Querini ci ha tramandato la vita su quelle isole: "Tre mesi all'anno, cioè giugno, luglio ed agosto, sempre è giorno, né mai tramonta il sole; nei mesi opposti sempre è quasi notte, e sempre hanno la luminaria della luna. Prendono fra l'anno innumerabili quantità di pesci, e solamente di due specie: l'una (che in maggior, anzi incomparabili quantità sono chiamati stochfisi), l'altra sono pàssare, ma di mirabile grandeza, dico di peso di libre dugento a grosso l'una. I stochfisi seccano al vento e al Sole senza sale, e perché sono pesci di poca humidità grassa, diventano duri come legno. Quando si vogliono mangiare, li battono col rovescio della manara, che gli fa diventare sfilati come nervi, poi compongono butiro (burro) e spezie per dargli sapore. E poi nel mese di maggio si partono di quel scoglio con una sua grapparia (nave) grandetta di botte 50 (cinquanta tonnellate) e cargato detto pesce, conduconlo in una terra di Norvegia per miglia oltre 1000 chiamata Berge (Bergen), dove vengono navi di portata di botte 300 e 350, cariche di tutte le cose che nascono in Alemagna, Inghilterra, Scocia (Scozia) e Prussia, dico necessarie al vivere e al vestire, e quelli che conducono detto pesce lo barattano in cose a lor necessarie, né hanno né maneggiano moneta alcuna." La relazione di un personaggio in vista come il Querini ebbe una rapida circolazione e nel di Giovanni Panella Osserviamo gli esiti, lungo le coste della Norvegia, dell'Islanda e sui Banchi di Terranova, della gestione della pesca al merluzzo.

Within only two decades olive oil developed from a niche product which could hardly be found in food stores outside the producing regions towards an integrated component in the diets of industrial countries. This paper discusses the impacts of the promotion of the “healthy Mediterranean diet” on land use and agro-ecosystems in the producing countries. It examines the dynamics of olive oil production, trade and consumption in the EU15 in the period 1972–2003 and the links between dietary patterns, trade and land use. It analyses the underlying socio-economic driving forces behind the increasing spatial disconnect between production and consumption of olive oil in the EU15 and in particular in Spain, the world largest producer during the last three decades.

In the observed period olive oil consumption increased 16-fold in the non-producing EU15 countries. In the geographically limited producing regions like Spain, the fivefold increase in export production was associated with the rapid industrialization of olive production, the conversion of vast Mediterranean landscapes to olive monocultures and a range of environmental pressures. High amounts of subsidies of the European Common Agricultural Policy and feedback loops within production and consumption systems were driving the transformation of the olive oil system. Our analysis indicates the process of change was not immediately driven by increases in demand for olive oil in non-producing countries, but rather by the institutional setting of the European Union and by concerted political interventions.

The Mediterranean Diet is characterized by a nutritional model that remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices. However, the Mediterranean Diet is more than just food, because its adoption brings about multidimensional benefits regarding the four dimensions of sustainability (environment, economy, society and culture, nutrition-health). Hence, IFMeD and CIHEAM Bari, in collaboration with FAO and Forum on Mediterranean Food Cultures, developed a new framework called “Med Diet 4.0”, in which the four dimensions are incorporated to assess the sustainability of the Mediterranean Diet. Currently, there are several challenges for the further development of the “Med Diet 4.0” model, such as understanding the interdependences and importance of the four sustainability dimensions, selecting and prioritizing a set of sustainability indicators, calculating a sustainability score using the data gathered for each indicator, and choosing the scale for testing the model. Taking into consideration the abovementioned challenges, this research aims to assess the sustainability of the Mediterranean Diet by implementing the “Med Diet 4.0” model through a participatory Multiple Criteria Decision Aiding (MCDA) framework. This framework has been tested using a set of 56 sustainability indicators in a pilot project entitled “The Apulian Lifestyle for a happy long life”, which took into consideration also the sustainability of the Mediterranean Diet in other 9 regions of Southern Italy. The MCDA framework enabled to assess the overall sustainability score of the Mediterranean Diet and the score related to each dimension in all the regions of Southern Italy. Furthermore, this framework made it possible to delineate the sustainability profile of Apulia region according to the different indicators and to each dimension. By analyzing this profile, brief recommendations of intervention were formulated to support the government of Apulia region in improving the sustainability of the Mediterranean Diet at the regional level.

The Mediterranean Diet was one of the first food-related nominations on the international cultural heritage list. By introducing the concepts of “epistemic community” and “governmentality” to analyze this heritagization process, I will evaluate the participation and consent of “the Mediterranean people” and their belief in a common identity based in a holistic conception of this food tradition—the so-called diaita. My goal is to demonstrate that the inscription’s proposal was motivated first by a long-term strategy aimed at promoting an “umbrella brand” of agro-food products extended to the whole Mediterranean space. Then, I will emphasize the attempt to design a model of property rights protection that is adequate for this food label, which was later presented within the realm of the United Nations Educational, Scientific, and Cultural Organization as a measure for safeguarding the diaita as an item of intangible cultural heritage. Finally, I will argue that this claim totally omits the rights of the numerous expatriates living outside this region.

Antonio José Marques da Silva, "From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food Label", International Journal of Cultural Property, Volume 25, Issue 4 November 2018 , pp. 573-595.

Achieving sustainable food and nutrition security is dependent on enhancing dietary diversity to address micronutrient deficiency. Biodiversity, which includes diversity within and between species and of ecosystems, is crucial for dietary diversity, a qualitative measure of food variety available for individual and household consumption and a proxy for nutritional adequacy. This paper explores the poorly understood relationships between biodiversity (including agro-biodiversity) and dietary diversity in the Mediterranean area. It is based on an extensive yet targeted literature review carried out using Google search engine to capture important scholarly and grey literature mainly in the periods February-June 2015 and January-April 2016. FAO food supply data from 21 Mediterranean countries show that in the period between 1990-92 and 2007-2009, dietary diversity increased in most countries through a reduction in the contribution of starchy, staple foods to total energy and an increase in consumption of protein from animal origin. Meanwhile, reviewed literature shows that there was over the last decades a general decline of biodiversity and agricultural biodiversity in the Mediterranean region. These contradictory trends affecting Mediterranean dietary patterns may reflect rising affluence and trade liberalisation. The paper also highlights that the dietary polymorphism that has existed in the Mediterranean for millennia, which reflects biological and cultural diversity, is under threat with the erosion of food culture and biodiversity-related knowledge. Further studies, using dietary surveys rather than apparent consumption food supply data and valid dietary diversity scoring methods, are needed to enable a more accurate and evidence-based monitoring of dietary diversity in different Mediterranean countries. Nevertheless, safeguarding and promoting the Mediterranean diet and its inherent diversity is vital for conserving the extraordinary cultural, biological and dietary diversity in the region. Insights provided by the present paper should be taken into consideration in formulating effective policies to deal simultaneously with malnutrition (especially micronutrient deficiencies) and biodiversity loss in the Mediterranean area.

Background: Although changes in eating patterns may occur during gestation, predictors of these changes have not been explored. This study aimed to identify predictors of adherence to the Mediterranean diet (MD) from the first to second trimester of pregnancy. Methods: A prospective study was conducted with 102 pregnant women aged 18-40, from the city of Porto, Portugal. Socio-demographic and lifestyle characteristics were assessed through a questionnaire. Food consumption was assessed with a three-day food diary completed during the first and second trimesters. Participants were categorized according to their change in adherence to the MD into the negative change group (i.e., women who had low adherence in each trimester or had high adherence in the first trimester and then low adherence in the second) and the positive change group (i.e., women who had high adherence in both trimesters or had low adherence in the first trimester and then high adherence in the second). Conditional s...

Securing food for growing populations while minimizing environmental externalities is becoming a key topic in the current sustainability debate. This is particularly true in the Mediterranean region, which is characterized by scarce natural resources and increasing climate-related impacts. This paper focuses on the pressure Mediterranean people place on the Earth ecosystems because of their food consumption and sourcing patterns and then explores ways in which such pressure can be reduced. To do so, it uses an Ecological-Footprint-Extended Multi-Regional Input-Output (EF-MRIO) approach applied to 15 Mediterranean countries. Results indicate that food consumption is a substantial driver of the region's ecological deficit, whereby demand for renewable resources and ecosystems services outpaces the capacity of its ecosystems to provide them. Portugal,Malta and Greece are found to have the highest per capita food Footprints (1.50, 1.25 and 1.22 global hectares (gha), respectively), while Slovenia, Egypt and Israel have the lowest (0.63, 0.64 and 0.79 gha, respectively).With the exception of France, all Mediterranean countries rely on the biocapacity of foreign countries to satisfy their residents' demand for food. By analyzing the effect of shifting to a calorie-adequate diet or changing dietary patterns,we finally point out that the region's Ecological Footprint – and therefore its ecological deficit – could be reduced by 8% to 10%.

Objective: To obtain data of the prevalence of overweight and obesity of adolescents from educational centers in Gran Canaria (Spain) and to analyze behavioural and psychological factors
associated with weight status.
Method: 1336 participants aged 12-20 years, were randomly selected. The studied variables
related to weight status were: adherence to the Mediterranean diet, physical activity, nutritional
knowledge and meal frequency. All of these were assessed by validated questionnaires.

Epidemiological studies have shown an inverse relationship between dietary flavonoid intakes and cardiovascular diseases. Citrus fruits are the main winter fruits consumed in the Mediterranean diet, so they are the main source of dietary flavonoids. The possible ...

The food arena, which is at the interface of different economic sectors, is characterised by the presence of numerous actors with often different and even competing agendas. This is exacerbated by the lack of a deep and common understanding of the issues at play and their interdependencies. The review paper aims at highlighting the multifaceted and multidimensional relations and linkages between food and nutrition security, diets and food systems in the context of sustainability. The paper addresses also other issues, which are relevant in sustainable food systems context, such as sustainable consumption and production, typical and traditional foods, and food losses and waste. Food security is built on four pillars: availability, access, use, and stability. It is strongly linked to nutrition security. Sustainable diets are environmentally-friendly and contribute to food security and healthy life. The Mediterranean diet, which encompasses a plethora of traditional and typical foods, is considered by many scholars as an example of sustainable diet. Food systems should deliver food security and nutrition for present and future generations that is why all components of food systems should be sustainable, resilient and efficient. Moving towards more sustainable food systems implies also reducing food losses and waste along the food chain. Sustainability should be considered as a dimension of long-term food security. From such a perspective the concept of sustainable diets can play a key role. To address food and nutrition challenges, food systems have to be considered in their entirety, acknowledging the interdependency of consumption and production. These linkages are shown in the global Zero Hunger Challenge initiative and should be highlighted and further operationalized in global food-related strategies (e.g. 10 Year Framework of Programs on Sustainable Food Systems) as well as regional strategies such as the Sustainable Consumption and Production Action Plan for the Mediterranean.

The food arena, which is at the interface of different economic sectors, is characterised by the presence of numerous actors with often different and even competing agendas. This is exacerbated by the lack of a deep and common understanding of the issues at play and their interdependencies. The review paper aims at highlighting the multifaceted and multidimensional relations and linkages between food and nutrition security, diets and food systems in the context of sustainability. The paper addresses also other issues, which are relevant in sustainable food systems context, such as sustainable consumption and production, typical and traditional foods, and food losses and waste. Food security is built on four pillars: availability, access, use, and stability. It is strongly linked to nutrition security. Sustainable diets are environmentally-friendly and contribute to food security and healthy life. The Mediterranean diet, which encompasses a plethora of traditional and typical foods, is considered by many scholars as an example of sustainable diet. Food systems should deliver food security and nutrition for present and future generations that is why all components of food systems should be sustainable, resilient and efficient. Moving towards more sustainable food systems implies also reducing food losses and waste along the food chain. Sustainability should be considered as a dimension of long-term food security. From such a perspective the concept of sustainable diets can play a key role. To address food and nutrition challenges, food systems have to be considered in their entirety, acknowledging the interdependency of consumption and production. These linkages are shown in the global Zero Hunger Challenge initiative and should be highlighted and further operationalized in global food-related strategies (e.g. 10 Year Framework of Programs on Sustainable Food Systems) as well as regional strategies such as the Sustainable Consumption and Production Action Plan for the Mediterranean.