There’s no one “Mediterranean” diet. At least 16 countries
border the Mediterranean Sea and ‘diets’ vary between these
countries and also between regions within a country. Many
differences in culture, ethnic background, religion, economy and
agricultural production result in different diets. But the
common Mediterranean dietary pattern has these characteristics:
high consumption of fruits, salads and other vegetables, bread
and other cereals, potatoes, beans, nuts and seedsolive oil is
an important monounsaturated fat source, dairy products, fish
and poultry are consumed in low to moderate amounts, and little
red meat is eaten, eggs are consumed up to four times a week,
wine is consumed in low to moderate amounts. Like fats,
carbohydrates can be both good and bad. Good carbohydrates are
found in foods such as fruits, vegetables, salads and whole
grains. The not so good carbohydrates are found in products made
with sugar (sweets, snacks, and sugary drinks) and refined
grains (white bread, white pasta, and whit