Zakynthian and Mediterranean nutrition can work miracles

With great participation and excellent presentations from scientists and experts, a two-day conference on sustainable Mediterranean nutrition was held at the weekend, organized by the Helmi Museum of Natural History, at the Museum's premises in Agia Marina.

The keynote speaker was the teacher-kindergarten teacher Persephone Tsimaki, a member of the ELLE SPE, who developed the reasons why our eating habits have changed so much in recent years. As Ms. Tsimaki explained, “in the past, people knew what they were eating. They knew the origin of the meat or fish, fruits and vegetables, rice or legumes they ate. Most of the time their food was produced by themselves or by acquaintances. This is no longer the case, as we know almost nothing about the foods we eat: who prepares them, what they contain, where they come from, how dangerous they can be. They are usually made by impersonal multinationals, with unknown methods. "


The second speaker of the Conference was "ours", clinical Nutritionist-Dietitian, Maria Sidirokastritis, who described the term of the Mediterranean Diet and its main characteristics: high consumption of fish, seafood, cereals, grains, legumes, vegetables, olive oil as the main source of fat, the moderate consumption of dairy and poultry, the rare consumption of red meat and the use of a small amount of wine in the meal. The Greek form of the Mediterranean Diet is one of the most interesting and high quality and shaped the eating habits of the Greeks. He particularly referred to the Zakynthian diet based on oil and olives, wine, raisins and honey, foods of excellent value that promote and enhance physical health.